Searing Petite Steaks: Pan-Fried Perfection

How to Pan-Sear a Top Sirloin Petite Steak

Top sirloin petite steak is a popular cut of beef, often chosen for its affordability and tenderness. This cut of steak is perfect for quick cooking methods, such as pan-searing, which can deliver a juicy and tender steak with a beautiful caramelised crust.

To pan-sear a top sirloin petite steak, you will need a cast-iron skillet, oil, seasonings, and, optionally, butter and aromatics. First, pat the steak dry and season generously with salt and pepper. Preheat your pan to a medium heat and brush with oil. Sear each side of the steak for 2-4 minutes, until a brown crust has formed. You can then add butter and aromatics, such as garlic and rosemary, and continue cooking to your desired doneness. Finally, let the steak rest for 5-10 minutes before slicing and serving.

Choosing the right cut of sirloin

First, a little anatomy: the sirloin is the hip of the cow, and it is divided into three main sections: the top sirloin, the bottom sirloin, and the rear part of the tenderloin. The top sirloin is the most prized cut and is specifically labelled as such. It is usually a tender, boneless steak with great flavour and often has nice marbling. The bottom sirloin, on the other hand, is less tender and much larger. It is great for roasting but not ideal for steaks as it tends to be chewy.

When shopping for a top sirloin steak, look for labels such as Premium Angus, USDA Prime, or Wagyu. These labels indicate the highest overall quality, with the best marbling and texture. You can also opt for dry-aged or wet-aged steaks, as the aging process improves flavour and texture.

When selecting your steak, go for smaller cuts if you want more tenderness. Larger steaks cut closer to the rump can be tougher. Steaks cut closer to the short loin end will have better flavour and texture. Avoid the first slice between the porterhouse and sirloin steaks, as there is a bone and tendons connecting the two cuts. Also, steer clear of cuts labelled "tri-tip", "ball-tip", or "butt", unless it's top butt.

For pan-searing, choose steaks that are at least 1-inch thick. Thinner steaks may overcook before you get that beautiful caramelized crust.

Now you know how to choose the perfect cut of sirloin, you're well on your way to creating a mouth-watering pan-seared steak!

Marinating the steak

Marinating your steak is a great way to lock in juices and add flavour. You can marinate your steak for up to 24 hours in advance, but even four hours will help to tenderise the meat and enhance its flavour.

A simple marinade of salt and pepper will do the trick, but if you're looking for something a little more complex, try a wet marinade. A mixture of acid (such as orange juice or cider vinegar), fat (olive oil), and seasonings (Worcestershire sauce, rosemary, thyme, garlic, balsamic vinegar, salt, and pepper) will add a tangy flavour to your steak and help prevent it from sticking to the pan.

If you're using a wet marinade, it's important to pat the steak dry before placing it in the pan. Boiling or steaming your steak is not the desired outcome, so take care to wipe away any excess marinade.

For a dry rub, you can coat the steak just before cooking. This method involves coating the steak with a liberal amount of spices without adding any oil, vinegar, or Worcestershire sauce. A simple dry rub of salt and pepper will create a delicious, well-seasoned steak.

Using the right amount of oil

The amount of oil you use when pan-searing a top sirloin petite steak is crucial to achieving the perfect sear. Too much oil can prevent the steak from searing properly due to excess moisture, while too little oil can cause the steak to burn. The key is to find the right balance.

A good rule of thumb is to use one tablespoon of oil per steak. For example, if you are cooking two steaks, use two tablespoons of oil. This ensures that there is enough oil to coat the bottom of the pan and prevent the steak from sticking, without creating too much moisture.

When it comes to choosing the type of oil, opt for oils with a high smoke point, such as peanut, canola, grapeseed, avocado, safflower, or sunflower oil. These oils have smoke points over 400 degrees Fahrenheit, which is necessary for the high heat required to cook steak properly.

Before adding the oil to the pan, make sure your cast-iron skillet is heated to a high temperature. You'll know it's ready when the oil shimmers and begins to smoke slightly. This is the ideal temperature for searing your steak and creating that delicious, golden-brown crust.

Once your pan is heated, add the oil and allow it to heat up as well. You'll notice the oil starting to shimmer and develop a pebbly texture as it reaches the right temperature. Be careful not to let it get too hot, as it will reach its smoke point and may start to burn.

Just before the oil reaches its smoke point, it's time to add your steak to the pan. This is the sweet spot that will give your steak that perfect sear. Remember to pat your steak dry before placing it in the pan, as moisture can interfere with the searing process.

By using the right amount of oil and heating your pan and oil to the ideal temperature, you'll be well on your way to achieving a beautifully seared top sirloin petite steak.

Getting a good sear

A good sear is all about building flavour. When the meat hits a hot pan, the surface instantly begins to caramelise, creating a juicy, delicious steak with a glistening brown crust. Here are some tips to get a good sear on your top sirloin petite steak:

Choose the Right Pan

Use a cast-iron pan or a heavy stainless steel pan. A cast-iron pan holds and retains heat well, helping to brown the steak evenly. Make sure your pan is large enough so that you don't crowd the meat. If you are cooking more than one steak, make sure there are at least a couple of inches between them.

Prepare the Meat

Before you start cooking, pat the steak dry with paper towels. Moisture will prevent the steak from developing a rich, brown crust. Then, season the steak with salt and pepper on both sides. Only season your steaks right before you're about to cook them, as the salt will draw out moisture from the meat if left too long.

Heat the Pan

Add a thin coating of vegetable oil or olive oil to the pan and place it over high heat. You want the pan to be very hot. When the oil starts to shimmer and smoke, the pan is ready for the steak.

Cook the Steak

Place the steak in the pan and let it cook without moving it for a few minutes. The meat will stick to the bottom of the pan at first and then release naturally when seared. After a few minutes, shake the pan and, if the meat releases, it's ready to be flipped. Cook the other side for the same amount of time and then check the steak with an instant-read thermometer until it is done to your preferred temperature. For a medium-rare steak, the temperature should be 125°F-135°F.

Rest the Steak

Once the steak is cooked to your liking, transfer it to a plate and loosely cover it with aluminium foil. Let the steak rest for 5-10 minutes. This allows the meat fibres to soften and the steak to absorb its juices, resulting in a juicy and tender steak.

Finishing in the oven

After searing your top sirloin petite steak, you can finish it in the oven to achieve the desired level of doneness. This technique is suitable for thicker cuts of steak and helps to ensure a deeply caramelized crust and a tender, evenly cooked interior.

To finish your steak in the oven, preheat your oven to 400°F. Transfer the steak to an oven-safe pan or baking sheet and cook for 5-8 minutes for a 1-inch thick steak, or 8-10 minutes for a thicker steak. Use a meat thermometer to check the internal temperature of the steak, aiming for a final temperature of 130°F-160°F, depending on your desired level of doneness.

Once the steak has reached the desired temperature, remove it from the oven and season with salt. Let the steak rest for 5-10 minutes before serving. This resting period allows the juices to redistribute and the steak to continue cooking slightly, so it's important not to skip this step.

Tips for Finishing Steaks in the Oven:

• Use an oven-safe pan that can go directly from the stovetop to the oven, such as a cast-iron skillet.
• Ensure your steak is at least 1-inch thick to prevent overcooking before a caramelized crust can form.
• Marinate your steak before searing for added flavour and tenderness.
• Let the steak rest after removing it from the oven to ensure it reaches the optimal internal temperature and for the best texture and taste.

Frequently asked questions