In today's video , I'm going to be showing you how to cook the sirloin steak perfectly medium .
So make sure you stay till the end because I have a few tips and tricks on how to achieve this .
Ideally , you want to have your steak out of the fridge about half an hour before cooking half an hour to an hour should do the job .
Why is that ?
Because if you have a room temperature , it will take less to cook than having it out of the fridge when it's cold .
This steak is pretty thin .
Ideally , you one it probably double the thickness , but that's what we found at the shop and that's probably in most situation you're gonna find .
So we're gonna deal with what we've got before you get your seasoning on the steak .
Go in with about two tablespoons of veg oil and you wanna add an oil that's resistant to high temperature .
In this situation is canola oil , which it does perfectly in this kind of conditions .
And now once I have the oil on the steak , I'm gonna go with salt and pepper , I'm using rock salt , but you can definitely use normal salt and you're not gonna have any issues , do this on both sides and same with the pepper beef loves black pepper .
So don't think that you're adding too much once we got this ready , we can turn on the heat and I wanna make sure that the pan is really hot before adding the steak because I want to sear all the surface of the steak , keeping all those juices inside to keep the steak nice and moist .
I'm gonna cook this about two minutes on each side .
And once I'm done with those two minutes , I'm gonna base it with butter and that's how I'm gonna punch a lot more flavor into the steak .
So make sure you stay till the end because I'm gonna share this method with you and you're gonna get your steak perfectly cooked every single time .
Now , the pan is hot enough .
So we're gonna go straight in no more oil needed because we have enough enough oil on the steaks .
As you can hear the steak is seasoning and that's what we want .
We want to have a hot surface that's basically sealing all those juices inside .
Keeping it the steak nice and moist , in my opinion is absolutely nothing wrong if you flip your steak more than once because I know there are a few recipes out there saying , oh , well , you need to flip your steak only once .
I don't think that's a problem .
But if you flip it once after a minute , let's say , then make sure you give a minute on the other side .
So basically the amount you give you on , on the one side , make sure you give on the other .
So they cook evenly .
Now we're gonna flip it as you can see , nice and caramelized .
That's what we're looking for .
Also , what you might want to consider is to see this side of the steak , which is the fat because some people remove the fat entirely .
If you remove it entirely , then obviously you're not gonna need to worry about that part .
But if you want to keep the fat , it's ok and most people do , but just make sure you give you a bit of color by keeping your steak like this and see that fat giving you a bit of color and that's gonna be manageable for eating .
Otherwise it's gonna be kind of disgusting and pretty much raw .
At this time , I'm happy with what I see here in the pan .
We're getting there with the cooking .
I'm gonna add the butter because now it's time to base this steak .
And also I've got here a sprig of thyme and a sprig of rosemary .
I'm just gonna crush two cloves of garlic , add them straight in .
Same , the thyme and rosemary .
Everything goes in and I gonna use a spoon to base all these meat .
Now that I've got enough flavor into the steak , I need to check them with the prop thermometer and make sure that I don't go over 60 degrees Celsius .
Medium steak is 60 to 65 degrees Celsius or 100 40 to 100 50 F .
About that rate is approaching 60 now , so I'm getting it off the heat .
You need to get your steak off the heat slightly earlier than the temperature you want to achieve .
That's because it will continue cooking .
There is still enough heat in here .
So the steak will continue cooking .
If you don't remove it from the heat on time , then it will overcook .
So now I want to give this about five minutes to rest .
And after that , we're going to try and see how it looks like .
Now , if you have an excess of butter after cooking the steak , this is a pure gold .
So I don't want you to throw this away while you can do more garlic .
And after that , at the end , once it's slightly colder , you can add some chopped parsley and turn this into a nice garlic butter for your steak .
As you can see , you have a nice pink steak right there .
And my friends , I really hope that you enjoyed this video and if you did make sure to give you a thumbs up and I will see you in the next one with more simple recipes like this and this date is absolutely perfect .
I'll see you in the next one .