How to cook perfect sirloin or rib eye steak recipe
Posted by Fiona Nevile in Beef and Steak and Veal | 105 comments
Frying steak is easy once you have been shown how to do it
Friday night is steak night chez Cottage Smallholder. It has become an institution. We started it when Danny was weekly boarding at at an assignment in Exeter, five years ago. The promise of a really good steak bolstered him up on the drive home.
The steak has become an integral part of our life. We now accept no invitations on a Friday night, preferring to batten down the hatches, open a bottle of good red wine and pig out on unbelievably good sirloins and, occasionally, rib eye steaks.
These were supplied by Fred Fizpatrick on the Exning Road, Newmarket (now retired) and always cooked by Danny.
His recipe is below.
| How to cook the best tastiest pan-fried steaks recipe (for two) |
- 2 sirloin steaks, not too thin. We love ours at about ½ inch or 2 cm thick
- 2 small knobs of butter, about ½ oz (10g) each
- 2 tbsps olive oil
- 1 tsp ground black pepper
- ½ tsp garlic granules or powder (this is optional and does not overwhelm the steak)
- ½ tsp salt
- 1 tbsp Balsamic vinegar
- A timer that can measure minutes and seconds
- This method is for medium rare steak. Simply allow extra cooking time if you prefer medium or well-done steaks.
- Using a flat frying pan or a skillet (there is no difference in cooking time), pour the olive oil, one knob of butter and sprinkle on the salt, black pepper and garlic granules (optional). Set your stove top ring to a medium heat. Ours goes from 1 to 9 and we set it at 6. Allow it 2 to 3 minutes to heat through, so that the butter has melted and the pan is hot.
- Place the steaks on the frying pan. Arrange them so that the fatty edges are in the middle of the pan.
- Cook for 2 minutes on one side. Then turn them over and cook for 1½ minutes on the other side. If you like them medium rare, do not exceed these timings.
- Remove from the pan onto warm plates (not hot, as cooking will continue) and leave them to relax for 5 minutes or more.
- Add ½ mug of boiling water to the pan and toss in the second nugget of butter and the Balsamic vinegar. Turn the heat down to about 3 so that it reduces without boiling dry.
- Pour this “jus” over your steaks.
We always cut our steaks in half so that we each get a portion of the two steaks. For some unknown reason, they never taste the same.
Leave a reply
You made our day actually we’re friends have a new year party today and looking best recipe for dinner this post will help us a lot to select and cook perfect sirloin rib eye steaks for today’s party event.
This quick cooking recipe for sirloin steaks and helpful many online readers and food lovers who always seeking new cooking recipes for test and new cooking experiments.
Amazing streak and nice sauce, replace the water with a good red wine and add a pinch of sugar to make it even better. Cook some onion with the steak and leave in with the sauce for more flavour, finally make sure after the meat has rested to add the juices into the sauce before serving
Going to try this recipe today
Tried the recipe and the steaks were delicious and perfectly cooked to medium rare! I also added onions (fried with the jus) and would have added mushrooms if I had some. Oh, and I replaced boiling water with red wine (also thought of using chicken stock for more flavour but didn’t bother). I put in too much balsamic vinegar accidentally so added maple syrup to balance it up (sugar would have done the job but the maple syrup was just there so I used it). Hahaha, sounds less and less like the recipe but hey, I started from there! Turned out great! 😀
Wonderful recipe, steak was delicious thank you
I know I few things about cooking steak, as a beef farmers and food buisiness owner. Take a look at my guide to cooking the perfect steak. http://www.traditional-beef.co.uk/article/Recipes_and_guides
At last a great recipe for great steak.
I used mulled wine rather that water, which gives it good colour and slight hint of spice.
Just made this 15 mins ago . Soooooo good . I added colemans mustard to my sirloin first , bothsides for an added kick ! You should try it 🙂