Juicy and Flavorful Beef Sirloin Steak
A Special Home Feast: The Best Tender Beef Sirloin Steak Recipe for Wine Pairings (Perfect for Entertaining Guests)
When you crave a steak, try making it at home! It’s more affordable, even more delicious, and healthier by highlighting the natural flavors of the meat. This recipe is simple to prepare, making it perfect for a generous and impressive meal for your family or guests.
Main Ingredients- 220g fresh beef sirloin steak (recommend cut with the ‘wing’ or tenderloin part attached)
- 5-6 whole garlic cloves
Seasoning & Cooking Oil- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 Tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 Tbsp olive oil
Cooking Instructions
Step 1
Prepare your beef sirloin steak to about the thickness of one finger joint. The sirloin cut with the attached tenderloin (‘wing’) is exceptionally tender and flavorful, making it ideal for steak!
Step 2
Lightly season the steak with salt and pepper. Brush about 1/2 tablespoon of olive oil evenly over the surface of the meat.
Step 3
Gently rub the seasonings into the meat with your hands, as if massaging it, ensuring the seasoning is evenly distributed. This step helps to tenderize the meat and enhance its flavor.
Step 4
Heat a pan over medium-low heat and add a little olive oil. Place the whole garlic cloves in the pan and cook until lightly browned, infusing the oil with garlic aroma. This will add another layer of flavor to your steak.
Step 5
Now, it’s time to sear the steak. Get the pan very hot over high heat. Carefully place the seasoned sirloin steak onto the scorching hot pan. Searing over high heat quickly locks in the juices.
Step 6
Flip the steak only once or twice per side, depending on the thickness and your desired level of doneness. Avoid flipping too frequently, as this can cause the juices to escape.
Step 7
Once cooked to your desired doneness, you can serve the steak immediately. However, for an even more tender and juicy result, wrap the steak in aluminum foil and let it rest for about 5 minutes. This resting period allows the juices to redistribute evenly throughout the meat, making it incredibly succulent. We highly recommend enjoying the deep, rich flavor of the steak unadorned, perhaps with a sprinkle of fresh salt and a dab of wasabi (Japanese horseradish), for a clean and pure taste of the beef itself.
