Emilie Meyer
Cooking the perfect sirloin steak can be a challenge, but with the right techniques, it's an achievable goal. Pan-searing is a popular method for cooking sirloin steak, and for good reason: it's quick, easy, and allows you to keep a close eye on your steak as it cooks. In this article, we'll guide you through the steps to pan-sear a delicious sirloin steak, from choosing the right cut and pan to perfecting your cooking technique. We'll also offer tips on seasoning, marinating, and achieving the perfect level of doneness for your steak. By the end, you'll be a master at cooking sirloin steak in a frying pan.
| Characteristics | Values |
|---|---|
| Steak type | Sirloin |
| Steak thickness | 1" or 2cm |
| Steak weight | ⅔ lb |
| Steak temperature | Room temperature |
| Steak preparation | Pat dry, season with salt, pepper, garlic powder, thyme, rosemary, etc. |
| Pan type | Cast iron, carbon steel, oven-safe, non-stick |
| Oil type | Vegetable, coconut, olive, flavourless, high smoke point |
| Oil quantity | 1 tablespoon per steak |
| Pan temperature | High, then reduce to medium-high or medium |
| Steak cooking time | 3-4 minutes per side for medium, 1-2 minutes per side for rare |
| Steak resting time | 5-20 minutes |
| Steak doneness test | Poke centre with finger, use thermometer, or cut into steak |
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What You'll Learn
Sirloin steak doneness levels and how to achieve them
Cooking sirloin steak in a frying pan is a great way to prepare this cut of meat. Here is a guide to achieving the perfect doneness level for your steak.
Rare
A rare steak has an internal temperature of 120°F (48.9°C). To achieve this, cook your steak for 3-4 minutes on each side. The steak will have a minimal sear on the exterior, with a red and cool centre.
Medium-Rare
Medium-rare is considered the gold standard of steak doneness. At this level, the steak's fat has melted and distributed flavour throughout, while the meat is still juicy and tender. A medium-rare steak has an internal temperature of 130-135°F (54.4-57.2°C). To achieve this, cook your steak for 7-8 minutes on each side. The steak will be seared on the outside, with a pink centre.
Medium
A medium steak no longer has a red centre but is pink throughout. It has slightly less juiciness and tenderness than a medium-rare steak due to moisture loss. To achieve a medium steak, cook at 450°F (232.2°C) for 3-4 minutes on each side, until the internal temperature reaches 150°F (65.6°C).
Medium-Well
A medium-well steak still retains a little pinkness and tenderness but has begun to dry out. To achieve this level of doneness, cook your steak at 400°F (204.4°C) for 8-9 minutes on each side, until the internal temperature reaches 150-155°F (65.6-68.3°C).
Well-Done
A well-done steak has no pinkness left and is completely cooked throughout. It will feel very firm with no give when touched. To achieve this, cook at 400°F (204.4°C) for about 10 minutes on each side, until the internal temperature reaches 160-165°F (71.1-73.9°C).
Tips for the Perfect Sirloin Steak
- Use a cast iron or carbon steel frying pan for the best results.
- Allow your steak to reach room temperature before cooking, and pat it dry before adding your choice of seasonings.
- Use a meat thermometer to check the internal temperature and ensure your steak is cooked to your desired level of doneness.
- Rest your steak for 5-10 minutes before serving, as this will allow the juices to redistribute and keep the meat moist and flavourful.
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Choosing the right oil for your frying pan
When cooking sirloin steak in a frying pan, choosing the right oil is crucial for achieving the perfect sear and flavour. Here are some factors to consider when selecting the best oil for your frying pan:
Smoke Point
The smoke point of an oil refers to the temperature at which it begins to burn and produce smoke. Different oils have varying smoke points, and selecting one with a suitable smoke point for steak cooking is essential. Oils with lower smoke points may burn and produce excessive smoke, impacting the flavour of your steak and creating an unpleasant cooking experience. Canola oil, for instance, has a smoke point of around 426-444 degrees Fahrenheit, which can result in some burnt edges on your steak.
Flavour
The oil you choose can subtly impact the flavour of your steak. Some oils, like canola oil, have a subtle vegetable oil-like flavour that may not be desirable for steak. Others, such as avocado oil, may not impart the desired flavour profile. Consider selecting an oil that complements the natural flavours of the steak without overwhelming it.
Heat Tolerance
When cooking steak, high heat is often required to achieve a good sear. Therefore, choosing an oil with a high heat tolerance, or oxidative stability, is important. Oils with low heat tolerance may break down at higher temperatures, affecting the taste and nutritional value of your steak. Virgin coconut oil and extra virgin olive oil are known for their high oxidative stability, making them suitable choices for high-heat cooking.
Moisture Content
Using the correct amount of oil is critical to the success of your steak. Excess oil in the pan can prevent the steak from searing properly due to the presence of too much moisture. On the other hand, using too little oil can cause the steak to burn. A good rule of thumb is to use one tablespoon of oil for each steak. This ensures a balanced amount of moisture in the pan, promoting even cooking and a desirable sear.
Personal Preference
Ultimately, the choice of oil may come down to personal preference. Some cooks prefer the flavour and performance of oils like avocado oil or extra virgin olive oil. Others may opt for alternatives like canola oil or butter for basting. Experimenting with different oils can help you determine which one suits your taste and cooking style best.
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Preparing the steak before cooking
Choose the Right Steak:
Start by selecting a high-quality sirloin steak. Look for labels such as Premium Angus, USDA Prime, or Wagyu, which indicate top-notch marbling and texture. Aged steaks, whether dry-aged or wet-aged, are also a great choice as the aging process improves flavour and texture.
Marinate the Steak:
Sirloin steak has a great flavour on its own, but you can enhance it by marinating it. Try using olive oil, red wine vinegar, lemon juice, garlic, and/or soy sauce. Marinate the steak for 30 minutes at room temperature or up to 3 hours in the fridge.
Seasoning:
Before cooking, season the steak generously with salt on both sides and let it rest for about 45 minutes. This will help the steak absorb the salt and enhance its flavour. You can also add other seasonings like garlic powder, black pepper, or dried herbs.
Bring to Room Temperature:
Take the steak out of the refrigerator about 30 minutes before cooking and let it come to room temperature. This step is important as it ensures the steak cooks evenly. However, some people prefer to cook the steak straight from the fridge, so it's a matter of personal preference.
Dry the Steak:
Before placing the steak in the pan, use paper towels to pat it dry on both sides. This step is crucial as it helps to create a beautiful brown crust during the searing process by preventing moisture from accumulating on the surface of the steak.
Preheat the Pan:
Use a cast-iron skillet or a carbon steel pan for best results. Preheat the pan over medium-high heat until it's piping hot. Do not add oil to the pan at this stage, as it can burn. Instead, add a thin layer of oil just before placing the steak in the pan.
Remember to follow food safety guidelines when handling raw meat, and always cook steak to the recommended internal temperature for safety and optimal doneness.
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Cooking methods and timing
To cook a sirloin steak in a frying pan, you will need a frying pan, cooking oil, seasonings, and a steak. The best frying pan to use is a large, heavy-based, seasoned cast iron or carbon steel pan. You should avoid using a non-stick pan. The best cooking oils have a high smoke point, such as grapeseed, canola, or vegetable oil. Olive oil can also be used, but only if you have good temperature control.
Before cooking, you should remove the steak from the fridge and let it sit at room temperature for about 45 minutes to an hour. This reduces the cooking time and brings the steak to room temperature. You can also choose to marinate the steak for 30 minutes at room temperature or 3 hours in the fridge before letting it sit at room temperature. Try marinating with olive oil, red wine vinegar, lemon juice, garlic, and/or soy sauce.
Once the steak has reached room temperature, pat it dry with a kitchen towel and season it generously with salt and pepper on all sides. You can also use a steak seasoning mix or create your own.
Now, heat your pan over a high flame. This is important because if the pan is not hot enough, the steak will steam instead of sear. Once the pan is hot, add your chosen oil and swirl to coat the surface evenly. You should add just enough oil to create a thin layer across the surface of the pan.
When the oil is hot, add the steak. Sear the steak for 2-3 minutes without touching it, until a golden-brown crust forms on the bottom. You can then flip the steak and sear for another 2-3 minutes. For a steak that is 1" thick, this will result in a medium finish. If you are cooking a thicker steak, you may need to finish it in the oven. If so, preheat the oven to 400 degrees and cook for 5-8 minutes.
To check if your steak is done, you can test it by poking the centre with your finger. A rare steak will feel soft and spongy, a medium-rare steak will be slightly soft and springy, a medium steak will be firmer and have little to no juice, and a well-done steak will have a spongy feel with little to no juice. You can also use a digital instant-read thermometer to check the internal temperature of the steak.
Once your steak is done, remove it from the pan and let it rest for 5-20 minutes. This allows the proteins to relax and the juices to distribute. You can also make a quick pan sauce while the steak is resting by deglazing the pan with equal amounts of beef stock and red wine.
Now, your steak is ready to serve!
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Resting the steak
After cooking, let the steak rest for 5 to 20 minutes. During this time, the steak's internal temperature will increase by about 5°F due to carryover cooking. To keep the steak warm during resting, tent a piece of foil over the plate.
While your steak is resting, you can make a quick pan sauce by deglazing the pan with equal amounts of beef stock and red wine, scraping up the brown bits from the bottom of the pan. Alternatively, you can let the steak come to room temperature and marinate it for 30 minutes in olive oil, red wine vinegar, lemon juice, garlic, and/or soy sauce before grilling.
It is important to note that the resting time before cooking is also essential. After seasoning your steak with salt, let it rest for 45 minutes to improve your chances of success. During this time, the salt will draw out moisture, and the steak will reabsorb it, resulting in a juicier and more flavourful steak.
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Frequently asked questions
First, take your steaks out of the fridge and let them sit at room temperature for about 45 minutes. Pat them dry and season with salt and pepper, or your choice of seasonings. Heat your pan on high heat and add a drizzle of oil. Sear the steaks for 2-4 minutes on each side, until a golden-brown crust forms. Reduce the heat to medium and cook for another 2-4 minutes, or until the steak is done to your preference.
You can use a meat thermometer to check the internal temperature of your steak. Alternatively, you can use the "face test": if the steak feels like your cheek when you poke it, it's rare. If it feels like the tip of your nose, it's medium-rare, and if it feels like your chin, it's well done.
It's best to use an oil with a high smoke point, as your pan will likely exceed 200°C. Good options include avocado oil, peanut oil, and coconut oil. Olive oil can also be used if you have good temperature control.
It's best to use a heavy-based cast iron or carbon steel pan. Non-stick pans can be used, but be careful not to overheat them.
It's recommended to rest your steak for 5-20 minutes after cooking, to allow the proteins to relax and the juices to distribute.
