Experience the joys of a Sirloin Steak without the march out to the barbecue with this recipe, which will deliver the beautiful sear and melt-in-your-mouth texture from the oven.
Prep Time 2 minutesminutes
Cook Time 10 minutesminutes
Servings 1person
Calories 448kcal
Author FoodFaithFitness
Ingredients
1top sirloin steak
1tbspextra virgin olive oil
1tspbutter
Pinchsea salt and black pepper
1sprig rosemary
Instructions
Bring the sirloin steak to room temperature for at least 30 minutes before cooking. Pat dry the steak from both sides then season with sea salt and black pepper.
Heat an iron skillet on HIGH and add the olive oil. Add the steak to the hot skillet and sear for 30 seconds on both sides until browned.
Top the steak with butter and rosemary then transfer to the oven. Set a thermometer to the desired temperature. (Temperatures are listed in the notes) Flip the steaks after half way through cooking.
Once your steak reaches your desired temperature take it out of the oven and set aside on a cutting board. Let the steak rest for 5 minutes, then cut into slices. Serve!
Notes
Look for a top sirloin steak that is well marbled (small streaks of fat). The fat will melt and contribute to the cut's juiciness and tenderness. It should be a bright, cherry-red color. If it's brown or pale, leave it where it is. The cut should be 1-1.5 inches thick with minimal connective tissue. When in doubt, abide by the USDA's guidelines, which take into consideration everything I've mentioned: USDA Prime is the highest grade, followed by USDA Choice and USDA Select.
There are many reasons why your steak can become tough: the quality of the meat, the cooking method, and the cut of the meat are just a few. Follow the chart above to ensure you cook it to the preferred level of doneness. Don't overcook. Also, did you use enough of the rub? Perhaps try the marinade I mention above. Both help break down the proteins in the meat and make it more tender. Last, slice against the grain. This will make it easier to chew.