Bake or Fry Angus Beef Sirloin Steak
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Become an expert at cooking a Perfect Pan-Seared Steak at home! (Information technology's easy!)
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Confession time…In the by, I ever left cooking steak to my married man Jack. I have no problems cooking other kinds of meat, but steaks…I've never been happy with how they came out when I cooked them. Until at present…
With today'due south recipe, cooking the Perfect Pan-Seared steak is so easy, and it comes out so deliciously-adept, y'all'll become an expert at it likewise! It'south cooked entirely in one pan – no demand to heat up the oven.
In our opinion, rib-heart steaks are the best because they are both tender and flavorful. Our recipe today works for both os-in and boneless rib-eye steaks.
Steak-Ownership Tips
Any keen recipe depends on great ingredients. Here are a few tips and tricks to assist yous select the perfect steak for cooking at the supermarket or your local butcher.
Marbling – This term refers to the tiny spider veins of fatty that run through the meat. The more marbling your steak has, the more tender and flavorful your steak will exist.
In general, you lot should avert cuts that have large pieces of fat on the exterior, or gristle running through the meat likewise. Note that a rib-eye steak – by nature of the cutting of beef – will take a line of fat running through the steak. (That's perfectly fine.)
Grades – Beefiness packages are often labeled with 'grades' and the grade reflects the amount of marbling. From lowest to highest, yous'll see beef ranking equally Select, Pick, and Prime.
Choice grade beef is the well-nigh widely available at supermarkets – and it's a perfectly adequate choice when you desire a nice steak at a reasonable price.
Having said that, if your budget allows, cull a hand-cutting Prime steak, and/or look for Certified Angus Beef. The flavor will be even more succulent!
Cut – The cut of beef you choose will as well impact the tenderness and flavor of your cooked steak.
As you can tell, we are large fans of rib-eye steaks. It comes from the upper rib cardinal section of the steer, falling between the shoulder and the loin. It'southward well-marbled with flavorful fatty, plus information technology comes from one of the more tender parts of the cow. Information technology'due south ideally suited for fast-cooking, high-oestrus methods such as our pan-seared steak recipe today.
Thickness – We recommend a steak that is at least 1 – ane½ inches thick. This thickness allows you to get a nice sear on the outside, while notwithstanding retaining the power to cook the inside to your preferred level of doneness. (Annotation that the recipe below is written for this thickness; if yous buy a thicker cut, the cooking time will be longer. If you buy a thinner cut, the cooking time will be less and you will run the hazard of overcooking the steak.)
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Become Expert Communication – Visit your local butcher!
They are glad to help y'all choose the perfect cut based on your recipe and budget. If you don't accept a local butcher, try asking the meat counter acquaintance at the supermarket to aid you find the perfect cut. If y'all can't find help, at the very least, look for 'choice' course cuts of meat.
Chef'due south Tip – When you get the steak domicile, remove it from the parcel and place it in your refrigerator, uncovered, on a plate lined with a few paper towels until you are ready to fix it. This will help remove whatsoever excess wet and will also assistance intensify the flavor of your steak.
Fundamental Ingredients and Substitutions
- Rib-Eye Steaks – Choice grade or Prime, and/or Certified Angus Beef. One to 1 ½-inches thick.
- Seasonings – Salt and pepper (go on information technology simple)
- Olive oil and butter – Utilise a combination of the two to avert burning and to add flavor. Either salted or unsalted butter is fine.
- Fresh Parsley and Fresh Garlic – to add together extra flavour to the pan juices.
- Optional: Vino and stock (chicken, beef, vegetable) plus more than butter – To create a elementary pan sauce after the steak has cooked.
- Optional: Roasted Potato Wedges – Add to the pan before serving, to soak up the juices.
- Optional: Brand our popular Steak Butter recipe to serve on top of your steak.
Special Supplies
- Cast Iron Skillet
- Tongs, for flipping the steaks
- Instant-Read Probe Thermometer
- Big spoon, for basting
- Aluminum foil, for covering the steak while resting
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Watch this video to learn how to brand the perfect pan-seared rib-heart steak, served with our fantastic Steak Butter:
How to make Perfect Pan-Seared Steak
- Place the steak on a plate lined with a paper towel and permit sit at room temperature for thirty minutes.
- Season one side of the steak with table salt and pepper.
- Heat the skillet to smoking hot. Swirl olive oil around the pan, and then place the steak seasoned-side downward in the skillet. Season the other side of the steak (now facing up) with table salt and pepper.
- After two minutes, flip the steak with tongs and add butter, garlic and fresh parsley to the pan.
- Flip the rib-center over again afterward ii minutes and baste with melted butter.
- Go on flipping and basting the steak until cooked to your preferred level of doneness. (Use an instant-read probe thermometer or the poke test to tell when it'due south done.)
- Remove the steak to a cut board and embrace with foil to balance.
- Slice steak on the bias to serve slices, or simply cut the steak in one-half to serve. (Or if you are hungry – serve it whole!)
- Make a pan sauce with the drippings if you'd like, or toss in oven-roasted tater wedges to soak up the juices.
This post originally appeared on A Family unit Banquet in October 2013.
You may like these other Steak recipes:
- Pan-Seared Sirloin Steak
- Grilled Tri-Tip Steak
- Steak Au Poivre
- Steak Tips with Caramelized Onions
- Steak Bomb Sandwich
Ingredients
1 bone-in or boneless rib eye steak or sirloin steak at to the lowest degree 1 – ane 1/2 pounds, cut to 1 one/2 inches or thinner. (Any thicker will require some fourth dimension in the oven)
1 teaspoon kosher salt
1/ii teaspoon freshly ground black pepper
2 teaspoons extra-virgin olive oil
3 tablespoons butter
2 peeled garlic cloves, left whole
Few sprigs fresh parsley, including stems
Optional: Wine and stock (chicken, beef, veal,etc.) and butter for deglazing the pan and making a delicious pan sauce
Optional: Roasted potato wedges (Shown in the photos, added to the pan later on cooking)
- Place steak on a plate lined with a paper towel to absorb some of the liquid and let sit at room temperature for thirty minutes.
- Using half the amount of common salt and pepper season 1 side of the steak.
- Heat your seasoned cast iron skillet to smoking hot (have hood fan on loftier). Add oil and swirl around to coat. (Normally olive oil would fire at such a high rut but when mixed with butter on the next footstep, information technology will not burn and adds flavor). Add steak seasoned-side down (place it in pan away from you and so you don't get splattered), and then salt and pepper the other side of the steak. At this indicate do not bear upon it for two minutes. Using tongs (never pierce the meat with a fork), flip the steak and add together butter, garlic and parsley to the pan side by side to the steak. Allow the steak to cook for two more minutes.
- Correct afterwards you flip the steak for the beginning time, with a spoon or small ladle, proceed basting the melted butter over the steak. Baste continually for the full ii minutes (tilt pan a niggling if you accept to, to get the butter onto the spoon).
- Later two minutes on each side, proceed flipping and basting the steak each time, leaving the steak for 30 seconds before turning again. Examination the steak with the poke test (see notation beneath) and remove at medium rare at about the five to 6 minute mark of total cooking time. Cook a minute or ii longer for medium to well. A thicker steak (such every bit a sirloin) may accept longer.
- If you are not comfortable with the poke exam and desire to use a probe thermometer, hold the steak sideways with tongs and insert the probe from the side. Turn burner off at 110 degrees F and allow the steak sit in the pan for five minutes. The bear over heat will go along to cook the steak (exist careful if your steak is thin, this step may take less than five minutes). Baste one more time and remove to a platter and loosely cover with foil for five more minutes to let juices to work back into the meat.
- Remove to a cutting board and either cut the steak in half for each serving or for a nicer presentation, slice on the bias and serve slices.
- Discard the pan drippings or if desired, deglaze the pan with a niggling vino, then add stock and simmer for a few minutes to reduce the drippings. Add a tablespoon or 2 of butter to thicken for a nice pan sauce .
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Notes
Note: To exam the meat for doneness, we use what is called the 'poke test'. Make a tight fist and experience the flesh just beneath your thumb into the palm of your hand. Business firm is how well-done steak will feel. Loosen your grip a bit and feel the same spot. That will be medium-rare. Loosen your grip all the style and that is blood-rare. Now poke your finger into the thickest part of the meat and compare it to your palm for the perfect level of doneness that you desire.
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Source: https://www.afamilyfeast.com/perfect-pan-seared-steak/
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