How to cook 'The Perfect Steak'
Follow ChefGary’s step by step guide on how to cook the perfect medium rare sirloin
For ChefGary’s dinner party guests, the most popular cut is the sirloin. Being both lean and offering plenty of flavour, it rivals the fillet in flavour, overall eating pleasure and of course price per kilo. Other favourites that make great steaks include the ribeye, rump and the flank/bavette which can be great value for money though the sirloin arguably remains the King in terms of leanness and flavour balance. Keeping things local, ChefGary uses Farmer’s choice in Fareham for their meat and the beef comes from The South Downs, Hampshire.
Your butcher should offer to trim your sirloin to your preference/specification, though there should be at least a little fat left on to keep it moist whilst cooking.
ChefGary says ‘We butcher all our meat personally to offer our customers the leanest cuts as even the sirloin can differ on appearance, depending on whether it is cut from the rump or towards the ribeye end of the striploin’
Video footage by Andy Wood of Pulse8.uk.com
Ingredients:
Sirloin steak 12oz
Sea salt - cracked black pepper
Olive or avocado oil for cooking
Little butter (optional)
Method:
Bring your steak to room temperature before cooking (10 minutes out of the fridge prior to cooking is fine)
Get your pan hot (thick bottomed cast iron or a good non stick is best) before starting to cook, a medium heat is best
Rub your steak with oil and season with plenty of cracked black pepper
Once your cooking pan is up to temperature, gently place your steak in (render the fat first if desired)
Cook for about 4 minutes before turning over. There should be good caramalisation on appearance
Cook for a further 4 minutes, adding your butter if using just before this time ends. Spoon over and take it off the heat
Let it rest for a minimum of two minutes but up to 4-5 minutes if needed
Slice and season liberally with more cracked black pepper adn sea salt
Enjoy!! Whether with a good stone baked soda bread baguette, a little rocket, Dijon mustard and mayonnaise or as part of a banquest meal with peppercorn sauce your steak should be perfectly pink all the way through.
ChefGary specialises in Private Home Dining and promises to deliver an unforgettable and unique experience. We eliminate the stress of planning and preperation leading up to your event, whilst covering the cooking and serving on the day. You’re then able to sit back and relax in your own home environment to enjoy the evening. Whether it be a Private Dinner Party, Bowl Food Concept, ‘Canapes & Bubbles’ or a Gourmet Summer BBQ, we have you covered. Visit our Dinner Party menus here.