How to cook perfect sirloin or rib eye steak recipe
Comments(99)
Friday night is steak night chez Cottage Smallholder. It has become an institution. We started it when Danny was weekly boarding at at an assignment in Exeter, five years ago. The promise of a really good steak bolstered him up on the drive home.
The steak has become an integral part of our life. We now accept no invitations on a Friday night, preferring to batten down the hatches, open a bottle of good red wine and pig out on unbelievably good sirloins and, occasionally, rib eye steaks. These are supplied by Fred Fizpatrick on the Exning Road, Newmarket and always cooked by Danny. His recipe is below.
How to cook the best tastiest pan-fried steaks recipe (for two)
Ingredients:
- 2 sirloin steaks, not too thin. We love ours at about ½ inch or 2 cm thick
- 2 small knobs of butter, about ½ oz (10g) each
- 2 tbsps olive oil
- 1 tsp ground black pepper
- ½ tsp garlic granules or powder (this is optional and does not overwhelm the steak)
- ½ tsp salt
- 1 tbsp Balsamic vinegar
- A timer that can measure minutes and seconds
Method
This method is for medium rare steak. Simply allow extra cooking time if you prefer medium or well-done steaks.
- Using a flat frying pan or a skillet (there is no difference in cooking time), pour the olive oil, one knob of butter and sprinkle on the salt, black pepper and garlic granules (optional). Set your stove top ring to a medium heat. Ours goes from 1 to 9 and we set it at 6. Allow it 2 to 3 minutes to heat through, so that the butter has melted and the pan is hot.
- Place the steaks on the frying pan. Arrange them so that the fatty edges are in the middle of the pan.
- Cook for 2 minutes on one side. Then turn them over and cook for 1½ minutes on the other side. If you like them medium rare, do not exceed these timings.
- Remove from the pan onto warm plates (not hot, as cooking will continue) and leave them to relax for 5 minutes or more.
- Add ½ mug of boiling water to the pan and toss in the second nugget of butter and the Balsamic vinegar. Turn the heat down to about 3 so that it reduces without boiling dry.
- Pour this “jus” over your steaks.
We always cut our steaks in half so that we each get a portion of the two steaks. For some unknown reason, they never taste the same
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FD
thanks for the advice. it was quick and easy and delicious!
Hi Jane,
Great! We have sirloin steaks nearly every Friday night. They are tasty. I fact I prefer a good sirloin to a fillet steak – far more depth of flavour.
i just made them like 10 minuts ago, very good in my opinion. i diddnt know how to make them on a stovetop so i seen this and tryed it, i also fryed some onions and mushrooms in with mine. i diddnt do the vinigar topping though, i just threw A1 on it! thanks for the recipe
Hi Josh
Thanks for leaving a comment! frying them with onions and mushrooms in the pan sounds like a great idea.
hi thanks for the recipe
Hello Shaun
So pleased that you liked the recipe! Thanks for dropping by.
great recipy
Havent cooked them just yet, but would like to say that I used to cook mine on a charcoal grill. I’ll try them on a stove top, though. Mom always said, “Nothing beats charcoals.”
Hello Aaron,
In the UK the barbacue grill season is short so we have to make do with these. But they are scrummy, delicious and give a skip to my heart when I am driving home on a Friday evening.
Made this last night, and it was the tastiest home-cooked steak I’ve ever had – great recipe, especially the jus!
The only thing I’d do differently next time would be to rub some pepper into the steak first as personally I like them a bit more peppery. Perfect other than that though. Now the only question is what to have with it…
Hi Richie
Like the idea of rubbing the steaks with pepper first! We must try that.
Thanks for leaving a comment.
The times are meaningless without some corresponding weights. As I found out tonight…
Hi Matty
I’m sorry that you were disappointed.
Our timings are meaningless without taking on board the thickness of your steak(s). This recipe takes the thickness of the steak (2cm) into account not the weight. It works for 2cm steaks every time, whatever the surface area and overall weight. We cook and eat these once a week.
If your steaks are thinner or fatter you need to adjust the cooking time. Weight is irrelevant. The steaks might be massive and fill the frying pan or teeny 7cm steaks (across the surface rather than depth). Both need the same time to cook. Think depth not breadth.
Also we are cooking steaks using a good frying pan with a thick solid base.
What a beautiful Sirloin Steak. I am not a great steak lover but my husband is. I like what my husband calls wet dinners, the jus with that was beautiful and I served it with fried potatoes and onions, mushrooms for the old man (I don’t like mushrooms) and sliced green beans. delicious! cheers
Excellent recipe. Serve with grilled mushrooms, sautee potatoes and fried onions! To die for
Hi Mary
So pleased that you enjoyed this recipe. Love your selection of accompaniments.
I’m preparing Easter dinner for a group who voted unanimously for steak. This will make grilling steaks after coming in from church so much easier and quicker. Plus, the recipe sounds delicious. I’m adding the mushrooms. I can’t wait to taste the jus. I’m going to prepare the rest of a traditional meal in advance which will include gourmet potatoes, green beans, deviled eggs (gotta use some of those Easter eggs), and pound cake with strawberry slices for dessert. Happy Easter, and thanks for this recipe!
Hi Linda
Your Easter meal sounds scrummy. We have a great recipe for mushrooms here http://www.cottagesmallholder.com/?p=378
Will be thinking of you on Sunday. Happy Easter!
Thanks for a great recipe. I tried the jus idea thought I wasn’t too sure about it beforehand. It was excellent!
Hi David
Thanks for leaving a comment, much appreciated.
I tried your recipe and thought it was great!
Another good tip is to make sure your steaks are room temperature before cooking. I take mine out of the fridge half an hour before cooking, and season them with some salt pepper, a dash of olive oil, rub with a clove of garlic, and a tiny drop of tabasco. Using ground nut oil with butter is a great combo for cooking them also but cooking on medium heat is a great tip, some people think it has to be on full blast but this is not the case!!! I like to serve mine with sauteed potatoes and a jus like you describe, roasted peppers are also a treat!!
Hi Mike
The room temperature tip is a good one, thanks. I like the idea of seasoning them prior to cooking – must try that next time!
Roasted peppers would be a great combo!
Wonderful recipe! I used a cast iron skillet on our gas stove. Served it with baked potatoes, brocolli, mushrooms, & crisp salad with warm bread. I’m a big fan of balsamic vinegar, but I’d never considered using it with steak! Thanks so much ~ hubby and children say, “Ditto!”
Hi Susan
Thanks for taking the time to leave this feedback. Danny is a genius when it comes to steak or a roast.
Glad that you enjoyed the recipe. Cast iron skillet sounds like a good twist!
Hello, Get the champagne out (in my case white wine-can’t stand champers), at long last I have cooked the perfect sirloin steak – thanks to your goodselves. It’s only taken me 48 years of married life to do it! I can cook all the other meats and my pastry is good (not sponge though). I have always been a terrible failure with any sort of beef. It has been a love hate relationship between me and the cow. Today I followed your perfectly timed recipe and ingredients and got the great thumbs up from hubby dearest. Yippee.
Thankyou. Here’s to the next one.
Yours very gratefully and sincerely,
Ronnie
lots of kisses
Hi Ronnie
I am so pleased that our recipe worked well for you. Beef has to be just right, particularly steaks or a joint. Danny is head chef when it comes to beef and his recipes always seem to work.
Thanks for taking the trouble to leave a comment. Much appreciated.
my father is cooking your steaks at the moment, thanks for the recipie, he thinks hes gordon ramsey at our hob
x
Hello Craig
Hope they were as scrummy as ours are!
hey, umm i havnt tried it yet but would like to know how to do it on a electric stove that goes up to gasmark4???
im only 15 and im tryin to make this for the girl i like and want to ask her out that night.
please help me, many thanks
Hi Scott
You fry the steaks on the hob. Medium heat – the middle setting of the dial for the ring that you are using. Our dial has settings from 1 to 9 so 4 is perfect. We don’t have gas our stove is electric!
Good luck with the meal – do hope that it turns out well.
Never cooked steak before, tried your recipe, wife says its the best steak she’s ever had.
Its now a regular thing for us.
Good idea is to try rubbing the salt & pepper along with the vinegar on the steak as a kind of marinade, leaving for half an hour & then frying with onions.
Chips are a great side.
Hello Manj
Delighted that you like this recipe. Thanks so much for sharing your twist with us.
Im going to give ur recipe a try tonight. My parents are away on holiday and i thought id treat myself to a nice sirloin tonight. Just a quick question, why do you leave the sirloin to rest for 5 minutes? Is this something to do with taste? Sorry if thats a daft question, im only 19 and trying to teach myselfy to cook more than beans on toast!
Hi Rory
The meat relaxes and reabsorbs the juices, so the steak will be more succulent and tastier.
I’d also take the steak out of the fridge half an hour brfore cooking to get to room temperature (especially if it’s a thick one).
Hi
thanks a lot for saving our dinner! my hubby bought basically the cheapest steak he could find– and I did a search for a recipe that would work. It worked beautifully and was delicious and tender. Thanks again!
Hello Maryn
Great that the recipe worked for you!
Great recipe! I tried this on my last steak dinner, and is the first time ever thatI’ve gotten them right (I’m pretty sure i wasn’t letting my meat rest before, and sio has made a HUGE difference!). Being as I love steak, I was very, very pleased! Tonight I am serving them with sliced grilled potatoes and a house specialty – (frozen) spinach cooked with lots of butter, and then add in a good few tbsps of cottage cheese. I also like to do biscuits with anything ‘jus’ as nothing soaks up that jus nicer. Am also doing onions, of course, and am going to try red bell peppers as well, just for added yum. Also a tip – anything beef, especially a stew, or even steaks like these – try adding cocoa (not sweetened) as a ‘seasoning’. Even a tsp. deepens the flavor. I also always use beer with beef, sometimes red wine, to deglaze my pan. Thanks again for the recipe! It’s great!
I bought steak for the 1st time yesterday, its quite expensive in London so this is a rare treat for us. I’ve never cooked it before so will be trying your recipie. I’ll probably serve mine with garlic mash potatos with the skins on (somethin I had in a steakhouse in america), onion rings and cheese baked beans (just cook ya beans as normal and add some grated cheese).
Very nice, most people dont seem to be aware of the need for resting a steak. Your way was very juicy! yum. Heres my way for cooking 2 sirloins.. Take sirloin out of fridge 30 mins before cooking, season the steak on the side you will be placing on the pan with a mix of conrflower oil, squeeze of lemon, clove of crushed garlic and sea salt. Heat pan until its impossible to hold your hand over the surface, pop the steaks in, 2 mins each side for rare, 3-4 for medium, and 5 (if you must!) for well done. Turn the steaks only once, and do not move the steaks in the pan! Once cooked let the steaks rest for the same ammount of time you cooked them, serve with whatever you like! Enjoy.
Never cooked steak before, used your recipe. Tasted brilliant, I now look forward to friday steak nights!
Thank you.
The extra vinegar topping was delicious too
Have been ill for a week with a kidney infection and havnt eaten at all. made this steak just now and have to say it was the best steak i ever cooked. normally i have peppered sauce with mine but the jus was delicious. ate half of it. the other half is in the oven for later.
thanks for a delicious recipe
It is so pleasing to hear all your good comments, especially from the guys. Steak is a gloriously macho meal so any man should be able to cook it to perfection. With a little practice
Fiona should have given some credit to Raymond Blanc because one of his his books told me the timings (and the importance of a little butter) for the first time in my life.
Virgina – omygawd – all that cholesterol sounds magnificently exciting. And cocoa? We love loads of butter with frozen spinach as you describe but to add cottage cheese is a real risk that we are more than delighted to try out next time.
Helen – do please come back and tell us how it worked out.
Cmomo – thanks for an adventurous new way of gauging the correct temperature and a whole new method that is different from mine. I will try that next Friday night. If it all goes wrong, what is your address? – only joking
Hey, Craig, thank you for taking the time and trouble to let us know that you were happy with the outcome. It’s always a risk posting up these recipes because sometimes people can misunderstand some vital aspect or stove top temperatures can vary wildly. But it is great to know that a first-timer cooked a great meal. Top marks to you!
Very well done, Elaine, for tackling a steak after a week off with a rotten kidney infection. And thank you too for coming back to post your positive response. We sometimes put a (small) leftover portion in the fridge for next day and it’s great as a steak sandwich with mustard or mayo.
I did modify the original recipe just now to remove the squiggles and added a dash of garlic powder to the pan. That’s the way I have been doing it for the past 5 months. Plus, this works just as well for rib-eye steaks but not for rump steak – that needs slower cooking so we will post that one up shortly.
Hi
wish me luck.
we love the idea of the receipe and we are going to try it tonight (very rare for me to cook so fingers crossed.) I’m going to accompony mine with beefy chips,peas and mushrooms. I’m going to add single cream to the sauce. do you think this is a good idea and will it work. hopefully it will be a nice suprise for the wife
Hello Stephen
I think that adding cream to the sauce would be a mistake as the sauce is wonderfully meaty. I’d love to hear how it tastes if you do go down the cream route.
Good luck, hope that all goes well tonight.
I followed your recipe and for the first time ever, I love how my pan-fried steak turned out! I’m a notoriously bad cook, so I can’t wait to surprise my sisters with my new-found skill
Hey Victoria! Very well done
I do not believe for one moment that you are a bad cook, I would guess that it’s just that nobody ever told you the details like what temp and how long for etc. That was me a few years ago.
You have made our day with your comment. Thank you very much.
Hi there. The jus is a great idea, though I was surprised by the medium heat you mention. I have always, in pan-frying a steak, been taught to use as high a heat as possible. In the link below, Jason Atherton of Gordon Ramsay’s Maze Grill restaurant suggests an iron skillet (to stay hot when the meat goes in), raised to smoking heat. The very important thing here is to apply oil and seasoning to the steak before adding it. Oil in the pan will burn. The timings will be similar to yours, but the outside will be more deeply browned from a given doneness of the steak.
http://www.deliciousmagazine.co.uk/blogs/How_To_cook_the_perfect_steak_1160
I am a guy who likes his steaks exceptionally rare, though, so this is a necessary approach to get the required browning.
Thanks for this recipe. I made it tonight for my boyfriend – we really enjoyed it.
Served with home made potato wedges and salad.
Look at http://www.ideas-smart.com/node/22. It explains different approach to preparing steaks. First, cook the steak in oven on a low temperature until the core reaches desired temperature. Then fry quickly. I tried it recently and I never had juicier steak before.
I use a marinade, then for a a ju I add the marinade along with the vinegar and some red wine, port wine, or other liquor. I simmer the a ju until it is almost sticky.
Hi, I tried this recipe last night because like you I tend to get a huge slab of sirloin every Friday as a treat to myself.
I think I may have used a little too much butter or oil though, as the fat was bubbling all around the steak, almost boiling the sides, rather than the steak frying in oil.
There was also quite a thick layer of fat (2-3cm) on the steak which might have caused this, maybe I should have trimmed that down a touch first.
Because of this, I decided not to use the ‘jus’ as it was mostly oil, but instead made your pesto mushrooms to go on top.
Both these and the steak was delicious and I will try it again next week (hopefully with a little less fat!)
Great recipe, will use again and again, thanks.
Hi Jon
Great that the recipe worked for you. Thanks for dropping by.
I just returned from my first visit to America, where I sampled possibly the best burger of my life (it was a flame grilled kobe beef burger).
So now I’m keen to try cooking all things burger shaped, and wondered if you (or anyone else) had any recommendations? I dont like supermarket ‘beef mince’ much, so Im hoping to find one that uses sirloin or premium beef cuts
Thanks
Hello Carpii
We don’t have the ultimate burger recipe. Unfortunately.
I reckon that you need to mince your own beef or find a butcher who will do this for you. I do know that you need at least 20% fat to make a succulent burger. They are just like sausages and fail if there isn’t enough fat.
HFW does a very nice lamb burger recipe – I shouldn’t imagine it’s anything like the American flame grilled but nice for a change.
Thanks for the help fn, and Karen
I hadnt considered the fat content. Maybe sirloin isnt such a good choice after all, or maybe some sirloin minced up with a bit of a fattier cut
Ill do some googling, I just thought Id ask here first since Im pretty bowled over by some of the recipes here so far
Thank you for sharing the recipe
I just cooked a Sirloin steak from M and S to your recipe and as Cypher says in the matrix:
“it was juicy and delicious”
from now on all my steaks will be cooked this way.
Hi Andy
Thanks so much for taking the time to leave some feedback
Hi and thanks for sharing the recipe.
Never made steak before and wanted to make it for my mom on mother’s day! and this was perfect!
thanks again
Hi Michelle
Thanks so much for dropping by and leaving a comment.
Danny is King of Steaks and they are nearly always excellent!
Superb recipe, just cooked it for my wife for our wedding anniversary, perfect instructions for 2 medium rare sirloins!
Hello Dave
That’s great news. Danny is master of our steaks and they are always good.
Thanks for dropping by.
Made sirloin steak for lunch, and we’re now settling down to watch Everton hopefully win the FA Cup final against Chelsea.
Marinated ours over night in a pint of Yorkshire Bitter, which was later used to make gravy with the bits in the pan. Beer helps to superhydrate the steak and make it more tender.
Gwladys, thats interesting.
Ive heard of beef and ale pie before, but Ive not heard of marinating steak in bitter.
I think I may well give that one a try. Luckily Im also in Yorkshire ;D
Thank you so much for sharing this!! My friend’s misfortune was my gain… her freezer died, and she had to get rid of many pounds of sirloin steak. I hadn’t ever been fortunate enough to have much of it, and so I searched the Net to find out how best to cook it. Thankfully I found your site! I followed the directions exactly, and my family has been singing our praises ever since (though really the kudos are all yours)
Just wanted to let you know you’ve made a difference in the lives of five well fed West Virginians….. Again, many thanks!
Hi Laura
Danny will be so pleased to read this. Thanks for dropping by.
I have tried endless ways to cook steak and I have to say this is by far the best result i’ve ever had. The steak was tender and juicy, the jus was sweet and delicious. I will continue to use this way of cooking – thank you for a successful dinner.
Hello Louise
Thanks for leaving such positive feedback.
Louise, I was just like you for many years until I read Michel Blanc’s tips in one of his cookbooks.
We have adopted the method described by Che in his comment above and apply the oil mix to the steak before frying it on a reasonably hot skillet. I love the scorch marks. Almost as good as the flavour from a restaurant charcoal grill.
Many thanks for taking the trouble to leave feedback. I think the biggest kick that Fiona and I get from this blog is when somebody reports back that one of our recipes was a success for them, so double thanks.
well I cooked the steak your way, but forgot to do the jus, the wife said it was the best steak she had ever tasted. She who must be obeyed is shopping for steak and red wine for tonights dinner, so the jus will be made as well, I noticed people saying cook mushrooms and onions at the same time as the steak, would you leave them in the pan as you make the jus or remove them when the steak comes out and keep them warm?.
Thanks so much for the recipe, you have made a 62 year old Yorkshire man living in Scotland very happy
Hello, Glynn and thank you very much for taking the time to post that happy report
I guess people have their own way of cooking the onions and mushrooms. This is what I usually do:
Cook the onions in the pan that you will be cooking the steak in. Cook the mushrooms in a separate saucepan.
Take the onions out before cooking the steak and store in a warm oven. Add a little olive oil to the pan and fry your steak. When the steak is cooked, remove it to a warm place. Start making the jus and pour in any juice from the mushrooms to add flavour (water first, then mushroom juice, otherwise it might just burn off in a few seconds).
Good luck again tonight.
Hi Glynn,
Just to second Danny’s comments (not that Im an expert or anything
Ive tried making the jus both ways before.
If you leave them in, both the onions and mushrooms will take on the deep purple color of the wine.
Personally I think they look more appetising as natural colors, rather than when they’re an identical color to the jus.
Hi Carpii
I think that you’re right there. But either way it’s a delicious dish.
[...] but last night’s had to be perfect, so I did a wee Google and found this recipe for the perfect sirloin steak. Was a little cynical at first (butter? balsamic vinegar? garlic bread?*) but I was soon proved [...]
Hi there,
Reading your atricle and preparing myself to cook this tomorrow night.
I just hope I have everything I need!
Can I use olivio type spread instead of butter?
Also, I was thinking of putting peppers and onions in the pan. Would that work?
My girlfriend is not a steak lover but this is my chance to convince her. She does not want to see ANY red meat or blood, but also does not want it to be tough as an old boot!
Help!!!!!
P.s. I got 2 sirloins around the size you suggested and have an electric cooker which goes from 1 to 9
Alan
Hi Alan, and thanks for choosing our method for the Big Test. Hope we can repay your faith!
We have a friend, a vet, who is probably one of the most highly qualified in the world in her speciality. At last count she had 31 letters after her name. But she cannot face any pink in cooked meat either. With roasts and joints it’s easy because all we have to do is pop her slices under the grill for a few seconds to get the desired effect.
One thing you did not mention is how you like your own steak (rare, med, well done).
I fear that the only way to be sure is to use your steak as the “control” – test your steak every so often and when you think it is the way she would like hers, then you are done. A small sacrifice for the greater good.
First off, bring the steaks to room temperature by taking them out of the fridge at least 30 minutes before cooking and put them side by side on a plate. That ensures that the inside middle bits are not still chilled.
Secondly, the pan needs to be a little cooler than we would use for our rare steaks. Otherwise the longer cooking time that you need would result in shoe leather at high temperature. I think it’s best to do it like we cook tougher rump steak. Set the ring to 4 and give the steaks 3 minutes on each side. Then test yours – make an incision and see how pink the inside is. Give them an extra minute on each side if required. Test again and cook some more if required.
NO – you must not use a spread like Olivio. The method needs the dairy fat in the butter. But you can leave out the butter altogether. It does add a nice extra bit of flavour but leaving it out will not really spoil the overall effect.
YES – pepper and onions sound like a tasty combo. Start cooking them gently 30 minutes before the steak goes on, maybe at ring setting 1 to 2 so that they soften nicely without burning. Have your oven warming up fairly low, maybe 50 c (may take some guessing) and transfer them to a warm plate on some kitchen paper towel to absorb any excess fat or oil while you cook the steaks.
The all-important bit is to let them rest for at least 5 minutes before serving. The great thing about cooking well done is that it can go back on the pan for a minute or two if needs be, while you distract the guest with some witty and engaging conversation
Good luck!
Sounds Excellent. Thanks for the swift reply. I shall head off to the supermarket for the butter etc tonight!
Thanks for the excellent recipe – I tend to rub salt / pepper onto the steak before cooking but the balsamic is a great idea.
My wife likes medium steaks whilst I like rare or medium rare (depends if its a full moon!) and I’ve found the easiest way to solve this is to get the butcher to cut a slightly thicker steak for me – cook them both for the same time in a single pan and we each get the steak cooked to our preference but at the same time.
I came, I saw, I cooked – fantastic advice, produced my first ever good steak – many thanks!
Hi Darren
I’m sorry but I missed your comment. Great idea getting steaks of different sizes, thanks.
Hi Matt
Good news. My mouth is watering just thinking of steak.
Hi, am going to try this recipe tonight sounds good – will let you know……xx
…I’m crap at cooking stakes so i’m going to give this a go tonight. I already see one problem..I use to cook them way toooooo long. My poor husband must really love me sticking around with my cooking. I’ll report back with the outcome! wish me luck.
BTW :Thanks for the super easy to follow steps.
What’s a mug in milliliters?
I just made this tonight! Cooked perfectly, tasted delicious! It is perfect for college students who don’t have a grill. Thanks!
Hello Morghanne
Great that this method worked for you. Danny is really good at cooking steaks. When I want a night off from cooking guess what I buy!
Hello! I just made this and it was delish! One thing I added was as mixture of blue cheese and butter, but then I am from Chicago where I was used to putting blue cheese with everything.haha
Hi Bertie
The blue cheese sounds like a great twist
I am cooking these steaks tonight for New Years day dinner. I can’t wait to try the recipe…it will be a little off since I don’t have any balsalmic, but I am sure it will still be a great meal. I’ll let you know
Have been looking for a fool proof way of cooking sirloin for soo long!! this receipe is absolutley fantastic!! I need never go out for a steak dinner again!! Thankyou!!!
Thanks for this great, simple recipe. Tried it twice, and got great results both times.
I Did improvise a bit – I had a clove of oak smoked garlic, which I used instead of the powder, and I poured the jus over some portobello mushrooms and red onions I’d reduced in a separate pan.
served with a small port, it was divine.
Hey guys – really enjoyed the jus, so simple yet so tasty. Ended up carving another hunk of bread to mop up the remainder!
2 mins each side in a hot pan plus 5 resting is just about perfect for a medium-rare ribeye, so thanks for that also!
Only thing I’d say is that if you’re running a v hot cast-iron skillet, be careful with peppering your steaks directly. If you get too much powder on them, you’ll get an unpleasant burnt flavour. So if you’re a pepper fiend like me, my suggestion is to crack some fresh peppercorns in your grinder or a mortar, then sieve to remove any fine powder. The cracked pepper can then be pressed into the meat with some decent sea salt flakes. You won’t regret it!
So I just bought a beef loin ball tip steak and need to cook them in a skillet. I have never cooked a steak in my life and I want to get it just right. I need it to be medium well. The package says it weighs 1.34 pounds….how long should I cook?
fantastic recipe! I’m not good at cooking meat, but this was so easy, the instructions were very easy to understand and it turned out perfect.
Good news! We don’t eat steak so much these days but when we do we follow this method.
just looking for recipes for a sirloin joint i’m trying when i came across this recipe i’ll definately be trying it i just want to say to a previous comment that i like nothing better than than lighting up the bbq in november in a fleece and cooking with beer or glass of wine, i have a friend of mine who has a bbq every xmas eve as his familys tradition (we both grew up in south africa so it was bbq for xmas not turkey) hope you have more recipes on here because i like how you cook
There is a great guide on cooking steak at this site http://www.traditional-beef.co.uk/article/Recipes_and_guides plus they do some amazing steaks available to buy online!
Just made this 15 mins ago . Soooooo good . I added colemans mustard to my sirloin first , bothsides for an added kick ! You should try it
At last a great recipe for great steak.
I used mulled wine rather that water, which gives it good colour and slight hint of spice.