The perfect sirloin steak! Now most people tell me that they just do not like the sirloin, and I know just why, the average grocery store and meat market has been advertising sirloin steaks for years and putting everything into the meat case, but a center cut top sirloin. They have been selling sirloin tips, or ball tip steaks, tri tip steaks that have been cut wrong, or top sirloins that are not cut right leaving 3 muscles with grain that go in 3 different directions.
Our center cut top sirloins are absolutely perfect! We take the whole inside top sirloin and remove the picanha or coulotte leaving the 2 center cut muscles. We then seam out these muscles and remove the Sciatic and nerve along with all of the seams. This leaves us with a true center cut beautiful loin. We then cut into 8oz "baseball" shaped top sirloins, Now take this sirloin an add 28 days of age on it, and this is my favorite steak!
First I start with a seasoned cast iron pan, and bring up to temp around 375. Add a drizzle of olive oil (I like roasted garlic olive oil) then sprinkle steak with cracked black pepper and sea or kosher salt.
Right into the pan she goes! This sear should take about 8 to 10 minutes per side.
Reduce heat, then add
Fresh garlic cloves, rosemary, thyme, and 2 tablespoons of salted butter and baste for 2 minutes. Internal temp of a great steak is between 125 and 137 Ferin height for medium rare. This steak can be tricky since it is so thick, you may need to pop into the oven for 4 or 5 minutes at 350 to finish to the perfect temp.
remove from heat and let rest!
Resting a steak is one the most important overlooked aspects to cooking great meat. This gives the steak a chance to recoup from the searing process and cool. It also is key to keeping the juiciness locked inside the steak instead of letting it seep onto the cutting board and all over the counter. I rest steaks for 15 minutes!