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How To Cook Sirloin Steak In The Oven Without Broiling
Published on: 16 July 2014
lAST UPDATED ON : 23 nOV 2017 BY ARTEM
This time I am going to show you how to cook sirloin steak in the oven without actually broiling it there.
This article is a part of the massive sirloin steak cooking guidelines, where I describe different ways of cooking this cut to perfection.
So, let’s cook sirloin in the oven, shall we?!
2 Caveats of Cooking Sirloin Steak In The Oven
Unlike with bbqing sirloin steak, there are only two general ways of preparing it in oven.
First is when your steak never leaves the oven – from the very start to the very finish it’s inside.
Second is when you are using skillet to sear the steak, so the browning looks nice. I call this method – cooking sirloin in oven and finishing it on stove. This article only covers the first method.
Would you like to enjoy a perfectly cooked steak? Yes?
Then it’s important you know two vital points:
- The less time meat spends in oven, the better.
- The slower you cook the better.
I know, these two contradict each other from the first glance, but they really don’t:
First point refers to overcooking, which is so common.
Dry, flavorless meat (the result of overcooking) sucks – you know that without me – this is why it’s vital to cook sirloin to the state of perfection. No more, no less.
Second point refers to the temperature regime.
I am a huge fan of low temperature oven cooking and this is why I am going to use this method right now. You can check it out when cooking sirloin in cast iron skillet.
Let’s finally cook!
Part 1: Ingredients & Tools
To cook a delicious round steak we need the following ingredients:
- Thick (1-2inch) sirloin steak
- Flaked or Kosher salt
- Tin foil
- Oven grill rack
- Oven drip tray
Part 2: How To Cook Sirloin Steak In Oven Without Broiling
This thing always stays the same – take your steak out from the fridge at least 40 minutes before cooking, so it warms up to the room temperature. This step along will have a dramatic impact on its juiciness and tenderness.
Season With Salt
We’ll add pepper later because there is a good chance it will burn at high heat. Use flaked/Kosher salt liberally, since it has a lower density than table salt and will actually penetrate inside sirloin steak during the cooking process.
Heat Up the Oven
First we’ll heat up the oven to 120C/250F (with the fan on; no fan – 140C/285F). This is what low heat cooking is all about. You might not even feel any heat, when you open the oven door, but, trust me, it’s there! We use this low temperature to slowly bring up the steak to the level of doneness we are looking for. I am a rare/medium-rare fan, so it won’t take long.
Place the Steak Inside
Cover dripping tray with tin foil, so it will be easier to wash it (not wash it at all ). Put the seasoned steak on the grill rack and insert it in the oven. Place the dripping tray right below it and close the oven.
Set the Timer
For 25 minutes. Check the temperature inside the steak using an instant read meat thermometer to avoid the guesswork. Honestly. All the chefs, including Heston Blumenthal and Gordon Ramsay, use thermometers to check meat doneness. If they do and you don’t – who are you? Just for this time though I have rough steak cooking times guidelines. Use them this time, but get thermometer for the future!
Take the Steak Out
As soon as it gets to the temperature you are looking for minus 3C, take the steak out from the oven. For medium-rare lovers, it will be 57C/135F minus 3C equals 54C/129F. We will need this buffer in the next stage.
Heat Up the Oven
Have you noticed that our sirloin steak after its time in the oven didn’t develop any browning? We are now going to fix it. Heat up the oven to the maximum temperature and also deploy oven fan if you have it. Rest the steak at the same time (it needs to cool down slightly, so wait for about 10 minutes). Ready? Put the steak back on the rack above the dripping tray and set the timer for another 10 minutes. You should see how sirloin starts developing browning at high temperature.
Take the Steak Out
After 10 minutes, take the steak out. It should have a much better appearance – that’s what high temperature is for. Rest the steak once again, covering it with a few layers of tin foil to allow residual heat from the surface penetrate inside and give us those few degrees we left out earlier.
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