How To Cook A Sirloin Steak Perfectly Recipes

SIRLOIN STEAK

Steps:

• Preheat oven on broiler setting. Make foil 'snake' out of aluminum foil to use to keep oven door slightly ajar so that broiler won't turn off if it gets too hot. Brush steak with oil and salt and pepper, to taste. Place a piece of foil on the bottom rack as a drip pan. Place another rack in the position above this and put the steak directly on this rack. Cook steak in this position for 5 minutes. Flip steak and cook for another 5 minutes. Move rack with steak to top position in oven, moving rack with foil and drippings just underneath, and cook for 3 minutes. Flip 1 last time and cook for another 3 minutes. Transfer steak to wire rack and rest for 3 to 5 minutes. The above times are for medium doneness. Adjust cooking times up or down as desired.

ELECTION NIGHT SIRLOIN STEAK

Steps:

• Coat the steak with 1 tablespoon of the salt and set on a rack inside a rimmed pan and leave at room temperature for 30 minutes. The steak should come up to somewhere between 45 and 50°F. Tear off an 18-inch long piece of heavy-duty aluminum foil and have it standing by near the cooktop
• When about 5 minutes of the salting time remains, place a 12-inch cast iron skillet over the highest heat you've got for a full 5 minutes. You will want to crank up your ventilation hood to high and open a window; there's gonna be smoke.
• Evenly sprinkle the remaining tablespoon of salt across the bottom of the hot skillet. Lightly coat both sides of the steak with the oil. Place right in the middle of the pan and don't touch it for 2 minutes. Flip and rotate 90 degrees so that the steak hits fresh pan (and fresh salt) and cook another 2 minutes, uninterrupted.
• Turn the steak up on one long edge and cook for 30 seconds, then turn and cook along the opposite edge for another 30. If you're checking, its internal temperature should be between 70° and 72°F. Transfer to the foil and wrap tightly for 3 minutes. During this time leave the skillet on the heat. (Did I mention there would be smoke?)
• After 3 minutes, unwrap the steak and place it back in the pan for 3 minutes, then flip and cook for another 3. Flip and cook another 2, then flip and cook a final 2 minutes. At this point, the internal temperature should be 120°F. (If you prefer your steak more on the rare side, decrease the final cook times to 2 minutes, 2 minutes, then 1 and 1. Its internal temperature should be between 105 and 110°F.)
• Return the steak to the foil and wrap tightly to rest for 5 minutes. Then unwrap and slice thin on the bias. Serve with any accumulated juices.

PERFECTLY GRILLED STEAK

Steps:

• About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
• Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
• Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.

REVERSE-SEARED STEAK

Steps:

• If using wood chips, soak in water for 30 minutes. Set up your grill for indirect grilling and heat to 250 degrees. Clean and oil the grill grate.
• Remove the tri-tip from the refrigerator. Generously season it with salt, pepper and granulated onion or garlic (or both) on all sides.
• Place the tri-tip, fat side up, on the grill grate away from the heat. Insert a remote thermometer probe, if using, deep into the center of the meat. If you soaked wood chips, drain them. If using a charcoal grill, add the wood chunk(s) or chips to the coals. If using a gas grill, place the wood chunks under the grate over one of the burners, or place the chips in your grill's smoker box. Close the lid. Indirect grill the tri-tip to obtain an internal temperature of 110 degrees, which will take 30 minutes or so. Transfer the tri-tip to a platter and let it rest for at least 10 minutes, or as long as 1 hour.
• Just before serving, heat your grill to high. On a charcoal grill, rake the coals into a mound in the center of the grill, adding fresh coals as needed. Let the new coals burn until glowing red. On a gas grill, simply set the burners on high.
• Return the tri-tip to the grate directly over the heat, fat side up, and reinsert the thermometer probe, if using. Direct grill until the top and bottom are sizzling, crusty and dark, and the internal temperature is 125 degrees for rare or 135 degrees for medium-rare, 3 to 6 minutes per side, turning with tongs.
• Transfer the tri-tip to a cutting board and thinly slice across the grain. (You do not need to rest the meat a second time.) Take time to notice the even color and doneness of the meat and to appreciate the intoxicating aroma of the wood smoke. Serve at once, while the steak is still hot.

SIMPLE SIRLOIN STEAK

Steps:

• Remove the steaks from the fridge about 30 mins before you plan to cook, so they're closer to room temperature. Pat the steaks dry with kitchen paper, and season with salt and pepper. Take a heavy-based frying pan that will comfortably fit both steaks, add the oil and heat over a high flame.
• When the oil is shimmering, turn the heat down to medium-high and add the butter. Once it's sizzling, carefully lay the steaks in the pan, tucking the garlic and herbs in at the sides.
• With a pair of tongs, sear and turn the steaks every 30 secs to 1 min so they get a nice brown crust. As a rough guide, each steak will take 3 mins in total for rare, 4-5 mins in total for medium and 7-8 mins for well done. If you have a digital cooking thermometer, the middle of the steak should be 50C for rare, 60C for medium and 70C for well done.