Sirloin Recipe
Make Sirloin Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Beef and Marinade
Pan Sauce (optional)
To Serve
Method
Beef and Marinade
Prepare marinade and steak
Crush or finely mince the garlic. In a shallow dish or zip-top bag, combine 2 tbs olive oil, 2 tbs soy sauce, 1 tbs Worcestershire sauce, minced garlic, 1 tsp chopped fresh rosemary, 1 tsp black pepper and 1 tsp kosher salt. Stir to combine. Add the 1 lb top sirloin to the marinade, turning to coat thoroughly. Press out excess air and refrigerate for at least 30 minutes and up to 4 hours. Remove steak from refrigerator 20 minutes before cooking to come closer to room temperature.
Sear the steak
Heat a heavy skillet (cast-iron preferred) over medium-high heat until very hot, about 3–5 minutes. Add a thin film of oil or a small splash of the reserved marinade. Pat the steak dry with paper towels (remove excess marinade from surface to ensure good sear). Place the sirloin in the pan and sear without moving for 3–4 minutes until a deep brown crust forms. Flip and sear the other side 3–4 minutes for medium-rare (internal temp 130–135°F / 54–57°C). For medium, cook an additional 1–2 minutes per side. Use an instant-read thermometer to confirm doneness. Transfer steak to a cutting board and tent loosely with foil; rest for 5–10 minutes.
Pan Sauce (optional)
Make pan sauce
After removing the steak, reduce heat to medium and add 1 tbs butter to the hot pan. Finely mince the shallot and add it to the pan; cook 1–2 minutes until softened, scraping up browned bits. Carefully pour in 1 tbs red wine (or extra beef broth) to deglaze the pan, stirring and scraping the fond. Pour in 1 cup beef broth and bring to a gentle simmer. Cook until sauce reduces by about half, 4–6 minutes. Remove from heat and whisk in the remaining 1 tbs butter to finish the sauce. Taste and adjust seasoning with salt and pepper if needed.