Steaming Sirloin: A Quick And Easy Guide To Perfection

Cooking the perfect sirloin steak can be a daunting task, especially if you're aiming for that juicy, pink, restaurant-quality finish. But fear not, because there are some simple steps you can follow to achieve that mouth-watering steak. Firstly, it's important to let your steak come to room temperature before cooking. This ensures the inside isn't cold and reduces the risk of overcooking the outside. Next, you'll want to season your steak—some suggest seasoning an hour before, but just before cooking is also fine. Use a high-smoke-point oil like vegetable or groundnut, and remember to avoid pepper if your pan is hot, as it will burn. Now you're ready to sear your steak in a hot pan—a cast-iron skillet is recommended. Sear each side for a few minutes until golden, then finish in the oven at a high temperature. Finally, let your steak rest for a few minutes so those delicious juices can be reabsorbed, and then serve.

Choosing the right pan

Material

A cast-iron skillet is the best choice for searing sirloin steak. Cast iron retains heat exceptionally well, ensuring a consistent sear on your steak. If you don't have a cast-iron skillet, you can use a heavy-duty stainless steel pan or any other oven-safe frying pan. Look for a pan that can withstand high temperatures without warping.

Size

Select a pan that is large enough to accommodate the number of steaks you plan to cook. A 12-inch skillet is a good size for cooking two to four steaks. If you are cooking for a larger group, you may need a larger pan or cook the steaks in batches.

Surface

Choose a pan with a smooth surface to ensure even contact with the steak. A ridged pan or grill pan can create beautiful grill marks, but it may not give you the consistent sear you're looking for.

Handle

Opt for a pan with a sturdy, heat-resistant handle. Sirloin steaks are typically cooked at high temperatures, so you'll need a handle that stays cool and is easy to grip, even when wearing oven mitts. Wooden or stainless steel handles are good options.

Oven-Safe

As the recommended method for cooking sirloin steak involves finishing the steak in the oven, it's crucial to choose an oven-safe pan. Ensure that the pan's handle and any other components are also oven-safe and can withstand the specified temperatures.

Maintenance

Consider the maintenance requirements of the pan. Cast-iron skillets, for example, often require seasoning and special care to maintain their non-stick properties. If you're looking for low-maintenance options, stainless steel or enameled cast-iron pans may be better choices.

Cooking temperature and time

The cooking temperature and time for a sirloin steak will depend on the method you choose to cook it, as well as your desired level of doneness.

If you're cooking your steak in an oven, you should set it to "broil" and preheat for 10 minutes. Place the steaks on the rack of a broiler pan and position the pan so that the surface of the steak is 3–4 inches from the heat. For a 1-inch-thick steak, cook for 10–12 minutes for medium-rare, and 12–15 minutes for a 1-and-a-half-inch steak.

If you're cooking your steak on a grill, preheat your grill on high. Place the steaks over the hottest part of the grill and sear for 1 minute on each side. Then, move to medium, ash-covered coals and continue grilling for 9–12 minutes for a 1-inch steak, and 12–15 minutes for a 1-and-a-half-inch steak.

If you're cooking your steak on the stove, heat a heavy nonstick or cast-iron skillet over medium heat for about 5 minutes. Place your steaks in the hot skillet and sear for 12–14 minutes for a 1-inch steak, and 14–16 minutes for a 1-and-a-half-inch steak.

If you're using the "stove to oven" method, sear the steaks on the stove for 2 to 3 minutes on each side, and then finish in the oven at 425°F for 5 to 10 minutes.

Regardless of the method, it's important to let your steaks rest for at least 5 minutes before serving. This allows the juices to redistribute and results in a more tender, juicy steak.

To determine the desired level of doneness, use a meat thermometer to measure the internal temperature of the steak. For a medium-rare steak, the internal temperature should be around 130°F to 135°F, and for a medium steak, it should be 140°F to 145°F.

Seasoning

When seasoning your sirloin steak, the timing is important. Some people prefer to season the steak just before cooking, while others season it up to an hour beforehand. Seasoning ahead of time can give the salt time to cure the surface of the steak, adding even more flavour. However, if you do season early, be sure to wipe off any excess moisture before cooking.

If you are using pepper, it is best to add it after cooking the steak. This is because pepper can burn and taste acrid if added to a hot pan. For the same reason, it is recommended to use a pan with a high smoking point, such as a cast-iron skillet.

Finally, don't be afraid to experiment with different seasoning blends to find the flavours you like best. Some popular options include Cajun seasoning, chili powder, lime zest, and cilantro.

Resting the steak

Resting your steak is an important step in the cooking process. It ensures your steak will be juicy and flavourful, and not tough and dry.

When you cook a steak, the muscle fibres and proteins in the meat are heated. The longer the meat is cooked, the more set these proteins become. As the fibres set, they push the juices towards the centre of the steak. If you cut into the steak immediately after cooking, all the moisture in the centre will pour out onto the plate.

However, when you let the steak rest, the temperature will slowly decrease, and the juices will redistribute throughout the meat and be reabsorbed by the muscle fibres. The fibres will relax as the temperature cools, and the pressure in the centre of the steak will decrease, allowing the moisture to redistribute.

How long you let the steak rest will depend on its size and thickness. As a general rule, the bigger the steak, the longer it should rest. A good rule of thumb is to rest your steak for at least five minutes, and no less than three. If you've cooked a large roast, you should let it sit for at least 10 minutes, or even 20. You could also rest the steak for 5 minutes for every inch of thickness, or 10 minutes for every pound.

You don't need to cover your steak while it rests. It's best to rest the meat in a warm area, but the short time it spends resting won't make it cold. Covering the steak with foil can trap heat and result in overcooked meat. If you do want to use foil, it's best to keep it loose.

If you're not ready to eat the steak after it has rested, you can keep it warm in a low oven for about 15 to 20 minutes without overcooking it. If you're going to wait any longer than that, it's best to put it in the fridge.

Sides and sauces

Sauces

There are many sauces that go well with steak. Here are some ideas:

• Chimichurri is a South American sauce similar to salsa verde with a little kick. It's the perfect balance for a rich steak.
• Béarnaise is a thick, creamy, mayonnaise-like sauce with tarragon.
• Black bean and sesame is an Asian-style sauce with umami flavours, thickened with hardy black beans.
• Salsa verde is an Italian green sauce that doesn't require any cooking.
• Red wine sauce is a bistro classic—a rich, boozy jus.
• Teriyaki is a Japanese sauce with a sweet and savoury balance.
• Mustard sauce is a simple, two-component sauce.
• Blue cheese sauce is a match made in heaven with steak.
• Creamy mushroom sauce is a refined sauce, a step up from retro-style grilled mushrooms.

Sides

• Sweet Potato Fries are a healthier alternative to French fries, and they are delicious, vitamin-rich, and low-fat. You can season them with salt and pepper, or paprika and dried cumin.
• Texas Roadhouse Rolls are a fancier alternative to regular bread. Glazed with butter and honey, they will be a hit with your guests. You can also add cinnamon to take the flavours up a notch.
• Wedge Salad is a classic salad that serves as a starter or a side dish for your main course. It typically includes ingredients like iceberg lettuce, tomatoes, bacon chunks, and chives with blue cheese dressing. You can also add chickpeas and hard-boiled eggs.
• Mac and Cheese is a staple in steakhouses. The soft noodles, creamy sauce, and sharp flavours from the cheese add a beautiful contrast to the meaty main dish. You can maximize the cheesiness by loading up on cheddar, and if you're feeling adventurous, add bacon bits and crunchy breadcrumbs on top.
• Brussels Sprouts and Bacon is a side dish that will change the game for those who aren't fans of Brussels sprouts. Roasting the sprouts until they caramelize gives them a nutty and rich flavour. You can use brown sugar to add extra sweetness, but ignore this if you want the dish to be low-carb.
• Tomato Couscous Salad is a Mediterranean-inspired side dish that is perfect if you plan to grill your sirloin steak. It uses heirloom tomatoes, pearly couscous, and colourful veggies. Feta cheese is the perfect combination of flavours for this salad.
• Potatoes Au Gratin is a classic French dish with tender sliced potatoes drenched in creamy cheese sauce, cream, and butter. It is the perfect accompaniment to balance the intense flavours of the steak. For the best results, slice your potatoes very thinly (about 1/4 inch).

Frequently asked questions