How to cook the perfect medium-rare sirloin steak in a pan

There’s just something so satisfying about cooking a steak at home, isn’t there? I mean, that sizzle, that aroma… and then that first, juicy bite! Forget fancy restaurants. I’m going to show you how to cook the perfect medium-rare sirloin steak in a pan, right in your own kitchen.

And the best part? This isn’t some complicated, all-day affair. We’re talking restaurant-quality steak, cooked exactly how you like it, in under 15 minutes! Trust me, even if you’ve never cooked a steak before, you can nail this. I’ve been searing steaks in a pan for years (it’s my go-to weeknight treat!), and this method is foolproof. Get ready for steak night to become your new favorite night!

Why You’ll Love This Recipe

Seriously, you’re gonna LOVE this. Why? Well…

Quick and Easy

I’m all about fast dinners on those crazy weeknights, and this is it! We’re talking minutes to prep and cook. Boom, dinner’s ready!

Restaurant-Quality at Home

Forget reservations! You can get that perfectly cooked, juicy steak right in your own kitchen. It’s so satisfying!

Minimal Cleanup

Okay, who loves doing dishes? Nobody! Pan-searing is way easier than firing up the grill. Less mess, more steak!

Ingredients for How to Cook the Perfect Medium-Rare Sirloin Steak in a Pan

Alright, let’s gather our goodies! You’ll need:

2 sirloin steaks (2cm-2.5cm thick, and make sure they’re at room temperature!)
1 ½ tbsp sunflower oil (or another oil with a high smoke point)
½ tsp salt
½ tsp black pepper
1 tbsp unsalted butter
4 cloves garlic (peeled and squashed – I just use the side of my knife)
2 sprigs fresh thyme (optional, but oh-so-good!)

Now, about that room temperature thing: it’s super important! If your steak is fridge-cold, it won’t cook evenly. Letting it sit out for about 30 minutes before cooking makes a HUGE difference. Trust me on this one!

Equipment You’ll Need

Okay, gear up! You really don’t need much. A heavy-bottomed frying pan is key – cast iron is my fave! Grab some tongs (gotta flip that steak!), and a plate or board for resting. Oh, and a meat thermometer? Totally optional, but it can be a lifesaver if you’re nervous about doneness.

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How to Cook the Perfect Medium-Rare Sirloin Steak in a Pan: Step-by-Step Instructions

Alright, here’s where the magic happens! Follow these steps, and you’ll be chowing down on a perfect steak in no time.

Preparing the Steak

First things first: pat those steaks DRY. Seriously, use some paper towels and get them nice and dry. Why? Because moisture is the enemy of a good sear! We want that gorgeous, crusty exterior. Next, drizzle both sides with your sunflower oil. Then, sprinkle generously with salt and pepper. Don’t be shy! Massage it all in – give those steaks a little love.

Searing the Steak to Perfection

Now, crank up the heat! Get that heavy-bottomed pan screaming hot. You should almost see a wisp of smoke. Carefully place the steaks in the pan. Don’t overcrowd it! Cook for about 3 minutes, but here’s the trick: turn them every minute. Yep, every minute! This helps them cook evenly and get that beautiful crust all over. Just be careful, hot oil splatters!

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Basting with Butter, Garlic, and Thyme

Okay, things are about to get *really* good. Reduce the heat a bit (or if you’re using cast iron, you can even turn it off – it holds heat like crazy!). Add the butter to the pan. Once it’s melted and bubbly, throw in your squashed garlic cloves and thyme sprigs (if you’re using them). Now, tilt the pan and use a spoon to baste that glorious, garlicky butter all over the steaks. Keep doing this for about a minute. The aroma? Out of this world!

Resting is Key to How to Cook the Perfect Medium-Rare Sirloin Steak in a Pan

This is the most important part, so listen up! Remove the steaks from the pan and place them on a warm plate or cutting board. Let them rest for at least 5 minutes. I know, it’s torture, but trust me! Resting allows the juices to redistribute throughout the steak, making it incredibly tender and juicy. If you skip this step, all those juices will run out when you cut into it, and you’ll end up with a dry steak. And nobody wants that!

Tips for Success: How to Cook the Perfect Medium-Rare Sirloin Steak in a Pan

Want to take your steak game to the next level? Here’s the inside scoop!

Meat thermometer is your friend! For medium-rare, aim for 130-135°F (54-57°C) internal temperature. You can learn more about steak temperatures here.
Steak thickness matters! Thicker steaks need a bit longer. Adjust the cooking time accordingly. Don’t worry if you need to add a minute or two!
Don’t be afraid to experiment! Once you get the basics down, have fun with different seasonings and flavors. Check out more recipes for inspiration.

Seriously, once you nail this, you’ll be making perfect steaks every time!

Variations for Your Pan-Seared Sirloin Steak

Okay, so you’ve mastered the basic recipe? Awesome! Now, let’s get a little fancy! My favorite part is experimenting with different flavors. Try adding a pinch of red pepper flakes for a little kick, or swap out the thyme for rosemary. And don’t even get me started on finishing sauces! A simple pan sauce with red wine and shallots? *Chef’s kiss* The possibilities are endless!

FAQ: How to Cook the Perfect Medium-Rare Sirloin Steak in a Pan

Got questions? I got answers! Here are some of the most common things folks ask me about cooking steak in a pan:

How do I ensure my steak is medium-rare?

Okay, this is the big one! The best way to guarantee that perfect medium-rare is to use a meat thermometer. Stick it in the thickest part of the steak, and aim for an internal temperature of 130-135°F (54-57°C). Don’t have a thermometer? No worries! With practice, you’ll get a feel for how the steak should look and feel when it’s done.

Can I use a different type of oil?

Yep, absolutely! Sunflower oil is my go-to because it has a high smoke point, but other high-smoke point oils like avocado oil, canola oil, or even grapeseed oil will work just fine. Just avoid olive oil – it can burn at high heat.

What if I don’t have fresh thyme?

No problem! Dried thyme works in a pinch. Use about 1/2 teaspoon of dried thyme in place of the fresh sprigs. Just add it to the pan with the butter and garlic. It won’t have quite the same fresh flavor, but it’ll still add a nice earthy note.

How long should I rest the steak?

Okay, I can’t stress this enough: REST. YOUR. STEAK! Minimum 5 minutes, but longer is even better. I usually aim for 10 minutes if I can. Tent it loosely with foil to keep it warm. Trust me, it makes all the difference in the world!

Serving Suggestions for Your Sirloin Steak

Alright, you’ve got this amazing steak… now what do you serve with it? My go-to is always creamy mashed potatoes – they’re just classic! But roasted vegetables are amazing, too. Asparagus, broccoli, Brussels sprouts… you name it! And a simple side salad with a light vinaigrette? Perfect! Honestly, anything goes. Just pick your faves and dig in!

Nutritional Information

Okay, let’s talk nutrition! Now, I gotta be straight with you: it’s tough to give exact numbers here. Nutritional information varies *a lot* depending on the size of your steak, the fat content, and the specific brands you use for things like oil and butter.

So, I can’t give you a precise breakdown, but just keep in mind that this dish is high in protein and fat. Sugar and carbohydrates are minimal. Sodium will depend on how much salt you add. My best advice? If you’re tracking macros, use a nutrition calculator app and plug in the specific ingredients you used. That’ll give you the most accurate estimate!

Enjoyed Learning How to Cook the Perfect Medium-Rare Sirloin Steak in a Pan?

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