< Back to Blog
Original link:

2023-07-09 14:14:47

The perfect sirloin steak

video content Image generated by Wilowrid

For some reason , we are all expected from a relatively early age to be able to cook the perfect steak without even having any tuition .

No training .

That's not really fair in my book .

So today I'm gonna show you how to get perfect results by cooking a perfect steak .

So really , the first thing we need is a decent piece of steak to start off with .

If you put a dodgy old piece of beef into the pan , no matter how perfectly you cook it , all you're gonna get back is a dodgy piece of steak , Right ?

So here we go .

I'm using a sirloin steak today .

Um , you could be using fillets .

You could be using rump steaks , but the sirloin just does it for me .

Please remember a little bit of marbling going in throughout the stick itself .

Trust your butcher .

Tell your butcher what you need and a nice bit of fat coating on the outside .

Don't be put off by the word Fat fat really does equal flavour and you've gotta have it .

You've just gotta have a nice layer of fat on the outside of your sirloin steak .

video content Image generated by Wilowrid

Now then , a little bit of seasoning some ground sea salt .

You'll notice I'm using a red cutting board .

Raw meat , red board , Observe the laws .

Then I'm gonna brush it with a little bit of oil on both sides .

Put it together .

She and steak is now ready to hit the pan .

But before we do that one last thing we've gotta check is the pan is good and hot .

If I was to put this so on steak into a pan that wasn't quite hot enough , all that would happen is this juices would seep out the steak into the pan and just boil and simmer away .

It become tough and pretty un this way .

Good , hot pan .

Um , if there's a little haze coming up , I got like , the heat haze coming off the pan .

Now we can know it's just about there .

OK , in it goes , Yeah , It's also important to remember now at this stage that this steak or chicken dimension of it , or pork steak , whatever you're gonna pan for or grill , is singing back to you immediately .

video content Image generated by Wilowrid

I was telling you Yeah , we're hot .

We're cooking .

We're cooking here .

Otherwise , you get back to that same situation where the steak just sits there and seeks in its own juices , and you don't want that .

So a good sizzling steak is a good way to start .

Give the give the steak .

Now about a minute sizzling on this one side and we'll turn it over .

OK , that's good .

That's looking nice .

Probably put it .

Put it down a little bit .

What's going to happen now ?

You see , we're sizzling on the other side as I turn the steak .

All the juices are getting more and more active inside the steak , so it's turned it over .

The juices are now falling down the other way to keep the centre of the steak nice and moist .

The juices have to be both sides of the steak , so we're gonna leave the steak now sizzling nicely for another minute on this side .

That will be a minute on both sides before we start really considering to what degree of cooking we want , whether it's gonna be rare , medium rare , medium or ever better even well done .

video content Image generated by Wilowrid

Uh , and by the way , if you want to earn the respect of any restaurant that you go to , don't order well , another steak because they will not respect you .

OK , now , as we've had a minute now on both sides , sizzling away happily , Uh , it's not a big smoke screen .

I think it's under control here .

Looking good .

But now we get to the quandary on what on earth is it like on the inside ?

OK , so one big tip , I guess really The best one I know of is , apart from experience , makes perfect or practise .

Makes perfect .

Is that , uh , do the old thumb test right now by applying your forefinger to your thumb and test this flashy bit .

Here , stand by your thumb .

Rare .

OK , that's gonna be a nice , rare texture and analyse it , Test it .

Oops .

Yeah , we're getting pretty rare here .

You know , if you move your for your your fingers across your hand onto your thumb , the nearer you get to your little finger , the tighter the more resilient the more resistance that this fleshy part of the thumb has IE .

video content Image generated by Wilowrid

The more cooked it becomes , the more resistance this has .

OK , so applying that into practise four finger to your thumb .

Nice , soft and flashy .

And what we have here is nice , soft and flashy .

So we're gonna stick to rare .

The next thing is now take it on to medium rare and I'm gonna take it to a medium so you can see exactly where we are now , all the way through the cooking process .

Please remember to keep doing this test because it can cut you out .

You can cook quite quickly .

So again , we've gone past that .

We're well past the rare stage now , OK , We're probably We're probably just about at medium rare now .

And this test really does work , OK ?

There's a very , very similar experience going on here with the resistance of this and the resistance of the stake we're we're doing well , we're going to go one more stage further , which is media .

So I'm gonna turn the stake one more time on the other side .

OK ?

Huh ?

video content Image generated by Wilowrid

Now this flat .

I mentioned earlier with us getting this in caramel .

Now that's a natural issue of is of the fat coming up and getting caramelised .

That's a good thing .

You know , blend boring .

White looking fat isn't really tasty , but this is gonna be tasty right there Money where my mouth is .

I always say that this is now medium just by going on this test , The resistance is just about identical .

So here we go .

So I've got a little white board down here Now put it there with a nice knife and all I need to do now is lift up my steak .

My medium steak cos it probably is the most popular .

People have it cooked .

OK , OK , now the steak is out .

It's as money where your mouth is time .

I am convinced that it's a medium steak without looking inside it .

You will be too .

Um , but one last thing we must do or allow ourselves to do is allow the steak time to rest .

Resting a steak .

Yeah , because while it's cooking , it's very busy .

All the juices are busy inside , bubbling all all over the place .

Now I have to carve into the steak .

video content Image generated by Wilowrid

Now all those busy juices will come oozing out onto the chopping board , which is not where we want all these juices .

We want them to stay locked inside the steak so it stays nice and moist , and the way you achieve that is by allowing time only a minute for the steak to rest .

And the same applies to roasting joints .

Any joint , whatever you cook on the larger side or red meat side , allow time to rest .

And those juices will stay nice inside where it belongs .

OK , nicely grilled salon steak cooked to medium .

Let's just see to a good , sharp knife right down the middle .

Nice thick part of the steak left to the one side , and they they have it a beautiful , moist , juicy medium cock sail and steak .


Attention YouTube vloggers and media companies!
Are you looking for a way to reach a wider audience and get more views on your videos?
Our innovative video to text transcribing service can help you do just that.
We provide accurate transcriptions of your videos along with visual content that will help you attract new viewers and keep them engaged. Plus, our data analytics and ad campaign tools can help you monetize your content and maximize your revenue.
Let's partner up and take your video content to the next level!
Contact us today to learn more.