Last Updated on by SteakEat
Here we explain how to cook top sirloin steak on stove using pan or skillet, so it remains juicy, tender and delicious.
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Below you will find the FREE version of The SteakEat Method.
You can also get the complete “The SteakEat Method” guide for Stove Top (over 40 pages of detailed explanations and images) for less than what a steak would cost you in a steakhouse! 😉
- Part 1: Necessary Tools & Ingredients
- Part 2: Cooking Top Sirloin on Stove – 8 Steps
- Part 3: Tips on Getting the Best Sirloin & the Right Tools
- Part 4: Cooking Tips & Recipes
Part 1: Necessary Tools & Ingredients
Before we can start cooking, we need these ingredients:
- 200g / 7oz sirloin steak (ideally 1-inch thick, organic grass-fed and matured)
- 1 tbsp ghee/coconut oil
- Pack of kosher/flaked salt
- Freshly ground pepper
Plus the following tools:
- Thick-walled heavy skillet (forged aluminum is great for its non-stickiness)
- Tongs for flipping the steak
- Instant meat thermometer
- Paper towel
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Part 2: Cooking Top Sirloin on Stove – 8 Steps
Step 1: Return Your Sirloin Back To Room Temperature
We begin by prepping your cut’s ideal temperature for cooking.
You don’t want a cool or cold piece of meat to suddenly offset the balanced temp in your skillet right when you start cooking.
This is one reason why we begin by letting your sirloin achieve room temperature.
I recommend 40 minutes for a 7-oz. steak. Some might say 20 minutes is fine, but I always recommend doubling that for maximum effect. This also helps cut down on actual cooking time.
It’s also advisable when cooking rare or medium-rare sirloins, as it helps reduce the risk of a cool center.
Step 2: Proper Browning
Prior to cooking you’ll want to pat down each side of your sirloin to pull moisture away from the surface of the meat.
This helps with the browning effect to offer a fantastic presentation. Stick with paper towels as thin napkins can cause a hassle.
Step 3: Proper Heat on the Skillet
Heat up your skillet with full power on the stove, adding to its surface a tablespoon of either the ghee or coconut oil.
Once you see white smoke emitting, you’ll know you’ve reached the right temp. Another 10 seconds at this level and you’ll be good to go.
Remember that with some stoves, like electric ranges, this stage may take up to 10 minutes. Hang it there though, this is not a step to skip.
So far so good? 🙂
The complete “The SteakEat Method” guide for Stove Top also contains 7+ HQ photos that help you cook the perfect steak.
Check it out! 😉
Step 4: Season with Salt
While your surface is heating, you’ll want about 2 pinches of the kosher salt; each three-finger pinches utilize your thumb, middle finger and forefinger.
That’s two pinches for each side of your sirloin. That’s a good amount for a 7-oz. or 200-g. cut, but of course it can be adjusted for your taste.
Remember that the kosher salt is less powerful per volume and will help avoid overpowering the steak. We’ll return to pepper once cooking is nearly complete.
Step 5: Time to Sizzle That Sirloin
So your skillet is heated and white smoke is emitting for at least 10 seconds. Now it’s time to gently place your sirloin steak in the center of the pan.
You’ll instantly hear the sizzle as the moisture is quickly boiled away.
These instructions are for cooking a medium-rare sirloin, which is a proper level of doneness for that rich, juicy, tender steak you desire.
We don’t want to undercook, as that will provide improper texture and taste, while too much time can leave you with a chewy cut.
Your instant-read thermometer should be used to insure the correct level.
Step 6: When to Flip?
I always recommend 3 minutes of solid searing per side for a total of 6 minutes.
Again this is for a medium-rare level of doneness, and the timing is based on average stovetops. \The exact amount of time can be affected by which type of stove you use and the level of heat it can generate.
A pro will tell you to only flip that sirloin once. Use a kitchen timer if needed to be more precise on cooking times.
The time to bust out the meat thermometer is just before the 3 minutes for the second side is complete, roughly 30 seconds before to be exact.
Look for a range of 55-57C / 130-135F, perfect for medium-rare.
If necessary, top off each side with 30-60 seconds until desired level of doneness is reached.
Step 7: Catch Your Breath
The pros always let their sirloins rest for a bit under aluminum foil so flavors can soak up even more.
Once you’ve plated the cut, it’s time to go ahead and pepper both sides before covering it with foil for two minutes.
This calming stage allows for juicier results and greater flavor, and allows you to avoid the popping effect when first cut into.
Step 8: The Perfect Cut
When you do slice into your masterpiece, be sure to cut against the grain of the muscle fibers. This will reduce the escape of juices.
Add a classy garnish and you’re ready to dig in.
We hope you liked the FREE guide!
There are also 3 Secret Tips for best steak cooking that you can only find in the complete “The SteakEat Method” guide for Stove.
P.S. This is for best results only! 🙂