How To Cook Top Sirloin Steak On Stove So It’s Tasty, Juicy and Tender

Last Updated on by SteakEat

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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! 😉

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Contents:

 

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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.

 

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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.

 

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DON’T FORGET

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.

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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.

 

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DON’T FORGET:

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.

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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.

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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! 🙂

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How To Cook Top Sirloin Steak On Stove So It’s Tasty, Juicy and Tender

Last Updated on by SteakEat

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?

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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).

Looking for gorgeous grill marks? See how to grill sirloin steak to perfection or bbq sirloin on charcoal/gas.

 

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!

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I hope this guide on how to cook top sirloin steak on stove helped you out.

Have a question? Leave a comment!