“Sirloin steak is one of the few steak cuts that occasionally goes on sale. It is great for things like Stroganoff or Beef & Broccoli, but can be a little more tricky to cook as a steak without it becoming tough and dry. I had been watching ‘Worst Cooks in America’ and watched them cook so many steaks on the stove top and decided to try it myself. I got a beautiful sear … in the words of Anne Burnell … ‘Brown food tastes good!’ And when I cut into it, it was so nice and tender. Thanks, Chef Anne!” – April Ferre
Pan-Seared Sirloin Steak
Ingredients
- Sirloin Steaks 1-inch Thick
- Salt & Pepper or Spice Rub of Your Choice
- Oil for Frying
Instructions
- Remove steak from the refrigerator 30 minutes prior to cooking to bring to room temperature.
- Season with salt and pepper or the spice rub of your choice.
- In a stainless steel or cast iron skillet, add a thin layer of oil to cover and heat over medium-high heat until shimmering.
- If the steak was cut in strips and includes a layer of fat on one edge, sear that edge first for approximately 2 minutes to render the fat.
- Sear both sides of the steak for approximately 2 minutes each, making sure to get a nice brown crust. Cook the steak until the internal temperature reaches 120 to 125 degrees.
- Remove from heat and let rest for 5 minutes before slicing against the grain.
2025 Recipe – April Ferre