- Sirloin steak – cooking tips!
No marinade, keep them out of the fridge and season heavily a few minutes before you cook them
to your liking.rare. Anything else is a waste of good cow!
If it needs a sauce or marinade it’s shit steak.
This is true, however. Also, rather interesting to see that the word shit is apparently not on the swear filter. That’s a bit shit if anyone’s ever had a warning for using shit in the past. It might make them feel shit about it. 😉Posted 7 years agotheotherjonvSubscriber
cook it Heston style. It really works……Posted 7 years agocurtisthecatSubscriber
As above, season with lots of salt and pepper a room temperature steak. Get griddle/fry pan red hot(and I mean RED HOT!) With a pair of tongs, sear the fat side for a few minutes to get some colour then place the steaks face down on the griddle for about 2 minutes per side(depending on thickness/level of doneness) Flip and repeat. When done take off and rest(the steaks, not you :D) while you finish cooking your chips etc. Nom nomPosted 7 years agosmiffyMember
Only turn once, cook the fat first then the presentation side, then turn.
pan very hot and dry, steak oiled.
rest on a warm plate for the same amount of time as cooking.
learn the done-ness test; place your first finger gently against the tip of your thumb and press the pad at the bottom of your thumb – that’s rare. repeat with the other fingers and feel it going up the scale.
Don’t be told how to HAVE your steak; but considered opinion does SUGGEST the best for flavour. for sir loin I like the contrasts of char outside through to rare within.Posted 7 years agohugorMember
I’m a firm believer in one flip.Posted 7 years ago
You’ve just got to be confident, get the timing right, and commit. Flip too early and you risk multiple flips resulting in a dried out old leather boot piece of meat.
Definitely no salting until after its cooked or you’ll draw the moisture out of the steak again resulting in leather boot syndrome.meftyMember
Robinson’s are good but he is very expensive these days, I remember when he was no more expensive than the other local butchers and he still uses the same wholesaler as some of them.
Raymond Blanc’s mums recipe is the simplest and is essentially what most are trying to do, plus deglazing to create a jus.Posted 7 years agofatsimon mk2Member
steak out of fridge bring up to room temp lightly oil(extra virgin olive oil) salt and pepper bring good quality griddle pan up to VERY high temp cook steak to prefered state turn once only allow to rest serve with good chips and salad(rocket) 😀
p.s. good red wine is a plus point 😀 8)Posted 7 years agorkk01Member
Yep, hot griddle… Sear fat side first then a minute or two per side.
Not normally a man to advocate steak + sauce / marinade, but some of my best efforts have sat in a bowl of teriyaki for an hour or two.
Only thing to beat the hot, hot griddle is a proper charcoal BBQ. Not briquettes or , heaven forbid, gas. Something about steak, lightly teased by glowing orange charcoal embers….Posted 7 years agomolgripsSubscriber
chuck them in the frying pan for 2 minutes kinda guy
That’s the best way!
Really smoking hot pan, then a few minutes each side. Extreme heat is the key – the crispy black bits on the outside are just amazing, and if it’s hot enough you can get this with the inside still soft and juicy… mmm..
A lid for the pan helps though otherwise you smoke out your house.Posted 7 years agoDougDMember
preheat the oven to about 180, get a dry frying pan really hot, oil the room temp steaks with an oil with a high smoke point – e.g. groundnut oil, don’t use extra virgin olive oil, season with a bit of salt and pepper just before putting in the pan, sear it on one side then flip, chuck in a bit of butter then put straight in the oven for a couple of minutes. done.Posted 7 years agocolournoiseSubscriber
Agree with many posts here already.
EDIT – I like my steak rare or even blue – if you want to (subjectively) ruin yours by cooking for longer use a less hot pan or finish in the oven as mentioned below.
Bring steak up to room temperature before cooking.
I personally trim off any ‘edge’ fat before cooking.
Searing hot pan (I use a cast iron skillet rather than a griddle pan).
Oil (with a flavourless oil), salt and pepper on steak just before cooking.
Into the pan for 2 or 3 minutes depending on thickness of steak (nothing worse than a steak that is cold in the middle).
Flip once and cook for slightly less time on the other side.
Rest for at least as long as you cooked it for.
Lightly season again and serve with wedges, salad and fried mushrooms.
If you’re not making a sauce, pour any resting juices over the steak once served.
Only thing I take issue with is the choice of Sirloin. Rib-eye every time for me.
slainte 😀 robPosted 7 years ago
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