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.

Lean and well-flavoured, this moderately tender cut has no bones and very little fat, so needs to be cooked carefully and always rested to make sure it’s not chewy. Yes, and Here’s How. For best results choose a large steak to share, at least 5cm thick, and sear it in a very hot pan before finishing in the oven. To learn more about how we use the cookies, please see our cookies policy, This site requires JavaScript for certain features to work, but this Bring the steak to room temperature. Finely chop a shallot and a couple of cloves of garlic and soften them over a medium heat in the pan you used to sear the steak (tip out any excess fat but don’t wipe it). If you want medium-well done steaks, cook them for 5 more minutes. Buy a well-aged piece of meat and cook it medium or medium-rare rather than full-on rare which, can be a little chewy. You don’t need much salt – just a nice sprinkle of kosher salt over the entire surface. All tip submissions are carefully reviewed before being published, This article was co-authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness. Since the steaks are so thick, flipping them frequently will help them heat up faster. For best results choose a large steak to share, at least 5cm thick, and sear it in a very hot pan before finishing in the oven. A good rule of thumb is to let it rest for 5 minutes per inch of thickness (or, ten minutes per pound). Salting is the very best thing you can do for a large steak. It's important to find a good sirloin steak recipe first and foremost, but there's a wealth of handy hints and tips out there that will help you nail that perfect steak.

Cooked for a very short time with a very red, warm centre. And a slab it can be too, it's a cut that can be sliced as thickly as you like at the in-store meat counter. Add sliced onions, mushrooms and a tablespoon of red wine to the pan. Please help us continue to provide you with our trusted how-to guides and videos for free by whitelisting wikiHow on your ad blocker. Remove the steaks from the fridge and allow them to come to room temperature at least an hour before you begin, Place a heavy-based frying pan or griddle pan over a high heat and add a splash of vegetable or groundnut oil. If you are unable to use JavaScript Don’t worry – I promise it won’t get cold while it rests! You can alter the cooking time depending on the thickness and cut. While she spends most of her time writing these days, she still exercises her culinary muscles on the regular, taking any opportunity to turn local, seasonal ingredients into beautiful meals for her family. If you really can’t stand to see another ad again, then please consider supporting our work with a contribution to wikiHow. Buy a well-aged piece of meat and cook it medium or medium-rare rather than full-on rare which, can be a little chewy. Steak cuts can vary in taste and texture. The result: a deeply seared, flavorful crust that gives way to a juicy, slightly smoky interior. Turn the heat on medium/high, and coat the bottom of a frying pan with a pad of butter, a tablespoon of oil or a liberal amount of cooking spray. If you value flavour, go for rump. The traditional pairing for steak because the tannins complement the rich fattiness of the meat and help bring out the robust flavour. (Psst: Don’t forget to make one of these 34 amazing grilled side dishes while you’re grilling up that steak!). When it gets close to the desired cooking temperature (about 10 degrees away), flip it onto the hot side of the grill. In 2006 she began channeling her knowledge into health-related articles for print and online publications. The steak’s temperature will continue to rise the additional 5 degrees as it rests. We recommend the following cooking times for a 2cm thick piece of steak. Dark beers Each individual has a different taste pallet, thus a perfect steak for one may not be so perfect for another. Then there's the question of seasoning. Another classic pairing its rich, caramel notes sit beautifully with steak’s strong, beefy flavour. Her work has appeared in "Metroparent Magazine," "Anew Heart Healthcare Magazine" and community newspapers. Serve the steak whole or carved into slices, and season with sea salt and black pepper. Thick steaks are great for serving a small crowd, but they can be a challenge to cook.