Cook a Sirloin Steak Like a Restaurant Pro

american kobe top sirloin steak

Cooking the perfect steak is easy. Sear the outside of the steak in a hot skillet to add color and flavor, and then simply finish the steak to desired doneness in a hot oven. This cooking preparation is especially ideal for thick cuts of steak.

How To Cook The Perfect Steak Filet

  • Choose a good cut of beef. The perfect steak is never the cheapest steak!
  • I’m using a Top Sirloin Steak for this video, but any good cut of steak will do (and remember, marbled steak makes a juicy steak!)
  • Let the steak come to room temperature before cooking.
  • Season the steak well, on both sides, with coarse salt and pepper.
  • Preheat your oven to 500 degrees Fahrenheit.
  • On the stove top, heat a little oil in a heavy-bottomed, oven safe skillet. You’ll want a nice skillet that’s great on the stove top and in the oven, here’s a deal if you want to check current prices for a cast iron skillet on Amazon.
  • Add steak to the hot skillet.  The beef should sizzle when it hits the pan.
  • Sear on medium high heat for approx 2 minutes.
  • Turn steak with tongs and sear other side for 1 minute.
  • Slide the skillet into the oven and continue cooking steak to the desired temperature.
  • Test the doneness of the steak by pressing on it with your fingers. Steak becomes firm as it cooks. A well done steak is very firm, and a rare steak very malleable. Poking or slicing the steak to check for temperature will result in loss of juices, so this should be avoided.
  • When steak is almost cooked to desired doneness, remove the steak from the oven and skillet and place on a plate to rest for 5 minutes. The internal temperature of the steak will continue to rise for a few moments after leaving the oven.
  • Allowing the steak to rest for 5 minutes before serving will preserve the juiciness of the cut.
sirloin steak
For a simple steak preparation, always choose a great cut of beef

Best Steak Cuts for a Great Dinner

A simply prepared steak can taste terrific, but it requires a good cut of meat.  The cheapest meat never makes the best steak.  Less expensive cuts of beef can be great as roasts, in stews, fajitas, or marinated, but spending a little more will make all the difference when cooking a nice steak dinner.

  • Ribeye Steak – This is a well-marbled and tender cut of steak, and also my favorite.
  • New York Strip or Strip Steak – marbled and tender, but comes in 2nd behind the ribeye in my book.
  • T-Bone – This cut is a T-shaped bone with a strip steak on one side of the bone and a partial cut of the beef tenderloin, or filet mignon, on the other side of the bone. It’s a big steak, not as big as the porterhouse, but still more than I want to pay for.
  • Porterhouse – this steak is really two steaks, it includes the strip steak and the entire filet mignon hugging a T-shaped bone between them. It looks great and tastes great, but it’s pretty pricey, and since it includes even more of the tenderloin than the T-bone steak, it isn’t a cut of steak I buy unless it’s a crazy deal.
  • Top Sirloin Steak – sirloin steak can be divided into “top” and “bottom” cuts. TOP SIRLOIN steak like I cooked in the video above makes a nice steak, but anything less than top sirloin can be a little tough for a simple steak preparation.
  • Filet Mignon or Tenderloin – I almost hate to include this cut, since it’s the priciest steak by cost per pound, and also the steak I’m least likely to buy, but lots of people love it. It’s lean and tender, but too lean for my taste. In my book Fat = Flavor.
sirloin steak
Test the temperature of a steak with your finger. Steak becomes more firm as it cooks.

How To Test When A Steak Is Done

A steak is done when it’s done to your liking.
I like my steak cooked medium rare.
To test the doneness of a steak, simply press down on the beef with your fingers. The more give there is in the steak, the less cooked it is.
As a steak cooks it becomes firmer, so as the meat becomes more done, it becomes less pliable. This is something that is easy to figure out as you cook more steaks and test them for doneness in this manner.
It is the best way to check for doneness; avoid cutting the steak open or puncturing it to test for temperature. Slicing or poking the steak before it rests will result in a loss of juices, which is really another way of saying a loss of flavor, which defeats the entire point of buying a nice cut of steak

Try This Top Sirloin Steak preparation

american kobe top sirloin steak
Cook a thick steak filet on high heat. Sear the outside for awesome taste and color, and then finish to desired doneness in the oven.

Give this top sirloin steak a try, or any kind of steak you like, just keep it simple and buy a nice cut of beef.

If you liked the video and recipe info, click some of the buttons below to share this post with friends and family. And for another tasty dish, try this Fantastic Stove Top Pot Roast Recipe.

pot roast recipe
Throw your chuck roast in a pot on the stove and it practically cooks itself.

Thanks for checking out the recipes. Be sure and sign up for our mailing list so you’ll never miss a Chef Buck cooking video, and click a button below and share the dishes with your friends. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!
–Chef Buck

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Popcorn : How To Cook Popcorn On The Stove Top

how to cook popcorn on the stove

90% of all U.S. households have a microwave oven, but we don’t, so when we make popcorn, it’s on the stove top. Generally we buy the store brand, it’s considerably cheaper than name brand popcorn, and we find it offers the same result.
We cook popcorn in coconut oil. Coconut oil has a high heat point and retains it’s nutritional value when heated.
We like to add flavorings, too. My favorite is grated Parmesan cheese. Of course we always add butter and salt, but I’ve found that fresh ground black pepper is a great addition as well.

How to Cook Popcorn on the Stove top:

1) On Medium Heat, add 2 Tbsp of coconut oil in a heavy bottomed pot.

2) Add a couple of test corn kernels into the pot.

3) When the oil heats through, and the test kernels have popped, add ½ cup of popcorn kernels.

4) Shake the pan to distribute the kernels along the bottom of the pan. They should form a single layer.

5) Cover the pot with a lid, but don’t cover tightly, leave the lid slightly ajar to allow steam to escape; this will keep the popcorn from tasting stale.

6) Allow the kernels to pop until the popping sound almost completely subsides.

7) Once popped, removed pot from burner and pour popcorn into a bowl.

8) While hot, add melted butter and salt and whatever seasonings you desire.

and that’s it!

Below is a video we made experimenting with bacon, but I think I prefer basic popcorn, although the fresh ground black pepper tasted awesome.

Fun Facts:

–Two tablespoons of unpopped corn kernels produce a quart of popcorn for about 25 cents.
–In movie theaters, for every dollar spent on popcorn, about 90 cents is profit.
–A cup of plain popcorn contains about 31 calories.
–Americans eat more popcorn than any other country.
–About 70% of popcorn sold in America is eaten in the home.
–By volume, popcorn is America’s most popular snack food.

For another tasty snack idea, check out these Cashew Coconut Lemon Bites

energy snack
power snack in a yummy treat!

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