Pan-Seared Top Sirloin: A Quick Steak Dinner

How to Pan-Sear Top Sirloin Steak

Pan-searing a top sirloin steak is a quick and easy way to achieve a juicy and tender steak with a delicious caramelized crust. This simple cooking method can be done in under an hour and will rival any steak cooked in a top steakhouse.

Choosing the right cut of sirloin

Quality and Marbling

Look for sirloin steaks with labels such as Premium Angus, USDA Prime, or Wagyu. These labels indicate top-quality steaks with excellent marbling and texture. Well-marbled steaks will give you the juiciest results when cooked.

Aging

Opt for aged steaks whenever possible. You'll find them labelled as dry-aged or wet-aged. The aging process enhances the flavour and texture of the meat, resulting in more tender and flavourful steaks.

Source

Consider the source of your sirloin steak. The Chicago Steak Company, for example, specialises in wet-aged top sirloin steaks that are flash-frozen and individually wrapped to ensure freshness during delivery.

Thickness

The thickness of the steak will impact the cooking time. A thicker steak will take longer to cook through, while a thinner steak will cook faster. Choose a steak with a thickness that suits your desired cooking time and level of doneness.

Doneness

Decide on your desired level of doneness before selecting your steak. Medium-rare, medium, medium-well, and well-done steaks will require different cooking times and temperatures. Adjust your cooking technique accordingly.

Storage and Freshness

When buying sirloin steaks, check the packaging and storage instructions. Look for steaks that have been vacuum-sealed or packaged with minimal air to preserve their quality and freshness.

By considering these factors, you'll be able to choose the right cut of sirloin and take your pan-seared steak to the next level. Remember to plan ahead, as preparing and cooking the perfect steak can take a little over an hour from start to finish.

Preparing the steak

Take your steaks out of the packaging and pat them dry with paper towels. Place them on a plate at room temperature and season generously with salt on each side. Leave the steaks to rest for 45 minutes.

When you're ready to cook, pat the steaks dry again and add your choice of seasonings, such as garlic powder or ground black pepper. You can also tie the steaks with butcher's twine along their circumference to help them retain their shape.

Preheat a cast-iron skillet with a drizzle of oil over medium-high heat. When the oil is hot, add the steaks and sear for 2-4 minutes on each side until a brown crust has formed. Flip the steaks and add butter, garlic cloves, and rosemary sprigs. Continue cooking and baste the steaks with the melted butter until a golden-brown crust forms.

Reduce the heat to medium and cook the steaks for another 3-4 minutes. Use a meat thermometer to check that the steaks have reached the desired internal temperature. For a medium-rare steak, the internal temperature should be about 125°F (50°C).

Remove the steaks from the heat and let them rest, loosely covered with foil, for 5-10 minutes before slicing and serving.

Pan searing instructions

Pan-Searing Instructions

Preparation

Remove your steaks from their packaging and pat them dry with kitchen paper. If you want to get an even crust, tie the steaks with butcher's twine along their circumference.

Season the steaks liberally with salt on all sides and place them on a wire rack on a baking sheet. Leave the steaks to air dry in the fridge for two to four hours.

Cooking

Preheat a large cast-iron skillet over medium-high heat. Add a drizzle of oil—around one tablespoon per steak—and swirl to coat the pan. You can also add a tablespoon of butter and swirl to coat.

When the butter has finished frothing, add the steaks and leave them to sit for two to three minutes without touching them. This is when the Maillard reaction happens, creating a beautiful crust. If you try to move or flip the steaks too early, you risk tearing the meat.

After two to three minutes, flip the steaks and top them with the remaining butter.

Reduce the heat to medium and cook the steaks for another three to four minutes. Use a meat thermometer to check that they have reached an internal temperature of 125°F (50°C) for a perfect medium-rare steak.

Resting and Serving

Remove the steaks from the heat and let them rest, tented with foil, for five minutes. Remove the twine and serve hot with crushed black pepper and freshly minced parsley.

Letting the steaks come to room temperature before cooking ensures an even cook throughout.

Tips

• For the best sear, use a cast-iron skillet if possible.
• If you are preparing multiple steaks, avoid overcrowding the pan. Use more than one skillet or cook one steak at a time.
• For a rich, caramelised flavour, use a cast-iron skillet. If you don't have one, a medium or large frying pan can be used instead.
• For extra flavour, add some fresh herbs (sage, rosemary or thyme) or some freshly peeled garlic cloves to the pan when basting the steaks with butter.

Finishing up

Once your steak is done, remove it from the heat and let it rest for 5 to 10 minutes before serving. Tent a piece of foil over the plate to retain the heat. This is a crucial step as it allows the juices to redistribute, ensuring a juicy and tender steak. During this time, the steak will continue to cook slightly, so take it into account when determining your desired level of doneness.

For best results, use a meat thermometer to test the doneness of your steak. Here are the target temperature ranges for different levels of doneness:

• Rare: 125°F (52°C)
• Medium-Rare: 130°F-135°F (54°C-57°C)
• Medium: 140°F-145°F (60°C-63°C)
• Medium-Well: 150°F-155°F (65°C-68°C)
• Well-Done: 160°F-165°F (70°C)

If you are preparing multiple steaks, avoid overcrowding the pan. Use more than one skillet or cook one steak at a time.

To store your leftover sirloin, keep it in an airtight container in the refrigerator for up to 4 days. For longer storage, wrap the cooked steak in plastic wrap and place it in a freezer-safe bag. It can be frozen for up to 3 months. When ready to enjoy again, thaw the steak overnight in the refrigerator and reheat it on the stovetop over medium heat with a small amount of butter, olive oil, or beef tallow.

Storing and reheating

Leftover top sirloin steak can be stored in an airtight container in the refrigerator for up to four days. To freeze, wrap the steak in plastic wrap and place it in a freezer bag for up to three to six months. It is not recommended to freeze steak once it has been cooked, as it will dry out over time.

To reheat, place the steak in the oven at 275 degrees Fahrenheit or on a stovetop over medium heat with a small amount of butter, olive oil, or beef tallow.

Leftovers can also be used in scrambles, sandwiches, salads, or simply as meat snacks.

Frequently asked questions