If you don't have access to an outdoor grill, or maybe it's just too cold to go outside, you can still cook a fantastic steak without leaving your kitchen. Top with butter (optional). A pan that isn’t hot enough will take too long to form a crust and will begin cooking the inner layer of the meat at an improper temperature. One of the most traditional ways to cook a steak is using a combination of searing to brown the steak and indirect heat in the oven to cook it to your desired doneness. https://www.chicagomeat.com/how-to-cook-the-perfect-steak-indoors Get your skillet hot over high heat and add some. Searing means to apply very high heat to a piece of meat for the purpose of browning it and producing a flavorful crust on the outside. Get daily tips and expert advice to help you take your cooking skills to the next level. With the reverse sear, there's no particular hurry, no panic (unlike in the previous method), making this technique a fairly foolproof one. top sirloin steak) treat it as a premium tender cut and pan-fry. This method works reasonably well, but when dealing with thicker cuts they tend to cook unevenly; dry on the outer edges and undercooked in the centre. Not all upgrades need to take you far outside of the box. Add oil to skillet, then add steak, garlic, and rosemary and cook until steak is browned, about 3 minutes per side. Tangy Garlic Steak Rating: Unrated 22 Quick and easy with few ingredients. Its 30-minute total cooking time (cooking plus resting) is on the longer side as well. It is important to note that the skillets with the ridges on the inside are great for steaks. The USDA recommends cooking steaks to a minimum internal temperature of 145 degrees Fahrenheit. If you've eaten steak at a restaurant, it was almost certainly cooked this way. It’s crucial that the meat is roasted on a rack, allowing all the surfaces to be exposed to air. The first step in this process is do seasoning of steak with some kosher salt for minimum 40 minutes. Cons: The flip side of a relaxed method is that it is the slowest method, with cooking times anywhere from 30 to 45 minutes. Serve the steak whole or … Place your steak onto the skillet. Use tongs to flip the steak after about 15 seconds, or once a crust has formed, then turn the steak every 30 seconds until it reaches the desired doneness. A room temperature steak will turn out better because it requires less time over the heat, which in turn helps ensure it doesn't overcook. The USDA recommends cooking your steak to a minimum of 145˚F, plus three minutes minimum of rest time. If you like them less or more done, you'll need to modify the cook times below accordingly. Thicker steaks and steaks that are marinated in water-based marinades will take longer to cook — about 14 to 18 minutes — than steaks that are thinner or marinated in an oil-based marinade, which will take about 8 to 12 minutes. To cook top sirloin steak in a pan, heat a small amount of oil over medium-high heat, then place the steak in the center of the pan. Cons: Obviously, if you don't care for the chargrilled effect, you might prefer the next method. 7 Common Cooking Mistakes That Can Mess Up Your Steak, How to Get the Best Results With Indoor Grilling, The Secret To a Juicy Steak Is Letting It Rest, 10 Best Steaks to Grill for Perfectly Juicy Results. Flip the steaks when they release easily and the bottom is a deep-brown color, about 3 minutes. Use high heat: We are often too intimidated to use the high setting on our stovetop for anything other than boiling water. Sous vide is an option, too. If you have a t-bone or bone in rib steak, the bone can easily be removed using a sharp knife and simply following along the bone This time we start the steak in the oven and then sear it afterward. At the same time, preheat a cast iron grill pan … First, salt brings out the flavour in the meat. And who knows — maybe next summer you won’t even bother dragging the barbecue back out again. (For medium, cook 4 to 5 minutes on second side; for well-done, … Slow-roasting the steak first allows heat to evenly penetrate the meat, giving the interior a chance to begin cooking without overcooking the outside. Hold the steak on their sides and cook the edges for 1 min per side. Pat the steaks dry with kitchen paper, and season with salt and pepper. Sassy Steak Marinade and Sauce Rating: Unrated 102 A tangy marinade and sauce for all types of steak. However, there are times when you just want steak without having to bundle up. 2 10-12 oz strip loin steaks, 11/2-inches thick. These ridges give … The perfect sirloin steak. Moreover, its lesser degree of browning means that it will lack the complex flavors that the Maillard reaction creates, and the meat tended to curl in the oven. Pat your meat as dry as you can, then rub it with oil to form a seal. Pros: This is a traditional method that has been in widespread usage. The 4-3-2 method works best with a boneless, rather than a bone-in, rib eye because the steak needs to be right up against the surface of the pan, and the bone can interfere with that. Pros: This method produced a steak with even doneness and a soft texture. Here are a few essentials when it comes to properly browning meat: Avoid cold meat in a hot pan: We aren’t always comfortable bringing meat to room temperature, but at the very least take your meat out of the fridge 15 minutes before you intend to cook it. If you don't mind waiting, this may be the best way to cook steak indoors. © Copyright 2021 St. Joseph Communications. I’ll be the first to sport a parka and boots and face the elements on a cold winter night if it means a juicy steak for dinner. Remove from the pan and rest for 2 minutes before serving. Remove the steak from the skillet and let it rest, covered in foil, on a cutting board for 7 minutes. Place the bag in the water until the steak is up to your desired temperature and wait 45 minutes to 4 hours for it to get there. Cons: This method will not yield the fully seared crust produced by the techniques described above, so its texture will be somewhat one-dimensional. Originally published January 2015; Updated November 2019. While this is most critical with tougher steaks like flank steak or skirt steak, even a tender steak like a rib eye will be tougher if you slice it with the grain. The 4 Best Methods to Cook a Steak Indoors. Sear for 2 minutes. Get out your cast-iron skillet. Place the steak on a sheet pan with a rack and transfer to the oven. Get the recipe. Add the steak, press flat, and cook for 4 minutes without moving. Sirloin includes cuts of varying quality. This will raise the steak's temperature to 135 F. Let the steak rest, tented, for 10 minutes. Can easily be doubled. In addition to seasoning, we also apply a generous knob of butter to the top of the steak before cooking it entirely in the oven. The method below begins in the oven and finishes in the pan. Resting helps preserve the steak's juices so that they don't come gushing out when you cut into it. We tested different techniques to find the best ways to cook steak at home. Updated February 13, 2019. This brings up the issue of properly browning or searing meat. Cons: The cooking process leaves little room for error in terms of timing, which can lead to a sense of panic in the kitchen. Sometimes a good-quality steak and a light drizzle of green sauce works, too. St. Joseph Communications uses cookies for personalization, to customize its online advertisements, and for other purposes. Danilo Alfaro has published more than 800 recipes and tutorials focused on making complicated culinary techniques approachable to home cooks. Once hot, set your steak in the skillet. By ERIN_STEELE. The hotter the pan, the more the caramelization and colour. Remove the steaks from the fridge about 30 mins before you plan to cook, so they’re closer to room temperature. https://www.ehow.com/how_8748534_cook-sirloin-steak-remains-tender.html The resting times for each method are included in the instructions. Cooking The Sirloin Steak. When you're cooking a petite sirloin steak inside, the simplest way is to marinate then broil. In this method, we turn the tables on the previous method. Are You Choosing the Best Cuts of Beef for Your Steak? Add steaks and sear until deep brown and crisp, about 3 minutes a side. Pat your meat dry: Oil and water don’t like each other. Sirloin steak is cooked stovetop and sliced, then served with browned mushrooms in a buttery balsamic sauce. Give it a try, you’ll love it. Just the thought of a thick, juicy slab of perfectly cooked beef will make the mouths of enthusiastic carnivores water. The 4-3-2 method is the simplest method and by far the quickest, while most closely replicating a chargrilled steak cooked on an outdoor grill. Pat your meat as dry as you can get it before seasoning it and adding it to the pan. Flavorful but not too spicy. Transfer the steak to a 450-degree F oven for 3 to 10 minutes, until an instant-read thermometer inserted into the thickest part of the steak reaches the desired numbers. If you enjoy a chargrilled steak, this is the technique for you. In order to correct this, it’s time for a little rethink. https://www.instructables.com/How-To-Pan-Fry-the-Perfect-Steak https://www.thespruceeats.com/cook-the-perfect-restaurant-steak-336360 https://www.rachaelrayshow.com/articles/how-to-cook-a-rib-eye-steak When you're cooking a petite sirloin steak inside, the simplest way is to marinate then broil. Your target temperature for the steak is 120 to 130 F, at which point it is considered. No matter which method you use, you'll want to start with these simple steps: We assume that you like your steaks medium-rare to medium. Find out how to make the perfect one here. Take your steak out of the fridge and let it sit on the counter for 30 minutes to an hour. . This helps to dry the surface in preparation for pan-searing, which will result in an unbelievably delicious crust on the steak. Add the sirloin steak to the pan and let it cook for two to three minutes before flipping the steak with tongs. Continue to cook the steaks for another 3 to 4 minutes on the second side for rare to medium-rare. When meat is wet and enters a hot oiled pan, a layer of water between the pan and the meat prevents it from colouring. This is what I like to refer to a “rubber chicken’ syndrome. Sear evenly on each side for our recommended time, turning every minute for the best caramelised crust. The purpose of browning meat is to create flavour. If the centre of your meat is cold, it will be undercooked when the exterior is cooked. This method produces a hard-seared crust, which is precisely what you want from a perfectly cooked steak. Whether you’re browning steak or ground beef, you’re building flavour with that caramelization. The high heat will help sear the outside of the steak and seal in the juices. Take a heavy-based frying pan that will comfortably fit both steaks, add … Add the steak to a sheet pan with a rack. Before you begin, remove the steaks from the fridge and allow to come to room temperature (for at least 1 hour) Turn the stove up on high and make sure the skillet is very hot. Remove from the oven and coat the steak in oil. You need a HOT pan to properly sear meat. Add a tablespoon of canola or vegetable oil to the pan, swirl it around to coat the pan bottom, and add your steak. Season steak with 1/2 teaspoon each salt and pepper. Quickly sear in a hot pan for 1 to 2 minutes per side. Season, season, season: Salt serves two functions when it comes to browning meat. Flip the steak only once Pros: The steak should be evenly cooked all the way through, resulting in perfect medium-rare with a lovely seared crust on the outside. Both help to make it more tender. Leave to rest on a board or warm plate for about 5 mins. Preheat the oven to 400 degrees F (204 degrees C). Regardless of what method you choose for cooking, you'll need to rest your steaks. Preheat the oven to 200 F. Place the steak on a sheet pan with a rack and transfer to the oven. By Kristen Eppich Add the steak, a knob of butter, some garlic and robust herbs, if you want. Pros: This method was easy to execute, quick (only 9 minutes combined cooking and resting time), and produced a steak that was cooked to medium to medium-rare perfection. The lesser degree of browning allowed the pure flavor of the aged beef to shine through. Allow the steak to cook for another two to three minutes before removing it from the pan and transferring it to a cutting board. Second, the salt helps caramelize the meat, forming that crispy crust you’re looking for. Flip and sear for another 2 minutes, then transfer the entire skillet to the oven for 2 to 5 minutes. Now that your steak is seasoned and the skillet is nice and hot, it is time to start cooking! For reference, it will take approximately 6-7 minutes for a 1-inch ribeye steak to … Cook for 20 to 35 minutes. https://oldworldgardenfarms.com/2020/02/11/how-to-cook-new-york-strip-steaks Remember to slice your steaks against the grain. The barbecue may be hibernating, but that doesn't mean you have to take a break from grilled steak. https://www.ehow.com/how_8177768_cook-tip-steak-make-tender.html You could use any cut of steak for these methods, but for our comparison, we used tender steaks (such as New York strip or rib eye) cut 1 to 1 1/2 inches thick. T-bones and bone in rib steaks cook evenly when grilling outdoors but we recommend using boneless cuts such as strip lion, rib eye or top sirloin steaks when indoor grilling a skillet steak, the bones don’t allow the meat to touch the surface and cook evenly. By Bird's Eye. The classic method of pan-cooking a steak involves searing it for about two minutes per side in a hot pan, then sliding that pan into a hot oven to continue cooking. Preheat a heavy skillet for a long time over high heat. Cast iron gets hot and stays hot, and because it's flat, you can be sure that every inch of your steak comes in contact with the hot cooking surface. This is that time. Step 6 Insert a digital instant-read meat thermometer in a thick spot in the middle of the steak. Cook the steak for about 2 minutes on each side for a medium-rare steak, 2 1/2 minutes per side for a medium … The cooking process itself was considerably more relaxed. Don't add any oil. If it has sirloin and steak in the name (e.g. Season well with salt and pepper, then add to pan. If you're going to go to the trouble of cooking it properly, you might as well slice it properly, too. Let's talk steak.