Making a simple sirloin steak is easier and quicker than getting a pot of pasta on the table. There are two most important things that count, and only that:
- a perfect steak is always cooked at room temperature
- how do you want your steak - rare, medium or well done? That will determine when you turn it.
That's it! It's not complicated and it never has to be overwhelming but it most certainly doesn't need to be over done because no one likes over done hideous steaks.
HOW TO ENSURE YOUR SIRLOIN STEAK IS PERFECT
- room temperature steaks before you even begin
- a hot skillet/non stick pan
- let the steaks rest after cooking (how long? just the time to set the table, make a butter, garlic and thyme sauce, 5 to 10 minutes)
- depending on the type of steak you cooking the times on the stove will differ, this recipe is specifically for this thickness sirloin steaks.
GARLIC AND THYME
Fresh herbs always elevate a meal and cooking steak is no different. Use garlic while cooking for the aroma and to allow the garlic to infuse the steak as well as cook so it's not completely raw when serving.
I find that if I tie my herbs with some kitchen string/twine it makes it easier for me to keep brushing them over the steaks while cooking and into the butter. The smell is incredible so I've been told because I'm anosmic however, I know like I know like I know when something heavenly is happening in the kitchen.
These sirloin steaks are perfect served as is, with a salad or with this super simple baked eggplant side dish or you can slice them and serve with fresh rocket. I didn't serve a vegetable with this recipe because the garlic and herbs in butter add so much extra flavor so a side rocket was more than plenty.
Looking for more recipes? Try these:
- The Perfect Skillet Steak and Veg
- Calzone Meat Pie – Homemade, Crunchy, Crusty and Delicious
- Spaghetti Tomato Recipe
- Homemade Quiche
FOLLOW FOR MORE RECIPES:
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How To Cook Perfect Sirloin Steaks
- Sirloin steaks about 200 grams each
- 2 tablespoons olive oil
- A blob of butter for each steak a teaspoon or so
- 2 fresh pressed garlic cloves
- Sprig of thyme and rosemary
- Take your steaks out the freezer a day before and out the fridge an hour before, minimum. Rinse the steaks and pat dry and then leave them on the kitchen counter top for a further 10 to 15 minutes to simply rest before cooking. This is really important for tender juicy steaks!
- Heat a heavy based pan and add the oil. Make sure the pan is very hot before adding the oil it should not heat with the oil in. The pan should heat on its own that's why a heavy skillet is preferred. When the pan is hot, add the oil and it will heat in seconds.
- Gently place your meat into the pan, both of them to fit comfortably for easy turning.
- Add the butter on each steak and the cloves and just let the steaks cook. You can gently slide the butter all over the steaks while they are cooking just don't fiddle with the steaks for the first 3 minutes.
- For a rare steak cook it for 2 - 3 minutes per side. For medium 4 to 6 minutes and for well done 7-8 minutes. More on this in my notes below.