Sirloin Steak with Blue Cheese Compound Butter Recipe - Home Chef (2024)

FAQs

What is the best cooking method for sirloin steak? ›

The best way to cook this cut is on the grill. But pan-seared Sirloin steak is also delicious. Additionally, you can broil Top Sirloin steaks in the oven, sous vide, or even air fry your steak.

Take your steak night to the next level with this easy but impressive compound butter for steak. Infused with garlic, fresh herbs, and a secret special ingredient, this compound butter adds so much flavor to steak, and makes an impressive presentation with very little effort.

Add 2 tbsp unsalted butter to the top of each steak during the last few minutes of cooking, spooning butter over steak as it melts. Remove the steaks from the skillet and let rest for 3 to 5 minutes.

Top sirloin is basically a sirloin steak with the bones and bottom round muscles removed. You get a “premium” boneless cut with top sirloin, which makes for a superior eating experience. You may also see cuts labeled top sirloin, sirloin tip, top sirloin cap, or picanha.

Go for oil, it has a higher smoke point. You need a hot skillet to properly sear a steak, hot enough that a pat of butter will begin to burn before it melts completely. You don't want to sear your steak in burnt butter. So reach for some oil when searing steaks.

Marinating: Marinating the steak is an effective way to tenderize it and infuse flavor. You can create a marinade using ingredients like oil, vinegar, citrus juice, soy sauce, and various seasonings. Allow the steak to marinate for at least 30 minutes, but longer is better.

Add you butter last to avoid burning.

Second, by the time your steak is ready the butter will have moved past browned and onto burnt, creating undesirable bitter flavors. Instead, start cooking your steak in the bare pan until it's about 20-30 degrees from your desired doneness, THEN add the butter.

The best way to cook a ribeye steak is quick, over high heat a cast-iron skillet and basted in an herby compound butter. As the steak cooks, the melted butter turns into a kind of sauce, making the ribeye deeply crusty and richly flavored.

By basting (spooning hot butter) your steak on a hot skillet, you'll get an evenly seared, golden-brown crust. Plus, butter basting helps distribute flavors from aromatics for an even more delicious steak.

How long to spoon butter over steak? ›

Use a spoon to pick up butter and pour it over steak, aiming at light spots. Continue flipping and basting until an instant-read thermometer inserted into thickest part of tenderloin side registers 120 to 125°F (49 to 52°C) for medium-rare or 130°F (54°C) for medium, 8 to 10 minutes total.

With more marbling, ribeye steaks are better known for their rich flavor and texture. However, dry-aging grilled sirloin steak can enhance its beefy taste without adding fat. Both ribeye and sirloin are wonderfully tender cuts, but ribeye has the edge here.

The top sirloin steak is the most tender and flavorful of the sirloin cuts. It's taken from the upper portion of the sirloin, close to the short loin. This steak is well-marbled, making it juicy and flavorful. It's often grilled or pan-seared and served as a standalone steak.

Well, they are both boneless, despite their names. The top sirloin comes from the sirloin of the beef and is more tender. The sirloin tip, however, comes from the round and is a little tougher and leaner in its marbling. Additionally, there is a ridge of fat that runs along the top of the boneless top sirloin steak.

Grilled steak has a smoky flavour and is a healthier option, while pan seared steak has a rich, caramelized flavour and is convenient for indoor cooking. Ultimately, the method you choose will depend on your personal preference and cooking style. Try both methods and decide which one is right for you!

If you are pressed for time and want a steak with an excellent outside finish and texture without sacrificing the inside juiciness, then pan-frying is a great option. But if you prefer to cook outdoors or if using fewer oils in your cooking is important, then grilling your steak is the choice for you.

Sirloin: Considered to be a prime steak, like fillet, but with more flavour. Best served medium-rare. T-bone: To make sure everything cooks evenly, it's best finished in the oven. Great for sharing.

Both cuts lend themselves well to a marinade and are a lovely, tender cut when cooked correctly. Top sirloin is a little better for grilling, because it's naturally more tender than the sirloin tip. As always, don't overcook these steaks! The longer you cook them, the less tender they will be.