Beef top sirloin steaks are a great way to incorporate a reasonably priced cut of beef, without sacrificing any of that great steak flavor. You don’t need a grill for this steak dinner, but you can still enjoy it outside!
First, you’ll want to start off by marinating your sirloin steak. We carry a few at the shop that are ready to go, or you can simply whip up a quick easy marinade like this one from the recipe critic. https://therecipecritic.com/worlds-best-steak-marinade/
TIP: It’s best to marinate them for 3 to 8 hours, but not any longer or it can have an adverse effect on the texture.
Next, you’re going to heat up your cast iron pan. You want to get it really scorching hot so that you can get a nice sear on your steaks. Crusty steaks mmmmm.
After a quick sear in the cast iron, it’s time to finish them in the oven. I have full cooking times below, but it cooks quickly, so make sure you know how you want your steak cooked and that your meat thermometer is ready to go.
Description
Total Time: 30 min
Difficulty: Intermediate
Yields: 2 servings
Cuisine: AmericanIngredients:
- 2 Top Sirloin Steaks- 1.5″ thick
- 2 x cloves garlic, crushed
- 2 TBS salted butter, Olive Oil, or Tallow
- 2 tbs green parsley, minced
- Stone Cold AP Seasoning or
- sea salt & black pepper
Method:
- Preheat your cast iron on high heat, preheat the oven to 400 degrees.
- Make sure your steaks are evenly seasoned on all sides.
- Add butter, olive oil, tallow, of your choosing to the pan
- Place steaks in pan and sear for 1-2 minutes on each side.
- Transfer the pan to the preheated oven. Bake for 2 to 6 minutes, to your desired level of doneness.
- Remove the sirloin steaks from the oven and transfer them to a plate. (Do not leave in the pan or they will be overcooked.) Let the steaks rest for 5 minutes before slicing.
- While the steaks rest add garlic to the hot pan and let soften.
- Serve topped with quickly sauteed garlic, butter, and fresh parsley for that steakhouse feel.
Tip & Advice
I don’t like looking back. I’m always constantly looking forward. I’m not the one to sort of sit and cry over spilled milk. I’m too busy looking for the next cow.
Gordon Ramsey
For a 1.5-inch (4 cm) thick steak, that’s usually 2 minutes for rare, 3 minutes for medium-rare, 4 minutes for medium, 5 minutes for medium-well, and 6 minutes for well done.
Use a meat thermometer to be sure – 120 degrees F (49 degrees C) for rare, 130 degrees F (54 degrees C) for medium-rare, 140 degrees F (60 degrees C) for medium, 150 degrees F (66 degrees C) for medium-well, and 160 degrees F (71 degrees C) for well done. Steak temperature will increase by an additional 5 degrees when resting in the next step.
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