Sirloin steak is cut from the top portion of the cow's hindquarters. The steak isn't as tender as a rib eye, and the steak has less fat. Sirloin steak is filled with flavour when cooked just right. Cooking sirloin steak on the hob is done in many ways. Some people deep fry their steak in grease, diluting the flavour, and some people cook the steak until it is so dry it's as hard as a hockey puck. This method of cooking is the "Goldilocks" method, not too greasy, not too dry, but just right in juiciness and flavour.
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Things you need
- 1 pound sirloin steak, 1-inch thick
- Cast-iron skillet frying pan
- Cooking oil
- 1 pinch garlic powder
- 1 pinch onion powder
- 1 pinch salt
- 1 pinch pepper
- Metal tongs
- Meat temperature thermometer
Coat the bottom of an iron skillet with 1/4 inch of cooking oil. Use canola or vegetable oil.
Heat the iron skillet on medium-high until the oil is hot. Steak does not require a lot of oil for cooking.
Rub cooking oil on both sides of the sirloin steak, and sprinkle garlic powder, onion powder, salt and pepper on both sides of the sirloin steak before putting it in the pan. Press the ingredients firmly into the meat.
Place the sirloin steak into the cast-iron skillet. Cook on one side for 5 minutes, and then turn the steak on the other side. Cook on that side for 3 minutes for a rare steak. A rare steak is done when the centre is 48.8 to 51.6 degrees C. (The centre is bright red, and the exterior is light brown.)
Cook the steak in the cast-iron pan for 6 minutes on one side, turn it and cook that side for 4 minutes for a medium steak. A medium steak is done when the centre at 60.0 to 62.7 degrees C. (The centre is light pink, and the exterior portion is brown.)
Make a well-done steak by cooking the steak in a cast-iron pan for 8 minutes on one side, turning it and cooking the other side for 6 minutes. A well-done steak is done when the centre at 71.1 degrees C or higher. (The steak is brown throughout with no pink at all.)
Tips and warnings
- Make sure that the cast-iron skillet you're using is well seasoned, or else the steak sticks to the pan.
- Health regulations require that all beef products reach 68.3 degrees C for safety precautions. Eating steak rare or medium rare is not recommended by the health department, but some people choose to eat it this way.
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