Simple and delicious: no need to go out when you can sear like a boss and enjoy a sirloin steak at home.
Sometimes simple is best. A good steak, potatoes, salad, and a glass of wine can be the perfect way to celebrate or even just to end a hectic day. Especially for the latter, where better to enjoy it than in your own home, without the rush and expense of restaurant dining?
Some home cooks may be intimidated by cooking a steak at home, but there’s no need – this simple method of searing what is normally an accessible, inexpensive cut of steak is the perfect gateway to mastering steak. Searing meat is when you brown meat for a few minutes on each side in a very hot skillet. Not rocket science. Life skills!
For most home cooks, steak means an outdoor grill. However, if you don’t have a grill, live in an apartment, or it’s not the time of year to grill, there’s no reason to give up steak! Searing on your stove is a fast and easy way to cook a steak indoors, any time of year.
Once you get the hang of cooking a steak like this, you may never go back. What I love about this recipe is that it can be a simple dinner for you and your family in front of the tv, or the star of an elegant meal for a celebration or company. A well-cooked steak is truly versatile and does not need much.
The simplicity of this recipe yields a tasty, juicy steak and you can customize the level of doneness just like on the outdoor grill. If you like your steak well done but your partner likes their pink, no problem!
Just like Baked Bree’s Easy Weeknight Barbequed Chicken, which is also a meat recipe brought indoors from the typical outdoor grill, this Sirloin Steak recipe needs no fancy equipment or grill.
What is a Sirloin Cut of Steak?
Sirloin cuts come from near the rear of the animal. Sandwiched in between the short loin and the round (the very rear) and above the flank, most sirloin cuts are very lean. You may see both “Top sirloin” and “Sirloin” packages of steaks at your grocery; for this recipe, the less lean “Sirloin” works great.
Top Tips For a Perfect Sirloin Steak
- Do put your garlic butter, once mixed together, back in the fridge while you prep and cook the steak. You start with softened (not melted) butter, mix in the yummy add-ins, and then refrigerate again. You want the cold garlic butter to hit the sizzling steak .
- Don’t skimp on the 30 minutes called for in Step 2. The salt soaking into the meat helps to tenderize it. One of the most important pre-cooking steps!
- With such a hot skillet, you want to make sure you have your stove vent fan or a ceiling fan running – even an open window might be helpful just during the cooking time. There’s going to be some steam and smoke, and nobody likes a smoke detector alarm going off unnecessarily.
- That being said, you really need to stay close while the skillet is heating and during cooking. It’s not a long process and safety first when using high heat.
- If doubling this recipe, just sear two steaks at a time. Crowding your skillet just steams the steaks instead of searing them. If doubling, carefully wipe out the skillet after the first batch and add new oil for your second batch.
Why is my steak dry and tough?
With sirloin being such a lean cut, it turns tough if overcooked. Really watch the time in the skillet – take it out a little before you think it’s done and allow it to rest. The resting is part of the cooking process.
Serving Suggestions
Again, simplicity is best here! Roast some potatoes, throw together a salad and you’re good to go. If you’re not a potato person, steamed broccoli or even a chilled pasta salad would work. If you have any leftovers, slice up the pieces and top your lunch salad with it or make a quick stir fry with rice and veggies.
How to Store
Freezing and making ahead are not recommended for this kind of recipe. Leftovers can be stored in the refrigerator for up to 2-3 days and eaten cold or reheated (usually in a broiler or quick re-heat in a skillet, as a microwave will make steak chewy).
How to Cook Sirloin Steak
Ingredients
Sirloin Steaks
- 2 sirloin steaks
- 1 tbsp extra virgin olive oil
- Pinch of salt and black pepper
Garlic Butter
- 1/4 cup unsalted butter softened
- 2 cloves garlic minced
- 1 tbsp parsley chopped
- Pinch of sea salt
- Zest of 1/2 lemon
Instructions
- In a small bowl combine the softened butter with the minced garlic, chopped parsley, lemon zest, and season with a pinch of sea salt. Roll the garlic butter with parchment paper into a log and keep in the fridge until set.
- Bring the steaks to room temperature for at least 30 minutes before cooking and season with a pinch of salt and black pepper. Heat a skillet to high heat then add the olive oil.
- Place the steaks in the hot skillet and sear for 3-4 minutes on each side, depending on the thickness and preferred doneness.
- Remove the skillet from the heat and add the garlic butter. Spoon the melted garlic butter over the steaks until well-covered.
- Place the Steaks on a cutting board and let rest for 5-10 minutes before slicing. Serve with extra garlic butter on the side and enjoy with your favorite sides!
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