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How do I perfectly prepare a sirloin steak……?

I’d like one cooked medium-rare and one medium, and I’m looking for that restaurant-quality taste and texture.

I can cook it on either a George Foreman grill (which I don’t really like to use because I always manage to overcook meat on that thing), or either a cast-iron skillet or a regular non-stick pan. What should I use to season them, how high heat should I use, and how long should I cook them?

The reason you overcook with a George Foreman is that it presses the meat–somthing that restaurants do when they want to cook a steak past medium. Given the choices listed, I would use the cast iron (Outback uses a flat grill for all their steaks). At my restaurant, we only use kosher salt and fresh ground pepper for steaks. Heat the skillet over high heat with nothing in it until blazing hot. Put in the steak and cook for about 1 to 1 1/4 minutes per side (MR or Med) then remove to a warm plate and cover loosely with aluminum foil for at least five minutes–this "resting" step is critical! It makes the difference between a steak that is seared on the outside and rare in the middle and one that is perfectly cooked all the way through. TIP: cooking times may vary, depending on how hot your burner is, thickness of the pan & steak, etc. Use the "poke test" to determine doneness. While your left hand is completely relaxed, poke the ball of your left hand (near the base of your thumb) with your right index finger. How much it gives is approximately the amount that a rare cooked steak will give when you poke it. Now touch your left index finger to your left thumb and poke again in the same place. Now it will be slightly firmer–this is medium rare. Your middle finger touching your thumb will be medium, and so on down the line. Now you don’t have to know the time (other than approximately), you just need to know the firmness of the cooked steak! Enjoy!

10 thoughts on “How do I perfectly prepare a sirloin steak……?

  1. Knowitpoet says:

    Use Emeril’s Steak Rub. Man that stuff is awesome. Then heat some oil, either olive or whichever you choose in your skillet, and cook on high heat for about 7-10 minutes for the first side and 4-5 minutes on the second side.

    Internal temperature for medium rare is 125-135
    medium is 135-145.

    If you want really great steaks, try Capital Meats at
    http://www.capitalmeats.com

    They gave me the coupon # 1997-kbn. Steaks are awesome. I just grilled some tonight.
    References :

  2. William P says:

    The best way to cook steak is on an outdoor grill that uses charcoal. Add wood chips soaked in water for added flavor. I find that the best seasoning is Famous Daves meat seasoning. To get medium-rare cook the steak for 4 minutes on each side. For medium cook for 5-6 minutes on each side. You want the steak to be springy to the touch. Good luck.
    References :

  3. Jerry A says:

    Ok. Here’s how we prepare steaks at my restaurant. First of all you NEED a grill. George foreman isn’t the type of equipment i’d be using to cook a 10 dollar steak. Neither is a cast iron skillet. You need a grill.

    First I like to make a BBQ marinade

    Chimichurri
    11/2 c Spanish olive oil
    Juice of 2 limes
    11/2 c finely chopped fresh parsley
    8 cloves garlic, finely chopped
    2 shallots, minced
    2 Tbsp each finely chopped fresh basil, thyme, and oregano
    Salt and pepper to taste

    Combine the ingredients in a bowl and season with salt and pepper. Divide the chimichurri between 2 bowls. Use half as the marinade and half as the dipping sauce.

    1. Place the steak in a large baking dish and pour half of the chimichurri over it. Turn to coat; cover and marinate in the refrigerator for 2 hours.

    2. Preheat grill to high. Let the steak come to room temperature. Remove it from the marinade and season with salt and pepper. Grill for 4 to 5 minutes on one side until browned, turn, and grill another 4 to 5 minutes for medium-rare doneness. Remove from the grill, let the meat rest for 10 minutes,

    I cannot stress this enough. You have to let your meat rest.

    Now if you absolutely do not have a grill and there’s no way you can get one you can do this…Take your cast iron and get it as hot as you can on your skillet. Then add just a quick splash of olive oil then add your steak and sear on both sides. Put pan and all into a 400 degree oven for about 8 minutes then remove and let rest for 10. This should work but wont give you as rich a flavor.
    References :

  4. Chef Trav says:

    The reason you overcook with a George Foreman is that it presses the meat–somthing that restaurants do when they want to cook a steak past medium. Given the choices listed, I would use the cast iron (Outback uses a flat grill for all their steaks). At my restaurant, we only use kosher salt and fresh ground pepper for steaks. Heat the skillet over high heat with nothing in it until blazing hot. Put in the steak and cook for about 1 to 1 1/4 minutes per side (MR or Med) then remove to a warm plate and cover loosely with aluminum foil for at least five minutes–this "resting" step is critical! It makes the difference between a steak that is seared on the outside and rare in the middle and one that is perfectly cooked all the way through. TIP: cooking times may vary, depending on how hot your burner is, thickness of the pan & steak, etc. Use the "poke test" to determine doneness. While your left hand is completely relaxed, poke the ball of your left hand (near the base of your thumb) with your right index finger. How much it gives is approximately the amount that a rare cooked steak will give when you poke it. Now touch your left index finger to your left thumb and poke again in the same place. Now it will be slightly firmer–this is medium rare. Your middle finger touching your thumb will be medium, and so on down the line. Now you don’t have to know the time (other than approximately), you just need to know the firmness of the cooked steak! Enjoy!
    References :
    I just cooked a medium rare sirloin 20 minutes ago–the customer loved it!

  5. misty19492000 says:

    No non-stick pan. A steak needs to be cooked at a very high temp. Use a cast iron skillet if you have to, but a grill is best. You need flame on a steak. Here’s a recipe: Marinade: 1/2 cup olive oil. 1/4 cup soy sauce. 4 tsp. McCormick Montreal Grill steak seasoning. Combine in a storage or freezer bag with steak. Refrigerate for 30 minutes or longer for more flavor. Cook steaks 3 – 4 minutes per side. Steaks are done to a medium to medium rare doneness when pressed with finger and there is still some give to the meat. The firmer the meat feels, the more done it is.
    References :

  6. BeeGirl says:

    season it w/Complete Seasoning/Garlic Powder/ Adobo and melted butter …

    Cook Medium to Medium Well..
    References :

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  8. Gary Deagle says:

    Grass fed ground beef, sweet potatoes, organic free range eggs, spinach, coconut butter, berries, wild salmon, sirloin steak, green apples, olive oil

  9. Twitter says:

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