Tiffany Haney
Cooking the perfect sirloin steak can be a challenge, but with a few simple tips, you can pan-sear it to perfection. Sirloin is a versatile cut of beef that is readily available at grocery stores and is affordable, tender, and flavourful. To cook a sirloin steak in a pan, you'll want to start by patting the steak dry and seasoning it generously with salt and pepper. Then, heat your pan to medium-high heat and add oil, searing each side of the steak for a few minutes until a brown crust forms. You can then add butter, herbs, and aromatics to the pan to baste the steak and finish cooking it to your desired level of doneness. With the right technique and a little practice, you'll be able to cook a delicious sirloin steak in just a pan.
| Characteristics | Values |
|---|---|
| Pan type | Cast iron, carbon steel, oven-safe pan, or baking sheet |
| Pan temperature | Medium-high heat |
| Steak preparation | Dry steak with a paper towel, season with salt and pepper, and let it sit at room temperature for 30-45 minutes |
| Oil | Vegetable oil, canola oil, extra light olive oil, or any high-heat cooking oil |
| Sear time | 3-4 minutes on each side until a brown crust forms |
| Internal temperature | Medium-rare: 125-140°F, Medium: 140-150°F, Medium-well: 150-160°F, Well done: 155-160°F |
| Rest time | 5-20 minutes |
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What You'll Learn
Pan-searing sirloin steak
Preparation
Before pan-searing your sirloin steak, take it out of the refrigerator and place it on a plate at room temperature for 30 to 45 minutes. This helps ensure even cooking throughout the steak. While the steak is resting, preheat your oven to 425 degrees Fahrenheit if you plan on finishing it in the oven.
Seasoning
Once the steak has rested, pat it dry with paper towels and season generously with salt and pepper on both sides. You can also add other seasonings like garlic powder, rosemary, or thyme. If you want to add a garlic flavor without burning, try rubbing the steak with a cut garlic clove before cooking or adding an unpeeled clove to the pan during the last few minutes of cooking.
Pan-Searing
Use a cast-iron skillet or a heavy stainless steel pan for best results. Preheat your pan to medium-high heat and add a drizzle of oil. Get the pan piping hot, and just before adding the steak, you can add the oil directly to the pan or drizzle it over the steak. Sear the steak for about 3-4 minutes on each side until a brown crust forms. Halfway through the second side, turn down the heat and add butter, herbs, and any other desired aromatics to the pan. Baste the steak with the melted butter for a couple of minutes on each side, then remove it from the pan.
Resting
Transfer the steak to a cutting board or clean plate and tent it with foil. Let the steak rest for 5 to 20 minutes before slicing. During the resting process, the steak's internal temperature will continue to rise, so it's important to remove it from the pan before it reaches your desired doneness. Use a digital instant-read thermometer to check the temperature, or use physical cues like color and texture.
Tips
- For a thicker steak, you may need to finish it in the oven after searing to ensure it cooks through without burning the exterior.
- Don't use too much oil in the pan, as it can prevent the steak from searing properly due to excess moisture.
- Press the steak down when it first hits the pan to ensure good contact with the surface.
- For a quick pan sauce, deglaze the pan with equal amounts of beef stock and red wine, scraping up the brown bits.
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How to get a good sear
Yes, you can cook a sirloin steak in just a pan. In fact, cooking a sirloin steak in a pan is preferable to grilling it, as the juices that accumulate in the pan can be used to create a basting sauce. This sauce complements the flavour of a leaner cut of meat, such as sirloin.
To get a good sear on a sirloin steak, follow these steps:
Firstly, take your steak out of the refrigerator and let it sit at room temperature for around 30 minutes. This helps to ensure even cooking throughout the steak.
Next, pat the steak dry with a paper towel and season it with salt and pepper. You can also add other seasonings, such as garlic, thyme, and rosemary, but these should be added later in the cooking process as they burn at high temperatures.
Get your pan very hot—water should skitter around the surface when it's hot enough. If you're using a non-stick pan, be careful not to overheat it. Cast iron or carbon steel pans are good choices for searing steak.
Add oil to the hot pan just before adding the steak. Oil has a higher smoke point than butter and is better for searing steak at high temperatures. You can also add oil directly to the steak before placing it in the pan, but this is a matter of personal preference.
Place the steak in the pan and sear each side for around 3 minutes, until a good crust has formed. If your steak is 1" thick, it will take around 3-4 minutes per side to cook to a medium finish.
Halfway through cooking the second side, turn down the heat and add butter, herbs, and any other seasonings to the pan. Baste the steak with the melted butter for a couple of minutes on each side, then remove the steak from the pan and let it rest for 10 minutes before serving.
You can also finish cooking your steak in the oven. Preheat your oven to 425°F and transfer the steak to the oven after searing and basting in the pan. Remove the steak from the oven when it reaches an internal temperature of 140°F for medium doneness.
Remember to keep the room well-ventilated when searing steak, as it can create a lot of smoke.
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Cooking times and temperatures
Rare
For a rare steak, sear the steak in a hot pan for 1-2 minutes on each side until a brown crust forms. Then, reduce the heat to medium and cook for about 2 minutes on each side. The internal temperature of the steak should be 125–130°F, with a soft, dark pink centre.
Medium-Rare
To achieve a medium-rare steak, sear the steak for 3-4 minutes on each side, creating a good crust. Then, reduce the heat to medium and cook for a further 2-2.5 minutes. The internal temperature should be 130–140°F, with a warm, red centre.
Medium
For a medium steak, sear for 3-4 minutes on each side, then cook for a further 2.5 minutes on medium heat. The internal temperature should be 140–150°F, with a warm, pink centre.
Medium-Well
For a medium-well steak, sear for 3-4 minutes on each side and then cook for an additional 2.5 minutes on medium heat. The internal temperature should be 150–160°F, with a slightly pink centre.
Well Done
To cook a well-done steak, sear for 3-4 minutes on each side and then cook for an extra 2.5 minutes on medium heat. The internal temperature should reach 155–160°F, resulting in a very firm texture with little to no pink colour remaining.
It is important to note that the cooking time will depend on the thickness of the steak, with thicker cuts requiring a longer cooking time. Additionally, the desired doneness may be determined by physical cues, such as the colour and texture of the meat.
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Using a meat thermometer
Cooking sirloin steak in a pan is one of the quickest and easiest methods, allowing you to keep an eye on your steak throughout the cooking process.
When cooking sirloin steak in a pan, it is important to use a meat thermometer to ensure that your steak is cooked to your desired level of doneness. The internal temperature of the steak will continue to rise by about 5°F as it rests, so it is important to take this into account when determining the ideal temperature for your steak.
For a rare steak, the internal temperature should be 125°F, with an opaque, lighter red colour, and the texture should be just resilient to the touch. For a medium-rare steak, the internal temperature should be between 130°F and 135°F, with a warm red centre. For a medium steak, the internal temperature should be between 140°F and 145°F, with a warm pink centre. For a medium-well steak, the internal temperature should be between 150°F and 160°F, with a slightly pink centre.
To use a meat thermometer, insert it into the side of the steak, through to the centre, after the first 5 minutes of cooking. For the most accurate reading, insert the thermometer into the thickest part of the steak.
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Making a pan sauce
Yes, you can cook sirloin steak in just a pan. Here is a step-by-step guide:
Preparing the Steak
First, take the steak out of the refrigerator and let it sit at room temperature for about 30 to 45 minutes. This helps ensure even cooking throughout the steak. Pat the steak dry with a paper towel and season with salt and pepper. You can also add other seasonings like garlic, rosemary, thyme, or bay leaf.
Heating the Pan
Use a stainless steel or cast-iron skillet and heat it to medium-high heat. Add oil to the hot pan just before adding the steak. You can also add oil directly to the steak, drizzling it over both sides.
Cooking the Steak
Once the pan is hot, sear each side of the steak for about 3 to 4 minutes for a medium finish. You can baste the steak with butter during the last few minutes of cooking for extra flavour and moisture.
Now that you've cooked your steak, it's time to make a delicious pan sauce! Here's how:
- After removing the steak from the pan, don't wipe it clean. Those browned bits left in the pan are packed with flavour and will serve as the foundation for your sauce.
- Add aromatics like chopped shallots, garlic, or spices like mustard seeds or crushed black peppercorns to the pan. Sauté over medium heat, stirring often, until the vegetables are softened and the spices have bloomed, about 4 minutes.
- Deglaze the pan by adding liquid. You can use red or white wine, broth, stock, or even water. If using wine, let it cook off before adding broth or stock, then whisk in some butter for a rich flavour and creamy texture.
- Toss in some herbs like thyme, rosemary, or parsley to add extra flavour to your sauce.
- Bring the liquid to a simmer, scraping up any browned bits from the bottom of the pan. Reduce the liquid by half.
- Adjust the seasoning with salt and pepper to taste. If you used water as your liquid, a couple of drops of soy sauce will add delicious depth to your sauce.
- If you want to add some acidity, include a few drops of vinegar or lemon juice.
- Finally, turn off the heat and pour your delicious pan sauce over your perfectly cooked sirloin steak!
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Frequently asked questions
Yes, you can cook sirloin in just a pan. Pan-searing is one of the quickest and easiest methods, allowing you to keep an eye on your steak throughout cooking.
First, place the steaks on a plate at room temperature and season generously with salt and pepper. Then, heat a cast iron pan until hot and add oil. Sear each side of the steak for 3-4 minutes until a brown crust has formed. Finally, reduce the heat to medium and cook to your desired doneness.
You can use a digital instant-read thermometer to check the temperature of your steak. Alternatively, you can use physical cues such as the colour and the way the meat feels when you touch it.
You should rest your sirloin steak for 5 to 20 minutes after cooking, to relax the proteins and distribute the juices.
