Skillet Bourbon Steak Recipe - Sirloin Steak Recipe (2024)

FAQs

What is the best cooking method for sirloin steak? ›

The best way to cook this cut is on the grill. But pan-seared Sirloin steak is also delicious. Additionally, you can broil Top Sirloin steaks in the oven, sous vide, or even air fry your steak.

WHICH IS BEST FOR COOKING STEAK: BUTTER OR OIL? Unlike butter, many oils have higher smoke points, making them the better option for cooking steak. Furthermore, there are some oils e.g. olive oil or grape seed oil that are healthier alternatives to butter. However, don't expect oil to taste better than butter.

Regular or apple cider vinegar, wine or beer, lemon or lime juice, buttermilk or yogurt contain tenderizing acids. As well as acid, enzymes found in fruits like pineapple, kiwi, mangoes, and papaya disrupt the molecular structure of meat's connective tissue.

You can buy bone-in or boneless sirloin, and either one works for pan frying. However, we do recommend choosing top sirloin rather than bottom sirloin. Bottom sirloin is usually the more affordable cut, but it's not as tender as top sirloin.

Grilled steak has a smoky flavour and is a healthier option, while pan seared steak has a rich, caramelized flavour and is convenient for indoor cooking. Ultimately, the method you choose will depend on your personal preference and cooking style. Try both methods and decide which one is right for you!

Temperature and Timing for Pan Searing and Cooking Steaks

Only sear the top and bottom surfaces of the steak. Sear each surface for 2 minutes at 425°F (218°C), then reduce the temperature to 375°F (190°C) and continue cooking for the recommended times defined by your steak's thickness and your desired doneness.

High Heat Searing

Season your steak with salt, pepper, and any additional spices you love. Once the cooking surface is scorching hot, carefully place the steak on it, allowing a gorgeous sear to develop. You won't need any added fats; the high heat will create its natural non-stick surface.

Which is better sirloin or ribeye steak? ›

With more marbling, ribeye steaks are better known for their rich flavor and texture. However, dry-aging grilled sirloin steak can enhance its beefy taste without adding fat. Both ribeye and sirloin are wonderfully tender cuts, but ribeye has the edge here.

There are many spices available for seasoning a steak, with salt and pepper topping the list. However, other spices, like thyme, rosemary, garlic powder, and minced onion, are also good options to enhance your steak's flavor. Or, use a one-and-done approach with Chicago Steak Seasoning.

However, sirloin has quite a bit less fat content than a ribeye steak because it doesn't have as much fat marbling running through it. This keeps it from getting as tender during quick cooks, but if you don't mind waiting longer for it to cook, its fibers can loosen up over time.

Give both sides a light coat of SPG rub. Throw the steak on the cast iron, and let the steak sizzle for about 1 minute, then flip. Keep flipping every minute. Once the internal temperature hits 105ºF, add some butter, rosemary, thyme, and garlic cloves to the skillet, and let it all come together.