Published: 12-Jul-2012 (05:06); Viewed: 2264; Difficulty: 3 out of 10
Sirloin steak is a thick cut from a rear back part of the beef. Proper sirloin steak should have a deep-red colour, nice marbling, and about 1/4 - 1/3 inch of creamy-white fat on one side. For the best results, steak should be extra matured, dry aged and about an inch thick for pan frying, or 1 and a half inch for open-fire grilling. The best doneness for sirloin steak should be between rare and medium.
Extra matures dry aged sirloin steaks. 1 or 2 steaks per person, depending on size
Olive oil, 1 tsp per steak
Large rock salt in the mill
Black pepper in the mill
Fresh green thyme or rosemary
Leave coved meat until it will reach the room temperature, but not higher than 20 ° C. Grease meat with olive oil and sprinkle with freshly milled black pepper and salt.
Preheat heavy casting iron skillet with heavy lid. If you drop the olive oil into the skillet surface, it should start to smoke, in other words, the skillet should be very hot. Place few sprouts of thyme and the sirloin steaks on the top. Cover with lid. Fry for 1.5 minutes on one side.
Fry 1.5 minutes on other side. Repeat this two side roasting again. In total, the sirloin steak should be cooked about 3 minutes on each side.
After roasting, leave meat, covered with foil for 3-5 minutes to give a chance for meat to rest and redistribute temperature.
Serve meat as a whole steak, or slice it before serving.
tips and tricks
Will be ready to have plenty of smoke.
If the sirloin steak have very thick layer of fat, it is possible fry this fat first to grease the frying pan, like it was described in this recipe
The exact time of cooking is strongly depends on the cooker power.
Do not overload frying pan - cooking at low temperature will make this lovely meat very dry.