How To Cook Sirloin Steak

Sirloin steak is a popular cut known for its balance of tenderness and rich flavour. When cooked correctly, it becomes juicy, slightly charred on the outside, and soft inside. Whether you prefer it medium-rare, well done, or somewhere in between, sirloin steak cooks quickly and delivers a satisfying meal with minimal effort. The key is seasoning the steak well, using high heat to sear it, and letting it rest before slicing. With a few simple steps, you can prepare a restaurant-quality sirloin steak at home.

1. Prepare and Season the Steak
   Start by taking the steak out of the fridge about twenty minutes before cooking. Allowing it to reach room temperature helps it cook evenly. Pat the steak dry with paper towels to remove moisture; this helps create a good sear. Season both sides generously with salt and black pepper. You can add garlic powder, paprika, or a steak spice mix if you enjoy extra flavour, but simple seasoning also works beautifully. Brush the steak lightly with oil or leave it dry if your pan is well-oiled.
2. Heat the Pan Properly
   Use a heavy pan like a cast-iron skillet or stainless-steel pan. Heat it over medium-high heat until very hot. A properly heated pan is essential for getting that deep, caramelised crust. Add a small amount of oil with a high smoke point such as canola or sunflower oil. Once the oil shimmers, the pan is ready for the steak.
3. Sear the Steak on Both Sides
   Place the sirloin steak in the hot pan and avoid moving it for the first two to three minutes. This helps build a crust. Flip the steak once it releases easily and has a brown sear. Cook the other side for another two to three minutes. For medium-rare, this may be enough depending on the thickness. For medium or well done, cook for an additional minute or two per side. For added flavour, you can add a knob of butter, crushed garlic, and fresh thyme, then spoon the melted butter over the steak.
4. Check Doneness and Rest the Steak
   To check doneness, press the steak lightly with your finger or use a meat thermometer. Medium-rare is about 55°C, medium is around 60°C, and well done is 65°C or more. Once cooked to your liking, remove the steak from the pan and place it on a plate or board. Let it rest for five minutes. Resting allows the juices to settle, keeping the steak tender and moist when sliced.
5. Serve and Enjoy
   Slice the steak against the grain for maximum tenderness. Serve with mashed potatoes, chips, rice, roasted vegetables, salad, or creamy pepper sauce. Sirloin steak is quick to cook, flavourful, and versatile, making it perfect for both everyday meals and special occasions.

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