Tender Sirloin Steak Baked in the Oven
Oven-Baked Tender Sirloin Steak Recipe
This recipe utilizes the oven for cooking steak, offering a different approach compared to typical pan-seared methods. Experience a succulent and flavorful steak, even when made at home.
Main Ingredients- 200g Top blade steak (Bucha-sal)
- 1/4 Onion or shallot
- 4 Mini asparagus spears
- 100ml Red wine
- 20g Butter
Seasoning- Salt, to taste
- Pepper, to taste
- Salt, to taste
- Pepper, to taste
Cooking Instructions
Step 1
Sprinkle salt generously over the entire surface of the 200g top blade steak. Let it rest in the refrigerator for about 1 hour. This dry-brining technique is recommended for thicker cuts of meat to enhance tenderness and flavor. If your steak is thin, you can skip this step.
Step 2
Pat the surface of the beef dry with paper towels. Then, thinly spread 20g of butter all over the exterior of the steak. This step, sometimes referred to as ‘resole’ in Korean culinary terms, helps in achieving a beautiful, even brown crust.
Step 3
Heat a skillet over high heat. Sear the butter-coated steak for about 30 seconds to 1 minute per side, just enough to develop a nice color on the surface. The goal here is to create a crust without cooking the interior too much.
Step 4
Place the seared steak on a wire rack to allow any excess juices to drain. Transfer the steak to a preheated oven set at 180°C (350°F) and bake for approximately 5 minutes. The exact cooking time may vary depending on your oven and the thickness of the steak.
Step 5
Pour 100ml of red wine into the same skillet used for searing the steak. Bring it to a boil over high heat to let the alcohol evaporate. As the wine reduces and thickens, add 20g of butter and stir until it melts, helping to create a smooth, emulsified sauce. For a touch of sweetness, you can add a little honey. If you prefer a tangy flavor, a drizzle of balsamic glaze can be added.
Step 6
Continue to simmer the sauce until it reduces to a rich, glossy consistency. This vibrant red sauce will beautifully complement the steak.
Step 7
In a separate pan, melt a small amount of butter over medium-low heat. Add the mini asparagus spears and thinly sliced onion (or shallots). Sauté until they are tender and slightly caramelized. These will serve as a delicious garnish for your steak.
Step 8
Assemble your dish by plating the oven-baked top blade steak alongside the sautéed asparagus and onions. This creates a stunning presentation, ready to be enjoyed immediately while warm.
