Pan-Seared Top Sirloin: Thin And Tender

Thin top sirloin is a popular cut of beef, known for its affordability and versatility. Pan-searing is an excellent way to cook this cut of meat, creating a juicy and tender steak with a delicious crust.

To pan-sear a thin top sirloin, start by removing the steak from the refrigerator 30 minutes to an hour before cooking to promote even cooking. Pat the steak dry with paper towels and season generously with salt and pepper on both sides.

Heat a cast-iron skillet or stainless steel pan on medium-high heat until very hot. Add oil to the pan, swirling to coat the surface. Carefully place the steak in the pan and sear for 2-4 minutes on each side, until a golden-brown crust forms.

For a medium-rare steak, cook the steak to an internal temperature of 130-135°F. For a medium steak, aim for 140-145°F. Let the steak rest for 5-10 minutes before slicing and serving.

Enjoy your perfectly pan-seared thin top sirloin!

Choosing the right cut of sirloin

Type of Sirloin

Start by selecting a high-quality cut of sirloin steak. Look for labels such as Premium Angus, USDA Prime, or Wagyu. These labels indicate that the steak has excellent marbling and texture, contributing to a better dining experience.

Aging Process

Consider opting for aged steaks, which will be labelled as dry-aged or wet-aged. The aging process enhances the flavour and texture of the meat, resulting in a more tender and flavourful steak.

Marbling

Well-marbled steaks are ideal for pan-searing as they produce the juiciest results. Marbling refers to the intramuscular fat within the steak, which adds flavour and moisture during the cooking process.

Thickness

The thickness of the steak will impact the cooking time. A thinner steak will cook faster, while a thicker steak will take longer to reach the desired level of doneness. Adjust your cooking time accordingly to avoid overcooking or undercooking the steak.

Doneness Preference

Before selecting your steak, consider your desired level of doneness. A medium-rare steak will have a final temperature range of 130°F-135°F, while a medium steak will range from 140°F-145°F. Medium-well steaks reach 150°F-155°F, and well-done steaks are cooked to 160°F-165°F.

Remember to use a meat thermometer to check the temperature of your steak during the cooking process, ensuring it reaches your desired level of doneness.

Preparing the steak

To prepare the perfect thin top sirloin steak, there are a few key steps to follow. Firstly, remove the steak from the refrigerator 30 minutes to an hour before cooking to ensure even cooking and more tender meat. For a thin steak, 30 minutes should be sufficient.

Next, pat the steak dry with paper towels to remove any excess moisture. This is an important step, as any moisture on the surface of the steak will need to evaporate before the meat begins to brown. Then, rub the steak with a high-temperature oil, such as canola, sunflower, or refined olive oil. Avoid extra virgin olive oil, as this will smoke. You can also rub the steak with salt and black pepper on both sides. Some recipes suggest generously salting the steak and leaving it to rest for 45 minutes before adding any other seasonings.

If you want to get creative with your seasonings, you can try using Montreal steak seasoning or Cajun seasoning instead of salt and pepper. You could also marinate the steak for up to 12 hours in a mix of soy sauce, lemon juice, olive oil, Worcestershire sauce, and garlic.

Once your steak is prepared, it's time to heat up your pan. A cast-iron skillet or a large, heavy stainless steel pan is best for searing steak, as they can withstand high temperatures. Heat the pan on medium-high to high heat for 5-7 minutes until it's very hot. You'll know the pan is ready when you add the oil, and it begins to shimmer and move fluidly.

Heating the pan

Firstly, ensure your pan is a heavy cast-iron or stainless-steel skillet as these can withstand high temperatures. Place the pan on the stove and turn the heat up to medium-high. Leave the pan to heat up for around 5 minutes—it should be very hot.

Next, add a drizzle of oil to the pan. You can use vegetable, canola, or another high-heat oil. Avoid extra virgin olive oil as this will smoke. You want to use approximately one tablespoon of oil per steak. The oil is hot enough when it shimmers and moves fluidly around the pan.

Now it's time to add the steak. Take your thin top sirloin, which has been salted and left to rest at room temperature, and pat it dry with paper towels. Then, add the steak to the hot pan, releasing it away from you to avoid oil splatter. You should hear it sizzle. It's important to leave the steak undisturbed for around 2-3 minutes so that a golden-brown crust can form. This is the Maillard reaction, which creates a delicious crust and builds flavour.

Finally, after the first side is done, flip the steak. You may need to let it sit for a further 30 seconds if it resists flipping. Now, add butter and aromatics like garlic and rosemary. Continue cooking for another 2-3 minutes, basting the steak with the juices from the pan.

Adding the steak to the pan

Now that your pan is hot and ready, it's time to add the steak. Here are the steps you need to follow:

• Using kitchen tongs, carefully place the steaks in the hot skillet. It is important to use tongs as the pan will be very hot.
• Sear the steaks for 2-3 minutes without moving them. This is a crucial step in the searing process as it allows a golden-brown crust to form. Do not be tempted to flip or move the steaks during this time.
• After 2-3 minutes, use tongs to flip the steaks. You may need to let the steaks sit for an additional 30 seconds if they seem to be sticking to the pan.
• Once flipped, add the butter, garlic, and any desired herbs to the pan. The butter will melt and can be spooned over the steaks for added flavour.
• Continue cooking the steaks for another 3-4 minutes, flipping every minute or so to ensure even cooking.
• Check the doneness of the steaks using a meat thermometer. For a medium-rare steak, look for an internal temperature of 135°F (52°C). For medium, cook until the internal temperature reaches 145°F (63°C).
• Once the desired doneness is reached, remove the steaks from the pan and let them rest on a plate or cutting board for 5-10 minutes. This resting period allows the juices to redistribute, ensuring a tender and juicy steak.

Remember, these steps are for cooking a 1-inch thick steak to a medium-rare or medium doneness. Adjust the cooking time accordingly if your steak is thinner or if you prefer a different level of doneness.

Resting the steak

If you are serving the steaks whole, you can transfer them straight to plates and serve hot. If you plan to slice the steaks, transfer them to a cutting board and let them rest, covered with aluminium foil, for 5-10 minutes. Then, slice thinly against the grain.

Frequently asked questions