8oz Sirloin Steak Recipe

Prep and Parboil

Cut potatoes into chunky chips ~3/4-inch thick. Place in cold salted water and bring to a gentle boil. Parboil for 6–8 minutes until edges begin to soften but centers remain firm. Drain and let steam-dry for 5 minutes.

Crisp the Chips

Option A - Frying: Heat 1–2 inches vegetable oil in a heavy pan to 325°F (160°C). Fry chips in batches for 4–5 minutes until just starting to color. Remove and drain. Increase oil to 375°F (190°C) and fry again for 2–3 minutes until golden and crisp. Drain on paper towel; toss with salt, smoked paprika, garlic powder and pepper. Option B - Oven: Preheat oven to 220°C (425°F). Toss parboiled chips with 2 tbs oil, salt, smoked paprika and garlic powder. Spread in a single layer on a rimmed baking sheet and roast for 25–30 minutes, turning halfway, until golden and crisp.

Prepare Onions

Separate onion into rings and gently separate layers. Place rings in a single layer on paper towels to remove excess moisture.

Make Batter

Whisk together 3 tbs flour, cornstarch, baking powder and 1/2 tsp salt in a bowl. Add beaten egg and cold beer gradually, whisking until a smooth batter forms (thick but coatable). Keep batter chilled in the fridge for 10 minutes while oil heats.

Coat and Fry

Heat vegetable oil in a deep skillet or fryer to 350–375°F (175–190°C). Lightly dust rings with the extra 1/4 cup flour, shake off excess, then dip into beer batter, letting excess drip back. Fry in small batches for 2–3 minutes until golden and crisp. Remove to a wire rack or paper towel; season lightly with salt while hot.

Sauté Aromatics and Mushrooms

In a skillet over medium heat, melt 1 tbs butter with 1 tsp olive oil. Add chopped onion and cook 4–5 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant. Increase heat to medium-high, add sliced mushrooms and sauté 6–8 minutes until mushrooms release liquid and begin to brown.

Build Sauce

Sprinkle 1 tsp flour over the mushrooms, stir and cook 1 minute. Stir in Dijon and Worcestershire, then add 1/2 cup beef stock, scraping any browned bits. Simmer 2–3 minutes until slightly reduced. Reduce heat to low and stir in 1/2 cup sour cream until smooth (do not boil). Season with salt and pepper to taste and finish with 1 tbs chopped parsley. Keep warm.

Bring Steak to Room Temperature & Season

Remove the sirloin from the refrigerator 30–45 minutes before cooking to come to room temperature. Pat dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper.

Sear Steak

Heat a heavy skillet (cast iron recommended) over high heat until very hot. Add 1 tbs vegetable oil and swirl. Place steak in the pan and sear without moving for 2.5–3 minutes until a deep brown crust forms. Flip and add 1 tbs butter; spoon melted butter over the steak while cooking another 2.5–3 minutes for medium-rare (internal temp ~130–135°F / 55–57°C). Adjust time for desired doneness.

Rest

Transfer steak to a cutting board and rest loosely tented for 5–8 minutes to allow juices to redistribute. While resting, reheat the mushroom stroganoff gently if needed.

Finish & Serve

Slice steak across the grain if desired. Spoon warm mushroom stroganoff sauce over or beside the steak. Plate with a portion of seasoned chunky chips and 3–4 beer-battered onion rings. Garnish with chopped parsley and an optional lemon wedge.