Flavorful but not too spicy. Cons: Obviously, if you don't care for the chargrilled effect, you might prefer the next method. This method works reasonably well, but when dealing with thicker cuts they tend to cook unevenly; dry on the outer edges and undercooked in the centre. Don't add any oil. Flip the steaks when they release easily and the bottom is a deep-brown color, about 3 minutes. Preheat a heavy skillet for a long time over high heat. Remove from the oven and coat the steak in oil. Remember to slice your steaks against the grain. Preheat the oven to 200 F. Place the steak on a sheet pan with a rack and transfer to the oven. Cooking The Sirloin Steak. Whether you’re browning steak or ground beef, you’re building flavour with that caramelization. Now that your steak is seasoned and the skillet is nice and hot, it is time to start cooking! If you've eaten steak at a restaurant, it was almost certainly cooked this way. Can easily be doubled. https://www.ehow.com/how_8177768_cook-tip-steak-make-tender.html A pan that isn’t hot enough will take too long to form a crust and will begin cooking the inner layer of the meat at an improper temperature. St. Joseph Communications uses cookies for personalization, to customize its online advertisements, and for other purposes. (For medium, cook 4 to 5 minutes on second side; for well-done, … The 4 Best Methods to Cook a Steak Indoors. If you don't have access to an outdoor grill, or maybe it's just too cold to go outside, you can still cook a fantastic steak without leaving your kitchen. It is important to note that the skillets with the ridges on the inside are great for steaks. This is what I like to refer to a “rubber chicken’ syndrome. Place the steak on a sheet pan with a rack and transfer to the oven. The hotter the pan, the more the caramelization and colour. Not all upgrades need to take you far outside of the box. If you don't mind waiting, this may be the best way to cook steak indoors. Continue to cook the steaks for another 3 to 4 minutes on the second side for rare to medium-rare. Tangy Garlic Steak Rating: Unrated 22 Quick and easy with few ingredients. Give it a try, you’ll love it. https://www.instructables.com/How-To-Pan-Fry-the-Perfect-Steak Sassy Steak Marinade and Sauce Rating: Unrated 102 A tangy marinade and sauce for all types of steak. Place your steak onto the skillet. While this is most critical with tougher steaks like flank steak or skirt steak, even a tender steak like a rib eye will be tougher if you slice it with the grain. This method produces a hard-seared crust, which is precisely what you want from a perfectly cooked steak. Add the sirloin steak to the pan and let it cook for two to three minutes before flipping the steak with tongs. I’ll be the first to sport a parka and boots and face the elements on a cold winter night if it means a juicy steak for dinner. Slow-roasting the steak first allows heat to evenly penetrate the meat, giving the interior a chance to begin cooking without overcooking the outside. Pat your meat as dry as you can, then rub it with oil to form a seal. Its 30-minute total cooking time (cooking plus resting) is on the longer side as well. Transfer the steak to a 450-degree F oven for 3 to 10 minutes, until an instant-read thermometer inserted into the thickest part of the steak reaches the desired numbers. This helps to dry the surface in preparation for pan-searing, which will result in an unbelievably delicious crust on the steak. Sous vide is an option, too. Quickly sear in a hot pan for 1 to 2 minutes per side. It’s crucial that the meat is roasted on a rack, allowing all the surfaces to be exposed to air. First, salt brings out the flavour in the meat. Let's talk steak. Season steak with 1/2 teaspoon each salt and pepper. The lesser degree of browning allowed the pure flavor of the aged beef to shine through. If the centre of your meat is cold, it will be undercooked when the exterior is cooked. At the same time, preheat a cast iron grill pan … Here are a few essentials when it comes to properly browning meat: Avoid cold meat in a hot pan: We aren’t always comfortable bringing meat to room temperature, but at the very least take your meat out of the fridge 15 minutes before you intend to cook it. Pros: The steak should be evenly cooked all the way through, resulting in perfect medium-rare with a lovely seared crust on the outside. If you're going to go to the trouble of cooking it properly, you might as well slice it properly, too. Flip the steak only once The 4-3-2 method works best with a boneless, rather than a bone-in, rib eye because the steak needs to be right up against the surface of the pan, and the bone can interfere with that. Regardless of what method you choose for cooking, you'll need to rest your steaks. Cons: The flip side of a relaxed method is that it is the slowest method, with cooking times anywhere from 30 to 45 minutes. Hold the steak on their sides and cook the edges for 1 min per side. Are You Choosing the Best Cuts of Beef for Your Steak? Use high heat: We are often too intimidated to use the high setting on our stovetop for anything other than boiling water. And who knows — maybe next summer you won’t even bother dragging the barbecue back out again. Both help to make it more tender. To cook top sirloin steak in a pan, heat a small amount of oil over medium-high heat, then place the steak in the center of the pan. If you like them less or more done, you'll need to modify the cook times below accordingly. When you're cooking a petite sirloin steak inside, the simplest way is to marinate then broil. Once hot, set your steak in the skillet. Just the thought of a thick, juicy slab of perfectly cooked beef will make the mouths of enthusiastic carnivores water. Get the recipe. Thicker steaks and steaks that are marinated in water-based marinades will take longer to cook — about 14 to 18 minutes — than steaks that are thinner or marinated in an oil-based marinade, which will take about 8 to 12 minutes. Cons: The cooking process leaves little room for error in terms of timing, which can lead to a sense of panic in the kitchen. Pat your meat dry: Oil and water don’t like each other. https://www.thespruceeats.com/cook-the-perfect-restaurant-steak-336360 The classic method of pan-cooking a steak involves searing it for about two minutes per side in a hot pan, then sliding that pan into a hot oven to continue cooking. By Kristen Eppich Get your skillet hot over high heat and add some. This time we start the steak in the oven and then sear it afterward. You could use any cut of steak for these methods, but for our comparison, we used tender steaks (such as New York strip or rib eye) cut 1 to 1 1/2 inches thick. Pros: This method was easy to execute, quick (only 9 minutes combined cooking and resting time), and produced a steak that was cooked to medium to medium-rare perfection. When you're cooking a petite sirloin steak inside, the simplest way is to marinate then broil. Leave to rest on a board or warm plate for about 5 mins. Add the steak, press flat, and cook for 4 minutes without moving. These ridges give … Serve the steak whole or … Pros: This method produced a steak with even doneness and a soft texture. Pat the steaks dry with kitchen paper, and season with salt and pepper. A room temperature steak will turn out better because it requires less time over the heat, which in turn helps ensure it doesn't overcook. Add the steak, a knob of butter, some garlic and robust herbs, if you want. The 4-3-2 method is the simplest method and by far the quickest, while most closely replicating a chargrilled steak cooked on an outdoor grill. Sear for 2 minutes. Sometimes a good-quality steak and a light drizzle of green sauce works, too. Resting helps preserve the steak's juices so that they don't come gushing out when you cut into it. Get out your cast-iron skillet. Moreover, its lesser degree of browning means that it will lack the complex flavors that the Maillard reaction creates, and the meat tended to curl in the oven. This brings up the issue of properly browning or searing meat. Sirloin includes cuts of varying quality. Updated February 13, 2019. Add the steak to a sheet pan with a rack. Find out how to make the perfect one here. Remove the steaks from the fridge about 30 mins before you plan to cook, so they’re closer to room temperature. Place the bag in the water until the steak is up to your desired temperature and wait 45 minutes to 4 hours for it to get there. However, there are times when you just want steak without having to bundle up. Take your steak out of the fridge and let it sit on the counter for 30 minutes to an hour. Flip and sear for another 2 minutes, then transfer the entire skillet to the oven for 2 to 5 minutes. If you enjoy a chargrilled steak, this is the technique for you. This is that time. You need a HOT pan to properly sear meat. Sirloin steak is cooked stovetop and sliced, then served with browned mushrooms in a buttery balsamic sauce. https://www.ehow.com/how_8748534_cook-sirloin-steak-remains-tender.html Remove from the pan and rest for 2 minutes before serving. In order to correct this, it’s time for a little rethink. Originally published January 2015; Updated November 2019. With the reverse sear, there's no particular hurry, no panic (unlike in the previous method), making this technique a fairly foolproof one. © Copyright 2021 St. Joseph Communications. top sirloin steak) treat it as a premium tender cut and pan-fry. The high heat will help sear the outside of the steak and seal in the juices. In this method, we turn the tables on the previous method. 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