This time I am going to guide you, step by step, and explain how to cook top sirloin steak on stove so it’s juicy and tender! This article is a part of my sirloin steak series, where I describe other ways to cook this juicy cut.
Top sirloin comes right from the upper middle of the cow and…it’s pretty delicious and flavorful to begin with. Having said that, many people still mess it up (I bet you know one or two).
So, why don’t we jump right into it?
You will need:
- 8 oz top sirloin
- knob of unsalted organic grass-fed butter
- flaked or Kosher salt
- heavy skillet (forged aluminium is very good)
- pair of tongs (for flipping)
Got it? Let’s prepare top sirloin in skillet!
How To Cook Top Sirloin Steak On Stove Top In 9 Steps
1. Get the right skillet. I know, I did mention the skillet right above, but in order for you to succeed, I need to mention the following: make sure you have the right size skillet!
It must be big and thick enough in order to accumulate heat, required for searing meat.
Also make sure that the bottom is FLAT. If it’s bumpy or concave, the heat from the stove top will not be able to efficiently spread along, making any steak a mess. Good choice is then to cook sirloin steak on cast iron skillet, but it is not a must.
Got the skillet fixed? Great – continue on!
2. Room temperature. A typical guideline stands at around 20 mins… And that’s not enough. For me 40 minutes is a minimum. Larger cuts and roasts would require up to 2 hours or even more!
The room temperature thing helps for two reasons.
First, the skillet doesn’t cool down quickly, when you put steak inside, so you can actually sear it to develop that Maillard reaction (browning).
Second, it takes less time to prepare and it’s not cold on the inside, when you start eating it (especially true for blue – medium-rare levels of doneness).
3. Add some cooking oil and heat up the skillet. Many people don’t add oil, because top sirloin steak is quite fatty to begin with. Browning develops nicely without it, but if you watch your calories, avoid adding extra fat – there isn’t that much use in it (unless you are making a sauce afterwards).
Even though fat is not part of Maillard reaction, it really helps to get the surface browning right, so I encourage you to add a tablespoon of coconut oil (one of the best choices, when it comes to high-heat cooking).
Alternatives would include olive oil (not extra virgin) and butter (more on it later).
So, once you added some sort of cooking fat, start heating up the skillet (the sequence is important) to medium-high heat – until it only starts smoking.
If you avoided using fat, simply heat up the pan until it eventually starts smoking a bit (even clean skillets do).
4. Pat dry and season steak with salt. Paper towels are great for pat drying. Please avoid toilet paper, since it totally loves sticking to meat’s surface (I tried)… And why pat dry?
Excessive moisture from the surface gets absorbed- it helps to get much better browning much quicker, keeping steak tender at the same time.
When it comes to salting, stay liberal, but only use Kosher or flaked salt!!! Pounding a whole lot of table salt on beef is no good, since it will deteriorate the surface without penetrating any deeper.
You may also choose to add pepper, but I’d leave it till it’s all ready. There is a rumor that pepper burns at high heat…just so that you know. 🙂
5. Wait till the skillet starts smoking. Then count till 20 and put your steak inside. Sizzling sound should follow right after – that’s boiling water quickly evaporating.
Now we need to understand the following. And that’s the key idea:
Slightly under medium-rare level of doneness is the way to go, if you are chasing the most tender, rich, juicy, seductive and minion steak in the world.
A bit too rare – it’s chewy. A bit overcooked – it’s flavorless. You get it. 😉
There is a number of ways to check the doneness level.
6. Flip the steak. There are two ways of doing it.
First, Heston Blumenthal’s fast-flipping technique, when you would turn the steak every 30-40 seconds. It speeds up cooking, making it more even as well.
Second, the “flip once” technique by Gordon Ramsay. Simple as it is – sear for ~3 minutes on one side, flip and repeat for the second side.
I do something in between – cook each side for ~90 seconds. So I get a total of 4 flips in total (for rare – medium-rare state).
7. Add the butter. It really makes a huge difference for top sirloin steak, just like any other cut.
So, if you are up for this, when you are half-way through the cooking process, slightly reduce the stove top temperature and add a beautiful spoonful of butter.
Then tilt the skillet slightly and baste your steak with the drippings-butter mixture. It will further help with browning and the flavor…mmm…seriously worth an extra gym session, if you are calorie-conscious! 😉
By the way, you can also add things like rosemary and crushed garlic at this stage as well.
8. Rest the steak. Once time runs out and you feel it’s nearly ready, transfer the steak on the plate, cover it with tin foil and let it rest for 3-5 minutes.
Resting helps to “calm down” the steak, so it won’t burst with juices, when you cut it. It’s a great way to preserve all that flavor we developed the hard way…
Tin foil stops the surface from cooling down too quickly, but, if you don’t have it, use the oven instead – simply preheat it to 50C / 120F and leave it inside with the plate. It’s an awesome way to keep the steak warm, if you need to prepare a side or a sauce.
You can also prepare sirloin steak in oven without broiling.
9. Remember that pan drippings are an awesome base for a sauce (especially if you added that knob of butter). Add minced scallions and mushrooms to get a real quick, easy and reallytasty sauce.
Or use drippings as a salad dressing, mixing them with lime/lemon juice.
Explore and enjoy!
Learned the method? Then try these healthy sirloin steak recipes!
I hope this guide on how to cook top sirloin steak on stove helped you out.
Have a question? Leave a comment!