how to cook sirloin steak

How To Cook Sirloin Steak

Here’s our guide on how to cook Sirloin Steak. Cooking steak fills many people with dread but we’re here to help keep it simple and delicious. We know that everybody has their tips and tricks and so we thought it would be a great idea to share ours.

⏲ Time: 30 minutes

How to Cook Sirloin Steak

  1. Rest

    Rest on a plate at room temperature for up to 1 hr (or until the chill has gone from the meat).

  2. Season

    Generously season with freshly ground salt & black pepper.

  3. Pan

    Grab your favourite flat frying pan (we’re not a huge fan of ribbed griddle pans).

  4. Heat

    Put the pan on medium-high to high heat.

  5. Oil

    Add just enough Sunflower or Vegetable (rapeseed) oil to the pan (never extra virgin olive oil) so that when it is swirled around the pan the surface is covered evenly.

  6. Cook Fat

    Once the pan and oil are hot, press the fatty edge of the steak against the surface of the pan. It should become golden brown.

  7. Cook Side 1

    Place the flat of the steak onto the pan and press down gently. Do not move the steak or the pan whilst frying.
    Cook for 2 minutes (rare), 2 minutes 30 seconds (medium), 3 minutes (well done)

  8. Flip

    Gently flip the steak with tongs (not a fork).

  9. Butter

    Add a knob of butter after flipping for extra flavour.

  10. Cook Side 2

    Cook for a further 2 minutes (rare), 2 minutes 30 seconds (medium), 3 minutes (well done).

  11. Remove

    Remove the steak from the pan using tongs and place it on a chopping board.

  12. Cover & Rest

    Cover with foil and rest for 5-10 minutes.

Pro Tip

Use a meat probe or thermometer to get a more accurate cook. At the centre, the steak should be 50°C (rare), 55°C (medium), 60°C (well done)

Do Not

Do not add herbs to the pan at the start of frying. These will burn and add bitterness to the flavour of the steak. Instead, add these towards the end with butter to avoid burning. Alternatively, create a herb butter that can be placed on top of the steak as it rests.

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