Hello everybody, it’s me, Dave, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, sirloin steak. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
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Sirloin Steak is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It is simple, it is quick, it tastes delicious. Sirloin Steak is something that I have loved my whole life. They’re nice and they look fantastic.
To begin with this recipe, we must prepare a few ingredients. You can cook sirloin steak using 3 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Sirloin Steak:
- Get beef top sirloin steak
- Prepare As needed, seasoned meat tenderizer and pepper
- Make ready As needed, a little olive oil and a dap of butter
Looking for dinners the whole family will enjoy? These inspired (yet inexpensive) recipes easily make the cut.. Hearty sirloin steak is a great choice for steak frites. Try topping your steak with sauce béarnaise, a creamy mushroom sauce, garlic butter, or a quick pan sauce, all of which double as excellent dips for the french fries!; To make a quick pan sauce while your steak is resting, deglaze the pan with equal amounts of beef stock and red wine, scraping up all the brown bits (frond).
Instructions to make Sirloin Steak:
- Before I cook my steak, I beat the crap out of it with a meat tenderizing tool. I highly recommend getting one of these if you don’t have one.
- When it’s time to cook your steak, heat a large cast iron skillet on med/high heat. Add the oil and butter and allow to melt. Lay the steak in the skillet and set the bacon press or another skillet on top of the steak.
- Cook for a good 5 to 6 minutes without moving it. Flip the steak and repeat with the press or the weight.
- After another 5 or 6 minutes take the skillet off the heat. Take off the weight and transfer to a platter. Allow to sit for several minutes to rest. We like ours medium rare. If you’ve never tried it, have some raw horseradish with that steak. It’s a match made in heaven.
The top sirloin is the more tender cut, and is typically labeled as "top sirloin" on the packaging. Bottom sirloin is less tender, and is typically just referred to as "sirloin" or "sirloin steak". Both types of sirloin are quite tender and flavorful, and benefit from a short cooking time. I rubbed them with meat tenderizer and cracked black pepper and let them rest on the counter for about an hour. Transfer the pan to the preheated oven.
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