by email at A steak with a red, warm centre and lots of juices. If cooking with oil, drop a spec of water into the pan.
Sirloin doesn't just have to stick to its usual steakhouse accompaniments, though. Pat the steak dry with a paper towel and sprinkle both sides generously with flaky sea salt, When the pan is very hot, with the oil almost at smoking point, add the steak and cook for 3 minutes on each side, If there is a thick layer of fat on the outside, hold the steak with tongs, fat-side down, so it can brown for a minute or so, Transfer the steak to a roasting tin and put it into the oven for 10–15 minutes, Remove the steak from the oven, season with pepper and rest on a warm plate, covered loosely with foil, for a further 10 minutes, Slice and serve with your choice of accompaniments, Flash-fried rump steak with sauce gribiche and spring greens, Beef tartare, potted beef with dripping and sourdough toast, Sous vide beef rump with blue cheese, broccoli and smoked pommes anna, 1 rump steak, 500g or more, measuring 5cm in thickness, Join our Great British Chefs Cookbook Club. wikiHow's Content Management Team carefully monitors the work from our editorial staff to ensure that each article is backed by trusted research and meets our high quality standards. Solving this problem is easy: it’s all about time and temperature. If you can bear to share, this bone-in rib eye is a real treat. You are free to manage this via your browser setting at any time. Of course you can finish cooking your rump steak in the pan – give a 5cm piece of meat five minutes on each side for medium rare – but you’ll get a more even and tender result by using the oven. Place the seasoned steak in the pan and allow to cook for a few minutes. If you cook a steak straight from the fridge, the inside will be cold and take much longer to cook, and it'll likely still be raw by the time the outside of your steak is done. These tips will turn you into a pro in no time! Really, it’s so good it just melts in your mouth. Rub the steak with desired seasonings. Did you know? Season and serve, Blackened sirloin steak with salted caramel onions and parsley salad, Beef sirloin with white asparagus, Solomon’s seal, craft ale, Roast sirloin of beef with mushrooms, brandy and roasted potatoes, Sous vide barbecue beef sirloin, grilled onions and caramelised onion broth, Longhorn beef sirloin, pickled walnut salsa verde and tropea onions, Roasted sirloin of beef with a bone marrow sauce, salsify, mushrooms and red wine shallots, 2 sirloin steaks, measuring 3cm in thickness, Join our Great British Chefs Cookbook Club.
wikiHow's. After years of working in professional kitchens, Lindsay traded her knives in for the pen. If you want to salt the steaks several hours before grilling them, refrigerate the uncovered salted steaks until you're ready to cook them. Place a heavy-based frying pan or griddle pan over a high heat and add a good dash of oil. References MOB Kitchen veggie recipes | Waitrose & Partners, The Waitrose & Partners farm, Leckford Estate. If you’re running short on time 30 minutes will work…but when it seasons longer, the salt can work its way deep into the meat. Resting is the final, crucial step for perfection. Professional chefs cook so many steaks in their career that they know the level of doneness just by touching the meat. // Leaf Group Lifestyle, How to Cook Boneless Top Chuck Steak in the Broiler, Slow Cooking an Eye of the Round Steak & Potatoes. Remove the steak from the pan and place it on a plate to rest. Flip the steaks frequently as they cook and then put them directly over the heat to finish charring. If the steak does become shocked, the fibers of the meat will tighten up and make the steak tough. As the name suggests, it’s a cut that comes from the backside of a cow, an area which works hard. Which is plenty of time to set the table, open a bottle and make a quick pan sauce. A steak with a red, warm centre and lots of juices.