How would you cook a nice restaurant cut of top sirloin steak?!
What temp, how long, etc...
Would you top it w/butter? I know some steakhouses do this...
thanx!
I have 2 really nice cuts to cook for my hubby and I'm clueless when it comes to makin' a good steak.
Answers: Medium well in the broiler or the oven.
What temp, how long, etc...
Would you top it w/butter? I know some steakhouses do this...
thanx!
I have 2 really nice cuts to cook for my hubby and I'm clueless when it comes to makin' a good steak.
I would give my right arm to even buy a sirloin streak as its impossible here in Bulgaria. I do know how to cook streak. rump or rib eye or t-bone are better steaks but sirloin is nice also. I know this may sound odd but hit it with a clean wooden hammer if you have one or use an ordinary hammer with the steak covered with a clean cloth.Put some butter and a little garlick, if you like it , in a frying pan and cook it on a slow to medium heat until its cooked and tender depending how you both like it ,rare, medium, or well cooked. Serve with some fresh asparagus and new potatoes and then invite me to dinner. ,
I marinade mine in chipotle garlic marinade for a minimum of 30 min then grill or put it in an oven bag like the ones you use for turkey make 2-3 slits on top and bake for 30 min at 350* then seer on stove top in pan on high for 1 min on each side.
If you check on foodnetwork.com, Alton Brown's show Good Eats described how to make the perfect steak.
First, season both sides of the steak with kosher salt. Then, heat a pan (preferably a seasoned iron skillet) and sear the steak on both sides. (If you don't have a seasoned skillet, just use a very little bit of high smoke-point oil like peanut or safflower to grease the skillet so your meat won't stick). Leave in the pan WITHOUT MOVING THE STEAK for about 5 minutes on each side to develop the nice brown crust.
Then, put the pan in the oven (make sure you use a skillet that can withstand oven temperatures) and bake at 350 - 400 degrees until the steak is as done as you like (preferably about a medium rare to medium is the best for steak). A good cookbook or the above website should list the inner temperature that various donenesses require - use a good instant read thermometer to check the steak.
Finally, make sure you take the steak out when it is 5 degrees BELOW the target temperature. You will need to let the steak rest for about 15 minutes or so to reabsorb the juices and the steak will finish cooking from the residual heat during this time.
To serve - season with freshly ground black pepper. If you wish, you can also put a pat of herbed butter on top of the steak and let it melt onto the meat - again, a good cookbook or foodnetwork.com will have good recipes for herbed butter.
Given that you haven't made steaks before, I would suggest that you practice the above method with a lesser cut of steak or even a thick ground beef patty (you can often buy the 1/2 pound patties at a good butcher counter) to work out the kinks. Then, when you're ready, you can make your good steaks and know that they'll come out well.
Medium Well and well are great -- if you want to ruin a good cut of steak like a top sirloin. A good steak does not need to be topped with butter... and it adds a double whammy on cholesterol anyway.
When you're using the broiler, you're not using the oven... the broiler puts the flame/heating element over the meat, not under it like the oven does. So ... no temp. Use broiler setting.
Set the broiler pan down to the lowest position. Season the steak lightly with fresh ground pepper, some fresh minced garlic and a sea or coarse kosher salt and put under the broiler for about 6 mins then turn once and cook another 5-6 mins. If you must ruin the steak by doing medium well/well, add more time.
seasoned meat tenderizer, throw it on the hottest temp you can get, just long enough to sear the outside, no longer. it'll still have a pulse when you serve it.
tinuviel's answer souunds interesting, I am going to try it.
In my restaurant we used a char broiler to cook steaks and I sure do miss that.