Why pan-fried beef sirloin is a good choice
Choosing a pan-fried beef sirloin ensures you get a great balance of lean meat and tasty fat. The high heat of the pan creates a deep brown colour and enhances the natural taste of the beef. Basting with butter and herbs adds extra moisture and a lovely aroma to the final dish. It is a reliable technique that produces a consistently delicious steak every time you cook.
Step by step: pan-fried beef sirloin
Prepare the meat: Take the meat out of the fridge at least 20 minutes before you start cooking to let it reach room temperature. Pat the surface dry with kitchen paper to help it brown properly in the pan. Season both sides of the pan-fried beef sirloin generously with salt and pepper just before you are ready to fry.
Sear the steak: Heat the oil in a heavy frying pan over a high heat until it starts to shimmer. Place the steaks into the hot pan and leave them to cook without moving them for a few minutes. Turn the meat over once a dark brown crust has formed on the bottom. Cook the other side for a similar amount of time depending on how you like your steak done.
Add flavour: Lower the heat slightly and add the butter, smashed garlic cloves and rosemary sprigs to the pan. Once the butter is foaming, use a spoon to pour the hot liquid over the meat repeatedly. This process adds a rich depth of flavour and keeps the steak moist throughout. Remove the pan from the heat once the internal temperature is correct.
Rest and serve: Move the steaks to a warm plate or a wooden board to rest for at least five minutes. Resting allows the juices to redistribute so the meat stays tender when you cut into it. Pour any remaining juices from the pan over the meat before serving. Enjoy your steak with your choice of side dishes while it is still warm.
My best tips for pan-fried beef sirloin
Always make sure your frying pan is very hot before adding the pan-fried beef sirloin to get the best sear. If the pan is too cold, the meat will steam instead of browning. Use a heavy pan like cast iron if you have one because it holds heat very well. Try not to overcrowd the pan as this will drop the temperature too quickly. If you are cooking more than two steaks, it is better to work in batches.
Resting the meat is the most important step for a juicy result, so do not skip it even if you are in a hurry. You can check the doneness by pressing the meat with your finger or using a meat thermometer. A medium rare steak should feel slightly springy to the touch.
Find more ideas here:
pasta with courgette,
sourdough bread or
creamy langoustine soup.
