Pan-Seared Sirloin Steak
or
Oven-Safe Skillet 28cm
- Cook
- 11 min
2 beef sirloin steaks (⅔ lb each, about 1” thick), room temperature
Kosher salt and freshly ground black pepper
2 teaspoons vegetable oil
Season steaks by rubbing salt and pepper on all sides.
Preheat the pan over medium-high heat for about 90 seconds. Add in oil and swirl to coat evenly. Allow smoke to rise from the entire surface of the pan, then reduce heat to medium. Hold the steaks using tongs and sear, fat cap down, for about 2–3 minutes, or until golden brown.
Turn off heat and remove steaks from the pan. Once the smoke clears, wipe off excess fat from the pan.
Place the steaks back in the pan and sear over low heat for about 3–4 minutes, occasionally pressing down for an even sear. Once golden brown, flip and sear the other side of the steaks for another 3–4 minutes.
Turn off heat and let steaks finish to medium-rare in the pan’s residual heat, about 1 minute. Test for doneness by gently poking the center of the steak with your finger. Once you feel some resistance, remove from the pan and serve.
The key to achieving golden-brown perfection is to first preheat the pan, then to turn off the heat before adding steaks. This allows the heat to further equalize across the pan’s surface.
Wiping off excess fat as you cook the steaks will also help to achieve the perfect sear.
Master the art of your
Musui–Kamado with the Vermicular Cookbook.
A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.
