Searing Sirloin: Pan Or Pass?

Pan-searing a sirloin steak is a great way to enjoy a juicy and tender steak with a flavourful crust. It is a simple and quick method that can be done in a cast-iron skillet or frying pan, making it accessible to most home cooks.

The key to a good sear is getting a golden-brown crust on the steak by leaving it to cook for 2-4 minutes on each side without moving it. This is when the Maillard reaction happens, creating a delicious flavour. Using a cast-iron skillet is preferable as it can caramelise the meat more, resulting in a richer flavour.

Before searing, the steak should be patted dry and seasoned with salt and pepper. Some recipes also suggest tying the steak with butcher's twine to help it retain its shape during cooking. The pan should be preheated with a drizzle of oil over medium-high heat. After searing, the steak can be finished in the oven for a few more minutes, depending on the desired level of doneness.

A pan-seared sirloin steak is a tasty and relatively easy dish to prepare, making it a popular choice for those wanting a steakhouse-quality meal at home.

Choosing the right cut of sirloin

Type of Sirloin

Firstly, it's important to understand that there are two main types of sirloin: top sirloin and bottom sirloin. Top sirloin is the preferred option as it is more tender and flavourful. Bottom sirloin, on the other hand, is tougher and is usually used for ground meat or stewing.

Size of the Steak

Look for top sirloin steaks that are of even size and thickness. Smaller sirloin steaks tend to be more tender, while larger ones can be tougher as they are cut closer to the rump.

Marbling

Marbling refers to the white lines of fat running through the steak. A good amount of marbling will give your steak tenderness and flavour. Look for steaks with thin lines of marbling rather than large chunks of fat.

Labels and Grades

When shopping for sirloin, look for labels such as Premium Angus, USDA Prime, or Wagyu. These labels indicate the top categories for overall quality, and these steaks typically have the best marbling and texture. Aged steaks, labelled dry-aged or wet-aged, will also have improved flavour and texture.

Preparation

Finally, consider how you will be preparing your sirloin. If you plan to grill it, choose a thicker cut, as thinner cuts can be more difficult to cook without overdoing them. For pan-searing, a cast-iron skillet is recommended, and you will want to ensure your steak is at room temperature before cooking for even cooking.

How to get a good sear

Preparation

Before you start cooking, there are a few things you should do to prepare your steak for a good sear. Firstly, make sure your steak is at room temperature. This should only take around 30 minutes. Next, pat your steak dry with a paper towel. This is important because excess moisture will prevent the exterior of the steak from caramelising. Then, season your steak with salt and pepper. You can also add other seasonings, such as garlic or herbs, but this is optional.

Choosing the Right Cut

When choosing a cut of steak, opt for thicker cuts with a good amount of fat marbling. This will help to ensure that the exterior gets a good sear while the inside stays juicy and tender. Good options include ribeye, New York strip, and porterhouse.

Choosing a Pan

For the best sear, use a cast iron skillet or a griddle. Make sure your pan is big enough so that the edges of the steaks aren't touching. Clean and season your skillet before use.

Oil and Butter

Add a high-heat oil, such as avocado, canola, or grapeseed oil, to your pan. You only need a thin layer of oil—just enough to slick the pan. Once the oil is hot, add your steak. If you're cooking multiple steaks, make sure there are a couple of inches between them so as not to crowd the pan. For thicker steaks, you can add butter and aromatics, such as herbs or garlic, to the pan during the last couple of minutes of cooking.

Cooking

For a traditional sear, cook your steak for three to four minutes on each side. If you're using the reverse sear method, cook your steak for a shorter amount of time on each side—just enough to get some colour.

Resting

Once your steak is cooked to your liking, transfer it to a plate and loosely cover it with aluminium foil. Let the steak rest for five minutes for thin steaks and 10 minutes for thicker steaks. This will ensure that your steak is juicy and tender.

Pan-searing vs grilling

Whether you're cooking up a juicy sirloin steak or a tender fillet of fish, there are two popular methods to choose from: pan-searing and grilling. Both techniques have their pros and cons, and the best method for you will depend on various factors, including convenience, flavour, and texture.

Convenience

Pan-searing is generally more convenient than grilling. Grilling typically requires a barbecue and is usually done outdoors, which means you'll need to consider factors such as weather conditions and the inconvenience of transporting food and utensils outside. In contrast, pan-searing only requires a frying pan and can be done on a stovetop, making it a more accessible option for smaller groups of people.

Flavour

One of the main advantages of grilling is that it imparts a smoky flavour to your meat that is difficult to achieve with pan-searing. On the other hand, pan-searing allows you to retain the meat's natural juices and flavours in the pan, which can then be used to create a delicious sauce.

Texture

Both pan-searing and grilling produce a crispy crust on the surface of the food. However, grilling tends to give meat a drier texture, while pan-searing results in a fried, greasier finish.

Health Considerations

Both methods have been associated with certain health concerns due to the high temperatures used. According to Kansas State University, grilling and pan-searing meat or fish can lead to the formation of heterocyclic amines (HCAs), a compound known to cause certain types of cancer. Grilling can also cause polycyclic aromatic hydrocarbons (PAHs), another potential cancer-causing chemical, to form in the smoke produced by fat dripping onto charcoal. To avoid these chemicals, it is recommended to grill or pan-sear vegetables instead of meat or fish.

Final Thoughts

When deciding between pan-searing and grilling, consider the convenience, flavour, texture, and health implications of each method. Both techniques have their advantages and disadvantages, and the best choice will depend on your specific circumstances and preferences.

How to season the steak

Seasoning a steak is an important step in the cooking process. It can be the difference between an average steak and a restaurant-quality one.

Firstly, you'll want to pat your steak dry with paper towels. This is a crucial step as a very dry steak will form a better crust in the pan. You can then tie the steak with butcher's twine to help it retain its shape.

Next, it's time to season. The most important seasoning is salt. Use kosher salt or sea salt, not table salt, as the larger crystal size allows for better absorption into the steak. Be generous with the salt—it's time to be bold! You should also add some freshly ground black pepper. You want a visible layer of seasoning on the steak, like a tight-fitting t-shirt.

If you want to add extra seasonings, a simple combination of garlic powder, smoked paprika, onion powder, dried rosemary, and dried thyme works well. You can also add olive oil to help the seasonings adhere to the steak.

Once seasoned, let the steak sit at room temperature for 30-45 minutes. This allows the salt to draw out moisture, creating a brine that will be reabsorbed, resulting in a more tender steak.

What to serve with the steak

When it comes to serving your perfectly pan-seared sirloin steak, there are several sides that can complement its juicy, tender flavour and enhance your dining experience. Here are some suggestions:

Red Wine Pan Sauce and Keto Creamed Spinach

Topping your steak with a red wine pan sauce will add a touch of elegance and depth of flavour to your dish. Pairing it with a side of keto creamed spinach will not only taste delicious but also provide a boost of nutrients.

Blanched Green Beans or Roasted Vegetables

If you're looking for something crisp and healthy to go with your steak, blanched green beans are an excellent choice. Alternatively, you could roast some asparagus or Brussels sprouts for a tasty side dish.

Mashed or Roasted Potatoes

For a heartier option, creamy mashed potatoes are always a classic choice to accompany a juicy steak. If you prefer your potatoes with a bit of crunch, try oven-roasted baby red potatoes or a smoked baked potato.

Crispy Beef Tallow Fries

For something a little indulgent, crispy beef tallow fries are a perfect match for your steak. The combination of juicy steak and crispy, golden fries is hard to beat.

Corn on the Cob

If you're looking for a classic steakhouse pairing, corn on the cob is the way to go. It's a simple yet delicious option that never goes out of style.

Brandy Peppercorn Sauce or Béarnaise Sauce

To add a touch of sophistication to your meal, consider serving your steak with a brandy peppercorn sauce or a classic béarnaise sauce. These sauces will elevate your dining experience and impress your taste buds.

Frequently asked questions