[Closed] Sirloin Advice

Steak at room temperature. Hot pan. Oil and season the steak, chuck it in and turn every 20 secs until cooked to your liking. Rest for five minutes.

Oh and chuck a knob of butter into the pan just before the end, melt and baste the steak before taking it out for its rest.

Make sure it's room temp before cooking. get your pan REALLY EFFING hot. salt and pepper just before cooking. spread a little oil on the steak - not the pan. Fry for as long or short as you want, job done.

REALLY EFFING hot

That's where I've gone wrong in the past then....

Cheers, Rich

Total cooking time, before the resting shouldn't be more than 5-7 minutes depending on how thick it is.

Thicker the better IME

That's where I've gone wrong in the past then....

It is the same for any meat. It infuriates me when people think that putting bacon into a cold pan is frying - heat the bloody pan you fool!!!

Really hot pan, both sides to cooked, quite quick, then into a warm oven for five mins, then rest.

what everyone said. The room temperature thing is really important, make sure it is out of the fridge a good hour before you cook it.

nomnomnom.. sirloin stake.. i am salivating 🙂

horseburger and chips for me tonight 🙁

Yup very hot pan is the secret, sear one side flip sear the other and flip back cook for a few minutes before turning over and doing the other. Do not flip every 20 seconds.

Rest as mentioned so it soaks the juices, try the nob of butter trick I like it but prefer to see how the steak is first.

Good steak does not need a sauce so forget that unless it's crap.

Good advice above.

I'd also say pat the steak dry before you season it

Sauce no, but splash some wine in the pan, and move it around with a spoon to get the meatiness and reduce. and poor on the side if you don't want it on your steak, or soak some bread in it. Otherwise you will be wasting meatiness, and the meat police will come for you in the night.

pat the steak on the back for a job well done mate ..?

nice cow..good job.. nae offence for eating you 🙂 ?

I was given a nick nairn cook school voucher for xmas I did the cook a steak. This is what I learnt:

cook by temp using digital probe rather than time.

Rare 40oC
M Rare 45oC
Medium 56oC
well done 65+

Steak at room temp season well.
Get the pan to a med high heat (number 7) add the oil when pan is hot.
place steak into pan, (lower to no 6)leave it alone dont be tempted to move it about, once coloured on one side turn over insert probe into middle of steak, once temp is at how you want steak done, remove to plate for resting. The temp will continue to rise by 10oC ish. At this point you can deglaze the pan. we used 50ml Malbec red wine then added 60ml of chicken stock, brought to the boil to reduce the liquid.
whilst the liquid was being reduced the steak was placed in a low oven at about 50-60oC for less than 2 min.
After 2 min remove steak place on plate an add the reduced sauce onto the steak.

Was advised unless you are cooking steaks everyday use the temp method.

i thought id cherp in on this thread as im an x butcher and thought youd all murder the steak but fair play you guys got it spot in. i always cook my steak on the bbq outside you can get it much hotter than the stove

Pan heating to max now, meat room temp, pasted and ready...(although a bit late!)

Cheers!

Not sure about the turning every 20 seconds. It doesn't give the meat time to cook through. Turn once, imho.

I am another person in the turn it once camp. That way you can get a crusty brown outside, with a rare or med/rare centre.
The pan sauce (butter is also good) softens up the steak exterior as it rests. I like my steak outside to be really well done, with a juicy rare middle.
No need to oil the pan, possibly a little on the steak, but if theres fat on the steak I dont bother with more oil.

Yep, turn it once. No flipping! I like mine with crushed peppercorns, cook in a little butter with a dash of olive oil. Show it the griddle for a couple of minutes then rest. Splash a bit of brandy into the pan (watch out for eyebrows) then stir in a dollop of cream. Yum.

Anyway, best advice is: ribeye or rump for flavour.

Took advice and turned once - perfect thanks.

[IMG] [/IMG]

The 20 sec turn is Heston Blumenthals way of doing it and it works fantastic.

Your next question will be "How to fry an egg so it's runny and not leathery on the bottom?" 😉

One small detail to add to the sound advice of room temp, season & oil, v hot pan and 5-7 mins is that you need a heavy bottomed pan like a cast iron Le Crusset or another brand of top quality with plenty of metal. A skinny tinny tefal job will be overwhelmed the minute you place the steak on it and won't have the thermal mass necessary to do it right.

The temp thing for gauging how they are cooked isn't necessary feel is just as good just takes more practice. As what setting to put you cooker on, well mine has no numbers for the hobs so that's out of the window.

Anyway, best advice is: ribeye or rump for flavour.

Best advice is the cut you prefer not what someone else prefers.

Steak looks very good.

Definitely only turn once in cooking. The juices collect on top of the steak. If you turn it over all the time they just burn off.

?1 for the thick based cast iron Le Crusset ridged pan or similar. Makes the world of difference. Essential kitchen kit for any self respecting carnivore 🙂

Sticky steak is the way forward for anything other than the very best. Look it up, make it, enjoy it, you can thank me later

Egg fail. No "runny".

Lush..... Can i have steak for breakfast

Am I alone in thinking Heston is the monster cables of the cooking world?

Here is my method:

1. Turn on BBQ on full for ten minutes.
2. Whilst waiting season Steak.
3. 2.5 minutes per side on the ridged bit of the plate.

Job done.

Buy the oldest steak you can find before it goes off.
Open the package at room temp.
Chuck a little olive oil and worcester sauce on it in package.
Get all your other stuff ready, eg. Cook chips etc.
Get the pan nice and hot, drop in a little butter or oil.
Sprinkle salt on top of steak in package
Throw it in pan salt side down snd sizzle, put a bit of salt on raw side while browning under.
Turn it over and seal other side.
Turn it twice more and serve if u like it med rare.
Serve with a glass of red.

Am I alone in thinking Heston is the monster cables of the cooking world?

Cooking for HiFi nerds. Yup same results but with far too much faff.

[quote=joolsburger ]Am I alone in thinking Heston is the monster cables of the cooking world?

I think that he does some really interesting stuff. That stuff isn't the sort of thing I'd be cooking myself though...

As uphillcursing says: get the [u][b]BBQ[/b][/u] really hot, then cook as above.

DON'T flip it every 20 seconds

DO let it rest (I find on a plate loosely wrapped in foil the best)

Make a sauce if you like. Most people who don't like sauces on their steaks can't make decent sauces.

I've got another one left & I'm now thinking about firing up a handful of logs in the Chiminea tonight 🙂

Make a sauce if you like. Most people who don't like sauces on their steaks can't make decent sauces.

Decent steak shouldn't need a sauce. 😀

Sous-Vide. Or boil in the bag. (But Don't Boil it.)
Largest sauce pan you have fill with hot water, You can use a cool box and boiling water from the kettle.
get to 60c, pop your meat in a zip tie bag, push out as much air as you can. Season with garlic if you like.
Lower it into the water for about 30 min.
Get everything else you are having ready, open a bottle of plonk.
Keep an eye on the temp of the water, there are charts online for the temperatures for different done-ness.
Get a frying pan really hot, seriously hot mind.
Get the meat out of the bag and season with a bit of S&P
30 seconds on each side.
Plate and eat straight away.

Perfect. But a bit time consuming.

1. Turn on BBQ on full for ten minutes.

That's not a BBQ, that's a grill with pretensions to grandeur.

Sous-Vide. Or boil in the bag. (But Don't Boil it.)
Largest sauce pan you have fill with hot water, You can use a cool box and boiling water from the kettle.
get to 60c, pop your meat in a zip tie bag, push out as much air as you can. Season with garlic if you like.
Lower it into the water for about 30 min.
Get everything else you are having ready, open a bottle of plonk.
Keep an eye on the temp of the water, there are charts online for the temperatures for different done-ness.
Get a frying pan really hot, seriously hot mind.
Get the meat out of the bag and season with a bit of S&P
30 seconds on each side.
Plate and eat straight away.

Perfect. But a bit time consuming.

You are Heston, and I claim my £5 of dry-ice.

A friend of mine once famously said that "If you're cooking a steak in under half an hour, you're doing it wrong! Steak is a slow cooked meal pal!" 😆

Ok, late to the party but I swear by this method:

http://www.cottagesmallholder.com/how-to-cook-perfect-sirloin-rib-eye-steaks-recipe-158/

Not late at all, I have a second to cook tonight 😀

Buy the oldest steak you can find before it goes off.

Our local farm shop sells 42 day aged steak. Yum yum

Sounds awesome, wheres the farm shop?
Just bbqd some rump and garlic chicken, yes in 2deg C.

Inspired by this tread I bought 3 sirloins today for the MrsG Mothers days dinner. Fabulous steaks and a real success. Excellent!

Good steak does not need a sauce so forget that unless it's crap.

I sometimes do and sometimes don't. It's all about what you feel like or prefer. I do think you should buy good quality meat though!

For the "overcooked eggs" haters 😀

[IMG] [/IMG]

Sounds awesome, wheres the farm shop?

Gonalston, Notts

You need a bigger plate.

[i]You need [s]a bigger plate[/i][/s] some vegetables 😉

Duh, potato! 😉

fried eggs - bolk they dont even look appetising they look like road kill at a greasy spoon

you ever tried griddled eggs on the flat plate with no oil

i do mine on the flat plate of the george foreman , just from an aesthetic point of view they look much more appealing - clean white egg instead of those mank excuses for eggs

Gonalston, Notts

Oooooh, that's not too far from me... Worth a visit??

With regard to done-ness. I use the base of my thumb as a rough guide:

Touch the tip of your thumb to the tip of your first finger - don't squeeze! No pressure to be applied, just move your thumb into position.

With the first finger on your other hand, press the fleshy pad at the base of your thumb - that's what the steak should feel like when it's cooked rare.

Thumb to first finger = rare
Thumb to second finger = medium/rare
Thumb to third finger = medium
Thumb to little finger = ruined

V hot pan. Turn once. Don't fiddle with it. Add butter/garlic on the turn and baste. Rest under foil while veg/chips are finishing and eggs cooking - 10 minutes rest isn't a problem.

Oh and as for eggs with my steak? Yup, but for me, they've got to be poached. Nomnomnom.

Decent steak shouldn't need a sauce.

I refer you to my comment which you quoted. 😉

Decent steak might not need a sauce, but it can certainly be improved by one. Unless, of course, you're not very good at making sauces...

Decent steak might not need a sauce, but it can certainly be improved by one. Unless, of course, you're not very good at making sauces...

Improved no, not at all sauce is used to hide mistakes. 🙂

Definitely rest it for longer than you think you need to stop all the juices running out when you cut it:

[img] [/img]

Gonalston is well worth a visit.

TheDTs - Member

Sous-Vide. Or boil in the bag. (But Don't Boil it.)
Largest sauce pan you have fill with hot water, You can use a cool box and boiling water from the kettle.
get to 60c, pop your meat in a zip tie bag, push out as much air as you can. Season with garlic if you like.
Lower it into the water for about 30 min.
Get everything else you are having ready, open a bottle of plonk.
Keep an eye on the temp of the water, there are charts online for the temperatures for different done-ness.
Get a frying pan really hot, seriously hot mind.
Get the meat out of the bag and season with a bit of S&P
30 seconds on each side.
Plate and eat straight away.

Perfect. But a bit time consuming.

This got me thinking...........
Supermarket sells steak already vacum packed, so I stuck the oven on and put in a wok filled with water at 48* ( wok is the only thing I had big enough) and set the temp to 65* ( bit of experimentation here to find the constant desired 48*). Stuck in the room temp steak and left it for a couple of hours, then stuck it on super hot griddle to colour. Pure genius 💡

Heathen that I am, I love my fillet steak cooked very rare but eaten with tomato sauce.
Sounds wrong but it's soooo soooo right.

Yummy yummy in my tummy!

The only sauce that is permitted with steak is A1.

Just downed an inch thick rib eye done on the BBQ. It was ansom!