Pan-Seared Ny Sirloin: A Simple Guide

Pan-searing is a great way to cook a steak. It's a simple technique that can be used to cook a steak that rivals your favourite steakhouse. The key to a perfectly seared steak is to get a good sear on the outside while keeping the inside juicy and tender.

To pan-sear a NY sirloin, you'll want to start by patting the steak dry with a paper towel and seasoning it generously with salt and pepper. Then, heat a heavy pan (stainless steel or cast-iron is best) over medium-high heat until it's very hot. Add oil to the pan and once it's hot, carefully add your steak. Leave the steak undisturbed for a few minutes to develop a brown crust, then flip and cook for another few minutes. For a rare or medium-rare steak, the whole process should only take about 10 minutes.

Choosing the right cut of sirloin

Type of Sirloin

Look for sirloin steaks with labels such as Premium Angus, USDA Prime, or Wagyu. These labels indicate top-quality sirloins with excellent marbling and texture. These cuts are ideal for pan-searing as they have the right amount of fat content, which adds flavour and juiciness to the steak.

Aging

Consider opting for aged steaks, which will be labelled as dry-aged or wet-aged. The aging process improves the flavour and texture of the meat, resulting in a more tender and flavourful steak. Dry-aged steaks tend to have a more concentrated flavour, while wet-aged steaks may be more affordable and still offer enhanced texture and taste.

Marbling

Well-marbled steaks are crucial for achieving a juicy and flavourful pan-seared steak. Marbling refers to the fat distributed throughout the meat, which adds moisture and flavour. Look for steaks with a good amount of intramuscular fat, as this will ensure your steak is tender and juicy after cooking.

Thickness

For pan-searing, opt for steaks that are between one and one-and-a-half inches thick. Thicker steaks will take longer to cook through, while thinner steaks will cook faster. A thicker steak is ideal if you prefer your steak rare or medium-rare, as it allows you to achieve a nice sear on the outside while keeping the inside at your desired doneness.

Freshness

Whenever possible, choose fresh, high-quality sirloin that is sourced locally. Look for steaks with a bright red colour and firm texture. Avoid steaks that have a dull colour or excessive moisture on the surface, as these may be past their prime.

Storage

If you're not cooking the steak immediately, proper storage is essential. Refrigerate the steak in a freezer bag with as much air removed as possible, or use a vacuum sealer if available. Steaks can be refrigerated for up to 3-4 days from the purchase date and frozen for 6-12 months.

By considering these factors and choosing a suitable cut of sirloin, you'll be well on your way to creating a delicious and perfectly cooked pan-seared NY sirloin steak.

Preparing the steak

Take your steaks out of the fridge and place them on a plate at room temperature. Generously season both sides with salt and leave to rest for 45 minutes.

When you're ready to cook, pat the steaks dry with paper towels. This is an important step as it helps to get a perfect sear and reduces oil splatter.

Five minutes before cooking, preheat a cast-iron skillet with a drizzle of oil over medium-high heat. You want the pan to be very hot before adding the steaks.

Once the oil is hot, carefully place the steaks in the pan, releasing them away from you so the oil doesn't splatter. You should hear a sizzle.

Leave the steaks undisturbed for a few minutes to develop a brown crust. This should take around 3-4 minutes. Avoid the temptation to peek or flip repeatedly. The steaks will release easily when they are ready to be flipped.

Flip the steaks and cook the other side for another 3-4 minutes for rare or medium-rare. For medium, cook for 4-5 minutes, and for well-done, cook for 5-6 minutes.

During the last minute of cooking, add butter, garlic, and rosemary to the pan. Tilt the pan to spoon the garlic butter over the steaks and cook to your desired doneness.

Tips

• Use a large cast-iron pan for the best heat conduction.
• Press the steak down just as it hits the pan to ensure it makes contact with the surface.
• Loosely cover the steaks and let them rest for 10 minutes before slicing to prevent them from drying out.
• Slice the steak against the grain and at an angle for a steakhouse presentation.
• Use a meat thermometer to check the temperature of your steak. For medium-rare, aim for an internal temperature of 130°F-135°F; for medium, 140°F-145°F; for medium-well, 150°F-155°F; and for well-done, 160°F-165°F.

Pan-searing instructions

Preparation

Before you begin cooking, take your steaks out of the fridge and place them on a plate at room temperature for around 45 minutes. You can add salt generously to each side at this stage. When you're ready to cook, pat the steaks dry with paper towels and add your choice of seasonings, such as garlic powder or ground black pepper.

Cooking

Preheat a cast-iron skillet with a drizzle of oil over medium-high heat. You can also use a large, heavy stainless steel pan. You'll know the oil is hot enough when it begins to shimmer and move fluidly around the pan.

Now it's time to add the steaks to the pan. Sear the steaks on the first side for 3-4 minutes until a brown crust has formed, then flip and cook for another 3-4 minutes. For a medium-rare steak, you'll want to cook it for a total of around 10 minutes. If you prefer your steak medium, cook for 4-5 minutes on the second side, or 5-6 minutes for well-done.

Once the steak is cooked to your liking, transfer it to a cutting board and let it rest for 5-10 minutes. This is an important step, as it allows the juices to redistribute and ensures the steak stays juicy.

Tips

• The best candidates for pan-searing are boneless, quick-cooking cuts between one and one-and-a-half inches thick.
• To get a good sear, leave the steak undisturbed for 2-3 minutes. This will allow a golden-brown crust to form.
• For an extra touch of flavour, during the last minute of cooking, add a tablespoon of butter and a few sprigs of fresh thyme to the pan.
• If you're serving the steaks sliced, cut against the grain at an angle.
• To check the steak is cooked to your liking, use a meat thermometer to check the internal temperature. For a medium-rare steak, you're aiming for an internal temperature of 130°F-135°F.

Finishing in the oven

The stovetop-to-oven method is a great way to cook a New York sirloin steak. This technique produces a deeply caramelized crust and a tender, perfectly cooked interior.

How to Finish Your Steak in the Oven

• Preheat your oven to 400°F (204°C) for convection or 425°F (220°C) for a conventional oven.
• Sear both sides of the steak in a hot pan for about 2 minutes each.
• Transfer the pan to the preheated oven and cook until the steak reaches your desired level of doneness. For a 1-inch-thick steak:
• Cook for 5 to 7 minutes for medium-rare (130°F or 54°C).
• Cook for 7 to 9 minutes for medium (140°F or 60°C).
• Remove the steak from the oven and let it rest for a few minutes before serving.

Tips for Finishing Steaks in the Oven

• Use an oven-safe pan, such as cast iron, that can go from stovetop to oven.
• Cook the steak to your desired final temperature, not by time alone.
• Allow the steak to rest for at least 5 minutes before serving. This allows the juices to redistribute, making the steak more tender and juicy.
• For thicker steaks (over 1.5 inches), use the reverse searing method, starting with a low-temperature oven and finishing with a stovetop sear.

Resting the steak

To rest your steak, transfer it to a cutting board or a clean plate. Tent it loosely with foil to hold in the heat. If you're using a meat thermometer, you can leave it in the steak during the resting period to monitor the temperature.

While the steak is resting, you can make a simple pan sauce using the fond, or browned bits, left in the pan. Add some aromatics like garlic and rosemary, along with a pat of butter, and cook until fragrant. You can also deglaze the pan with a splash of wine or stock, scraping up any browned bits from the bottom of the pan. This sauce can be drizzled over the sliced steak just before serving.

Finally, when it comes to slicing your steak, be sure to cut against the grain. This will ensure that your steak is tender and not tough.

Frequently asked questions