Tillie Doyle
Top sirloin steaks are a popular choice for steak lovers due to their affordability and availability. They are leaner and less tender than other steaks, but they can be juicy and flavourful when cooked correctly. Pan-frying is a quick and easy way to cook top sirloin, resulting in a steakhouse-quality meal. This method involves pan-searing the steak on high heat to create a brown crust, followed by reducing the heat to achieve the desired level of doneness. The key to a perfect top sirloin steak is to not overcook it, as it can become dry due to its relatively lean nature.
| Characteristics | Values |
|---|---|
| Ease of cooking | Easy |
| Taste | Juicy, flavourful, tender |
| Steak type | Top sirloin |
| Steak thickness | 1" |
| Steak weight | 2 lbs |
| Steak temperature | Room temperature |
| Pan type | Cast iron skillet |
| Pan temperature | High heat |
| Cooking time | 3-4 minutes per side for medium |
| Oil | Vegetable oil, olive oil |
| Seasoning | Salt, pepper, garlic, herbs |
| Sauce | Garlic butter, creamy mushroom sauce, sauce béarnaise |
| Doneness test | Poke test, physical cues |
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What You'll Learn
Pan-frying top sirloin steak in a cast iron skillet
Top sirloin steaks are a popular choice for steak lovers due to their availability, affordability, and versatility. They can be grilled or pan-seared to perfection, offering a juicy and flavourful dining experience. Here is a step-by-step guide to pan-frying top sirloin steak in a cast iron skillet:
Preparation:
Before cooking, it is essential to prepare the steak properly. Remove the steak from the refrigerator and let it reach room temperature. This process can take about 30 minutes on a counter. You can pat the steak dry and season it with salt and pepper on all sides. Additionally, you can rub the steak with olive oil or vegetable oil to promote even browning.
Heating the Cast Iron Skillet:
Place the cast iron skillet on the stovetop and turn the heat to medium-high. Allow the skillet to heat up for a few minutes. Make sure your kitchen is well-ventilated, as pan-frying steak can create some smoke.
Cooking the Steak:
Once the skillet is hot, add oil and swirl it around to coat the surface evenly. You can use vegetable oil, olive oil, or any other high-heat cooking oil. Then, carefully place the seasoned steak in the skillet. If you are cooking multiple steaks, work in batches to avoid overcrowding the skillet.
For a 1" thick steak, sear each side for about 3-4 minutes for a medium finish. You can adjust the cooking time based on your desired doneness. Use tongs to hold the steak and sear the edges first, then lay the steak flat in the centre of the pan. Do not move the steak around while cooking, as you want to achieve an even sear.
Adding Flavour:
After the initial sear, you can add fresh herbs, garlic, and butter to the skillet. For a more subtle garlic flavour, rub the steak with a cut garlic clove before cooking, or add an unpeeled clove during the last few minutes of cooking. You can also try marinating the steak with garlic powder or halved garlic cloves before pan-searing. A sprig of fresh rosemary or thyme added to the pan can also enhance the flavour.
Resting the Steak:
Once the steak is cooked to your desired doneness, turn off the heat and remove the steak from the pan. Let the steak rest for at least 5 minutes, allowing the juices to redistribute and the meat to relax. This resting period will slightly increase the internal temperature of the steak, so keep that in mind when determining doneness.
Serving:
After resting, your top sirloin steak is ready to be served. You can top it with herbed butter, sauce béarnaise, creamy mushroom sauce, or a quick pan sauce made by deglazing the pan with equal parts beef stock and red wine. Enjoy your restaurant-quality, pan-fried top sirloin steak!
Remember, top sirloin steaks are best enjoyed when not overcooked. Due to their leanness, cooking past medium can result in a dry texture. Always aim for a juicy and flavourful steak by following the recommended cooking times and temperatures.
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How to get a good sear on a top sirloin steak
Top sirloin steaks are a great choice for a quick, juicy, and flavourful meal. Here is a guide on how to get a good sear on a top sirloin steak:
Preparation
Before cooking, there are a few steps you can take to prepare your steak. Firstly, take the steak out of the refrigerator and let it come to room temperature. This usually takes about 30 minutes. You can pat the steak dry and place it on a cooling rack in the fridge, uncovered, to let the surface dry out. You can also season the steak at this point—a simple rub of salt and pepper on all sides will do, or you can try something more complex like olive oil, red wine vinegar, lemon juice, garlic, or soy sauce.
Cooking
Use a cast iron skillet or a seasoned cast iron pan for cooking your steak. Preheat the pan over medium-high heat for about 90 seconds, then add in oil and swirl to coat the pan evenly. You want the pan to be piping hot, and you should allow smoke to rise from the surface. Now, reduce the heat to medium and place the steak in the pan, searing for about 2-4 minutes on each side, or until golden brown. You can press down on the steak occasionally for an even sear. Once both sides are golden, turn off the heat and let the steak finish cooking in the residual heat for about a minute.
Resting
After cooking, let the steak rest for 5 to 20 minutes. This allows the proteins to relax and the juices to distribute, improving the texture and taste.
Tips
- Top sirloin steaks are leaner than other cuts of steak, so be careful not to overcook them, as they will become dry.
- To add a garlic flavour without burning, rub the steak with a cut garlic clove before cooking, add an unpeeled clove to the pan during the last few minutes, or marinate with garlic powder or halved cloves.
- To make a quick pan sauce while the steak is resting, deglaze the pan with equal amounts of beef stock and red wine, scraping up the brown bits.
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Marinating top sirloin steak
Top sirloin steaks are leaner and less tender than ribeye, T-bone steak, or strip steaks, but they're still juicy and flavourful when grilled or pan-seared. Since they're relatively lean, they shouldn't be overcooked. The perfect sirloin steak is quickly seared and sliced against the grain.
Marinating Time
Tougher cuts of steak, like top sirloin, will benefit from marinating for a longer period of time. Most sources recommend marinating tougher cuts for about 8 hours. However, some sources suggest that marinating for more than 8 hours can cause the steak to become mushy, as the acidity of the marinade will start to break down the proteins. Thinner cuts, such as skirt or flank steaks, should be marinated for 2-4 hours. More tender cuts, like sirloin, ribeye, and New York strip, should be marinated for 20 minutes up to 2 hours.
Marinade Recipes
There are many different recipes for steak marinade, but most include some combination of the following ingredients:
- Olive oil
- Red wine vinegar or lemon juice
- Soy sauce
- Worcestershire sauce
- Garlic (fresh, powder, or both)
- Salt
- Pepper
- Sugar
- Herbs
One recipe recommends blending the following ingredients:
- Olive oil
- Soy sauce
- Lemon juice
- Worcestershire sauce
- Basil
- Garlic powder
- Parsley
- White pepper
- Minced garlic
- Hot pepper sauce
Another recipe includes:
- Black pepper
- Bay leaf
- Garlic
- Butter
Marinating and Cooking Process
To marinate the steak, pour the marinade into a resealable plastic bag. Add the steak, coat with the marinade, squeeze out the excess air, and seal the bag. Marinate in the refrigerator for up to 8 hours. Remove the steak from the marinade and shake off the excess. Discard the remaining marinade.
When you're ready to cook the steak, get the pan piping hot, without any oil. Add the oil to the hot pan just before adding the steak. Sear the steak over high heat until a brown crust forms, about 1-2 minutes per side. Then, reduce the heat to medium and cook to your desired doneness. For a medium finish, cook for about 3-4 minutes per side.
Let the steak rest for 5 to 20 minutes after cooking, to relax the proteins and distribute the juices.
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How to test when a top sirloin steak is done
Top sirloin steaks are leaner and less tender than other steaks, so they shouldn't be overcooked. The perfect sirloin steak is juicy and flavorful, with a brown crust. To achieve this, you should sear the steak over high heat for about 1-2 minutes on each side, then reduce the heat to medium and cook for another 2 minutes on each side for a rare finish.
There are a few ways to test when a top sirloin steak is done. Firstly, you can use a digital instant-read thermometer to check the internal temperature of the steak. Top sirloin steaks are usually thin enough that a traditional meat thermometer won't give an accurate reading. As a rule of thumb, if you're cooking a rare steak, it should be cooked to an internal temperature of 130-135°F. If you prefer your steak medium-rare, aim for 135-145°F. If you like your steak well done, cook it to an internal temperature of 155-165°F.
However, if you don't have a thermometer, you can use physical cues to determine doneness. One way is to gently poke the center of the steak with your finger. If you feel some resistance, the steak is medium-rare. This is known as the face test: if the steak feels like your cheek, it's rare; if it feels like the tip of your nose, it's medium; and if it feels like your chin, it's well done. Alternatively, you can check the color and feel of the meat to determine doneness.
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Toppings and sauces for top sirloin steak
Top sirloin steaks are leaner and less tender than ribeye, T-bone, or strip steaks, but they're still juicy and flavourful when grilled or pan-seared. Since they're relatively lean, they shouldn't be overcooked. Top sirloin steaks can be seasoned with salt and pepper, and you can add butter and herbs once you flip the steak.
- Sauce béarnaise
- Creamy mushroom sauce
- Garlic butter
- Quick pan sauce
- Chimichurri
- Peppercorn sauce
- Mustard sauce
- Blue cheese sauce
- Worcestershire sauce
- Creamy steak sauce
Sauce béarnaise
To make a quick pan sauce while your steak is resting, deglaze the pan with equal amounts of beef stock and red wine, scraping up all the brown bits.
Creamy mushroom sauce
Pour 1 tablespoon of olive oil into a saucepan over high heat and add 6 sliced chestnut mushrooms. Fry for 5 minutes or until golden, then stir in 1 crushed garlic clove and 2 tablespoons of brandy. Cook until the brandy has almost completely evaporated, then stir in 4 tablespoons of double cream and 1 teaspoon of wholegrain mustard. Reduce the heat and simmer for 2-3 minutes, then season and serve.
Garlic butter
Melt butter in a small saucepan over medium-low heat and stir in minced garlic and garlic powder. Brush the tops of the steaks liberally with garlic butter and allow to rest for 2 to 3 minutes before serving.
Quick pan sauce
Deglaze the pan with equal amounts of beef stock and red wine, scraping up all the brown bits.
Chimichurri
Chimichurri is a South American sauce that doesn't require cooking. To make it, simply mix 1 finely chopped shallot, 160 ml of olive oil, 2 finely chopped small chillies (to taste), a few tablespoons of finely chopped parsley and coriander, 3 tablespoons of red wine vinegar, 4 cloves of minced garlic, 1 teaspoon of oregano, and salt and pepper to taste. Allow the mixture to infuse for a few hours before serving, ideally for at least 2 hours.
Peppercorn sauce
This classic French sauce has a rich, creamy, and tangy flavour with underlying warmth. To make it, fry 3 finely chopped shallots and 3 teaspoons of coarsely crushed black peppercorns in butter until the shallots have softened. Then, add 4 tablespoons of brandy and cook for a few minutes until it has dissipated. Next, add 150 ml of red wine and simmer until reduced by half. Finally, add 250 ml of stock, 5 tablespoons of double cream, and salt and pepper to taste.
Mustard sauce
Heat cream over low heat, stirring constantly to prevent curdling. Simmer for 3 minutes, then add half of the blue cheese and stir until it has melted. Once the cheese has melted, add the Worcestershire sauce. Finally, stir in the remaining cheese, taking care not to completely melt it.
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Frequently asked questions
To pan-fry top sirloin, first, season the steak with salt and pepper and rub with olive oil. Next, heat a cast-iron skillet on medium-high heat. Once hot, add the steak and cook for 3-4 minutes on each side for a medium finish. Finally, add butter and herbs and leave the steak to rest for 10 minutes.
You can test for doneness by poking the centre of the steak with your finger. If you feel some resistance, the steak is ready. You can also use a digital instant-read thermometer to check the internal temperature.
It is recommended that you rest your steak for 5 to 20 minutes after cooking. This allows the proteins to relax and the juices to distribute.
