How to Cook Sirloin Steak to Perfection.

- How to Cook Sirloin Steak to Perfection - Great British Chefs: "sirloin steak"

There are a few key points:
- the type of pan used, when to season, and perhaps most importantly, how long you cook it for being just a few factors.
The fat used to cook it in and the resting time also play a part in the end result.
- to make sure it comes to room temperature before it goes anywhere near the pan.
Removing from the fridge at least an hour before cooking means that the meat will cook much more evenly, resulting in a better finish.
- An optimum thickness for a steak is between 3cm and 4cm, any thinner than this proves tricky not to overcook.
- salting steaks.
Some say to do it 10 minutes before cooking, some say to season during cooking, and some even say 40 minutes before.
...simply season liberally with flaky sea salt.
- You want to get the pan very hot before the steak goes in, so much so that oil is almost smoking, and never cook more than two steaks in the pan at one time, as overcrowding the pan will result in a loss of heat.
- In terms of oil, it is best to use a flavourless oil with a high smoking point such as groundnut or vegetable oil.
the richness with butter, do so after you've flipped the steaks, and baste the steak with the gorgeous foaming butter as it cooks.
Try adding herbs such as rosemary or thyme and garlic when you add the butter for an extra flavour dimension.
- The length of time you cook your steak - a 3-4cm thick steak cooked from room temperature will take a minute or so on each side with a few minutes in the oven to warm through the middle – the most important thing is to get a good sear on the exterior without overcooking the inside.
- when cooking sirloin steak is the importance of resting time.
Resting for around 5 minutes ensures juicy steaks with no blood spilled on the plate.

Ingredients
vegetable oil, or groundnut oil
1 knob of butter
1/4 bunch of thyme
3 garlic cloves, bashed but unpeeled
flaky sea salt
black pepper
- Before you begin, remove the steaks from the fridge and allow to come to room temperature (for at least 1 hour)
- Preheat the oven to 180°C/gas mark 4
- Place a heavy-based frying pan or griddle pan over a high heat and add a good dash of oil.
Season the steaks liberally with flaky sea salt
- When the oil is hot, add the steaks and cook for 2 and a half minutes, or until beautifully golden on the underside
- Turn the steaks over and add a knob of butter, some thyme and a few garlic cloves.
Baste the steak with the butter and once golden on the underside, place in the oven for 2–3 minutes
- Remove the steaks from the pan and allow to rest in a warm place for 5 minutes before serving.
Season and serve
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