How to Cook Sirloin Steak

METHOD

When you have a cut as exquisite as a dry-aged sirloin, aged with Himalayan rock salt, it's crucial to cook it in a way that maximises its inherent flavours and textures. Here are a couple of methods that are particularly well-suited for bringing out the best in your sirloin:

The Classic Pan-Sear Method

Preparation: Remove the steak from the fridge at least 30 minutes before cooking to allow it to come to room temperature.

Seasoning: Season generously with sea salt and freshly ground black pepper, oil the steak.

Heat the Pan: Place a heavy-bottomed skillet (cast-iron works brilliantly) on high heat.

Searing: Place the steak in the pan. Cook for 2–3 minutes without moving it to develop a golden-brown crust. Flip and repeat on the other side.

Butter Baste: Optional, but for extra flavour, you can add a knob of butter, garlic, and a sprig of rosemary or thyme to the pan and baste the steak.

Temperature Check: For medium-rare, aim for an internal temperature of 54–57°C. Adjust cooking time for your preferred doneness.

Rest: Once cooked to your liking, remove from the pan and let it rest on a plate for at least 5 minutes to allow the juices to redistribute.

Serve: Slice against the grain for maximum tenderness and enjoy!

The Reverse-Sear Method (Ideal for Thicker Cuts)

Preparation: Preheat your oven to 135°C. Place the steak on a wire rack set over a baking sheet.

Oven Time: Cook in the oven until it reaches an internal temperature of about 49–51°C for medium-rare.

Rest: Remove and let it rest for 10–15 minutes.

Pan-Searing: Just before serving, heat a skillet over high heat with a bit of oil and sear the steak for about 1 minute per side to develop a crust.

Serve: Again, allow a few minutes for resting, then slice against the grain and serve.

Sous-Vide Method for Precision Cooking

Preparation: Season the steak and place it in a vacuum-sealed bag with herbs and a touch of oil.

Water Bath: Preheat your sous-vide machine to your desired temperature (e.g., 54°C for medium-rare).

Cook: Submerge the bag in the water bath and cook for 1–4 hours.

Searing: Just before serving, sear the steak in a hot skillet for about 1 minute per side to develop a crust.

Serve: Slice and enjoy your perfectly cooked steak.

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Side Dishes:

Potatoes: From creamy mashed potatoes to crispy roast potatoes or a sophisticated dauphinoise, the spud is a classic partner to steak.

Vegetables: Think grilled asparagus, sautéed mushrooms, or a vibrant pea and mint puree. Steamed or roasted seasonal vegetables also add colour and nutrition.

Salads: A crisp, leafy green salad with a light vinaigrette can offer a refreshing counterpoint to the richness of the steak. For a hearty option, consider a Caesar or a roasted beetroot and goat cheese salad.

Grains: A side of quinoa, couscous, or wild rice can add a wholesome, nutty flavour.

Breads: A slice of artisan sourdough or a soft, garlic-infused focaccia can be delightful.

Sauces and Condiments:

Peppercorn Sauce: The piquancy of crushed black pepper in a creamy sauce is a timeless match for steak.

Bearnaise or Hollandaise: These rich, egg-based sauces offer a luxurious touch.

Chimichurri: This Argentinian herb sauce adds a zesty, fresh element.

Red Wine Reduction: For a touch of indulgence, nothing beats a deep, glossy reduction of good red wine and beef stock.

Salsa Verde: For a lighter, herbal note, this green sauce is bursting with freshness.

Ingredients That Pair Well With Sirloin Steak

Herbs and Spices:

Rosemary: Its aromatic, pine-like flavour works wonders when used as a rub or even simply thrown into the pan during cooking.
Thyme: Another herb that pairs naturally with beef, thyme brings out earthy flavours.
Garlic: Almost indispensable in steak preparation, either minced in rubs or as whole cloves used for basting.
Peppercorns: Especially in sauces, the sharp kick of black or green peppercorns adds a delightful contrast to the richness of the meat.
Paprika: For a touch of smokiness and colour, smoked paprika can be a great addition.

Fruits and Vegetables:

Mushrooms: A classic pairing, mushrooms in a creamy sauce or sautéed with butter offer earthy notes that complement the steak's richness.
Asparagus: Grilled or steamed, asparagus provides a green, slightly bitter contrast.
Tomatoes: Either in a salsa, as a grilled side, or in a reduction, tomatoes offer an acidity that can balance the meal.
Onions: Whether caramelised, charred, or used in a sauce, onions offer both sweetness and sharpness.
Avocado: In salads or as a garnish, its creaminess and subtle flavour can harmonise well with the robustness of steak.

Cheeses:

Blue Cheese: Its strong, tangy notes can cut through the richness of the meat, often used in compound butters or crumbled on top.
Parmesan: Grated over salads or vegetables, its saltiness and umami can accentuate the steak's flavours.
Goat Cheese: For a lighter touch, the tanginess of goat cheese works well in salads that accompany the steak.

Other Ingredients:

Nuts: Almonds or walnuts in a side salad can add texture and a different type of richness.
Olives: Either as a pre-meal nibble or chopped into a Mediterranean-style salad, olives offer a briny counterpoint.
Balsamic Reduction: A drizzle can add both sweetness and acidity, enhancing the steak's natural flavours.
Anchovies: For the adventurous, a small amount of finely chopped anchovies in a sauce or dressing can bring an unexpected but delightful umami kick.

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Hot Tips

Butter Baste: For an extra layer of flavour and richness, consider basting your steak with butter, garlic, and herbs like rosemary or thyme in the final minutes of cooking.
Compound Butter: Create a flavoured butter with herbs and spices that you can place on top of the cooked steak. As it melts, it'll add a burst of flavour.
Finishing Salts: A small sprinkle of a finishing salt like fleur de sel or Maldon sea salt can add a final, flavour-enhancing touch.

Pairings

Alcoholic Pairings:

Red Wines: A classic go-to. Rich, full-bodied reds like Cabernet Sauvignon, Bordeaux, or Malbec possess the structure and tannins to complement the steak's flavours. These wines balance the fat and enhance the meaty richness.
Zinfandel: For something a bit fruitier but still robust, Zinfandel can add a burst of berry flavour to each bite.
Shiraz/Syrah: These wines often have spicy, peppery undertones, which can add an interesting dimension to a well-seasoned steak.
Stout or Porter: If you're more of a beer person, a stout or porter offers the depth and complexity to stand up to sirloin. These beers often have notes of chocolate or coffee, which can highlight the steak's caramelised crust.
Whisky: Particularly a smoky, peaty Scotch or a full-bodied bourbon. A sip of whisky after a bite of steak can accentuate the complexities of both. This pairing is strong, so it's best enjoyed in moderation.

Non-Alcoholic Pairings:

Virgin Mary: This alcohol-free version of the Bloody Mary offers the acidity and spiciness to cut through the richness of the steak.
Iced Tea: A robust iced tea, perhaps flavoured with a hint of lemon or mint, can provide a refreshing contrast.
Cherry or Pomegranate Juice: These deep, tart juices offer a nice counterbalance to the richness of the meat without overwhelming it.
Sparkling Water with Citrus: Sometimes simplicity is key. A chilled sparkling water with a splash of lemon or lime can cleanse the palate and allow the flavour of the steak to shine.
Ginger Ale: The spiciness of ginger ale can complement the richness of the steak, while its effervescence offers a refreshing contrast.

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