Panseared Petite Sirloin with Garlicherb Butter
Recipe Introduction: Unleash the Flavor with Petite Sirloin Steak
Fancy a steak recipe that's both easy and impressive? Ever wondered how to get that restaurant quality sear at home? I got you! This petite sirloin steak recipe is all about maximum flavor with minimal effort.
We're talking juicy, tender steak recipe , slathered in a ridiculously good garlic herb butter . Trust me, this will be your new go-to steak recipe .
What's the Deal with Petite Sirloin?
Petite sirloin , sometimes called sirloin tip side steak, is a hidden gem. It is a lean, boneless cut from the top sirloin.
It's an economical cut that delivers amazing flavor. Think of it as the underdog of the beef steak world, ready to become your next favorite.
It is perfect best steak cuts for searing . Sirloin steak recipe , like this one, are all about highlighting the beef 's natural taste.
Get Ready to Feast (Fast!)
This pan seared steak recipe is so quick! From fridge to table in under 30 minutes. Seriously! We're talking 10 minutes prep, and maybe 10- 12 minutes cooking, depending on how you like your sirloin steak .
This recipe yields two servings, perfect for a romantic night in or a cheeky solo indulgence.
Why You'll Love This Petite Sirloin Recipe
Honestly, the best part is that glorious garlic herb butter . It elevates the petite sirloin to a whole new level.
It’s packed with flavor and melts beautifully over the pan seared steak . It makes every bite is a celebration. Serving it with some roasted veggies makes it a balanced and satisfying meal.
It is perfect to learn how to cook petite sirloin . Next up, let's dive into the ingredients you'll need for the best medium rare steak .
Alright, let's dive into what you'll need to make this awesome petite sirloin steak recipe . Honestly, it's all pretty straightforward.
I remember the first time I tried making this, I was a bit intimidated, but trust me, it's way easier than it looks.
Ingredients & Equipment: Let's Get This Sorted!
We'll break down all the bits and bobs for your petite sirloin steak . And don’t worry, I'll keep it simple.
Main Ingredients
- Petite Sirloin Steak : 2 steaks, about 6-8 oz each (170-225g). Look for good marbling. It is key for flavor. I always grab mine from the local butcher. That way, I know I'm getting a good cut.
- Olive Oil: 1 tablespoon (15 ml). Go for a good quality one, it makes a difference!
- Unsalted Butter: 2 tablespoons (30g), softened. It has to be soft for the garlic herb butter.
- Garlic: 2 cloves, minced. Fresh is best, but you can use the jarred stuff in a pinch.
- Fresh Parsley: 1 tablespoon chopped (15 ml).
- Fresh Thyme: 1 teaspoon chopped (5 ml).
- Kosher Salt: ½ teaspoon (2.5 ml).
- Black Pepper: ¼ teaspoon (1.25 ml). Freshly ground, if you're feeling fancy.
Seasoning Notes
This garlic herb butter is the star. It elevates the whole steak recipe . Try a pinch of red pepper flakes for a bit of heat.
I like to add a squeeze of lemon for brightness.
If you are missing fresh herbs, dried ones work too. Use about half the amount though. Less is more.
Equipment Needed
- Cast Iron Skillet: Seriously, this is essential . Or a heavy bottomed skillet, if you have one. It's the best way to get that pan seared steak .
- Meat Thermometer: A total game changer, especially if you want a perfect medium rare steak. Nobody likes an overcooked beef steak .
- Tongs: For flipping the petite sirloin without stabbing it.
- Cutting Board.
- Small Bowl.
If you don't have a cast iron skillet, use a heavy frying pan. Just make sure it is oven safe if you want to finish your sirloin steak recipe in the oven.
Cracking on with Petite Sirloin Steak: A Doddle!
Right then, fancy a bit of steak recipe tonight? Let's talk petite sirloin steak ! I know, it sounds a bit fancy pants, doesn't it? But trust me, it's super easy to cook and won't break the bank.
Think of it as a brilliant beef steak gateway drug. I reckon there's nothing better than having a tender steak recipe that can be ready in less than 20 minutes.
Getting Your Ducks in a Row: Prep Like a Pro
Before you even think about touching the sirloin steak recipe , get your ingredients sorted. It's the "mise en place", darling! Chop your garlic, get your herbs ready, and pat those petite sirloin steaks dry with a paper towel.
Honestly, dry steaks are key to a proper sear. And listen, don't forget to season generously with salt and pepper.
No scrimping now!
Searing Perfection: step-by-step
Alright, pay attention. Here's how to get a pan seared steak that even your nan would be proud of! I personally love using a cast iron skillet because it gives the best crust.
- Pat your petite sirloin dry. Season like you mean it with salt and pepper.
- Whip up your garlic herb butter : soft butter, minced garlic, chopped parsley, and thyme. Oh my gosh , the smell is divine!
- Heat a tablespoon of olive oil in your cast iron skillet over medium high heat. You want it shimmering .
- Pop in the petite sirloin steaks . Sear for 3- 4 minutes per side for medium rare . The important k_annotated here is to make sure you are not overcooking it.
- Add your garlic herb butter in the last minute, basting the steaks with it. Yum!
- Rest the steaks for 5- 10 minutes before slicing. This is seriously important!
- Slice against the grain and serve!
Nifty Tricks for Top-Notch Steak
Want to take your pan seared steak game to the next level? Easy peasy. Make sure your pan is scorching hot before adding the beef steak .
Trust me, it makes all the difference. Also, a meat thermometer is your new best friend. Aim for an internal temperature of 130- 135° F (54- 57° C) for medium rare .
The first time I made steak it took me ages to find out how to cook petite sirloin steaks!
Listen, whatever you do, don't overcrowd the pan. You'll end up steaming the steaks instead of searing them. And who wants steamed steak? Not me, that's for sure! Seriously, mastering this is one of the best steak cuts for searing
Recipe Notes for Your Amazing Petite Sirloin Steak
Right then, let's chat about the extra bits. You know, all the things that take your petite sirloin steak from good to Oh my gosh, where's that recipe?! .
This isn't just about cooking; it's about nailing it every single time. And trust me, I've had my fair share of, ahem, "learning experiences" in the kitchen.
Serving Suggestions: Plating Like a Pro
Honestly, presentation matters! A well plated steak recipe just tastes better.
For that restaurant vibe, fan out the sliced petite sirloin , drizzle with any pan juices, and scatter some fresh herbs.
Think parsley or chives, something green and vibrant. Sides? Roasted asparagus with a sprinkle of parmesan is always a winner.
Creamy mashed potatoes? Can't go wrong! And a simple green salad cuts through the richness. As for drinks, a nice bottle of red really complements the beef steak .
Sorted!
Storage Tips: Keepin' It Fresh
So, you've somehow managed to not devour the entire sirloin steak recipe . Good on ya!
Fridge wise, get that leftover steak into an airtight container pronto. It'll happily keep for 3 days.
Freezing? Sure! Wrap the cooked steak tightly in cling film, then foil. It will last for up to 2 months.
When reheating, low and slow is the key. Think gentle pan-searing, or a low oven (around 250° F/ 120° C) until heated through.
Microwaving? I wouldn't recommend it. You'll end up with rubber.
Variations: Mix It Up!
Fancy a change? I get it. We all do sometimes.
If you're avoiding dairy, simply swap the butter in the garlic herb butter for a good glug of olive oil.
Still delicious! Or, you know, chuck some red pepper flakes into the butter for a fiery kick.
For seasonal vibes, try swapping out the parsley and thyme for rosemary and sage in the autumn. Lovely!
Nutrition Basics: Goodness Inside
Let's keep it simple. This pan seared steak is packed with protein, which is great for muscle building and feeling full.
The petite sirloin is relatively lean, so you're not drowning in fat. The k_annotated garlic and herbs in the garlic herb butter ? They have some great health benefits like fighting off infection and helping boost your immune system!
Just bear in mind the calorie count will depend on the size of your steak and how much butter you use, but roughly one serving is around 450 calories.
There you have it! All the extra bits to make your petite sirloin experience truly fantastic. So, get in there, give it a go, and don't be afraid to experiment.
Honestly, cooking should be fun. And remember: even if it doesn't turn out perfect the first time, you've still made steak recipe and can always try again.
Now go on, get cooking!
Frequently Asked Questions
What exactly is a petite sirloin steak, anyway? Is it just a fancy name for something else?
Good question! A petite sirloin steak is a lean, boneless cut taken from the top sirloin. It's known for its good flavor and relative tenderness, making it a great, often more affordable, alternative to pricier cuts like ribeye.
So, it's not just marketing fluff; it's a genuine cut with its own distinct characteristics!
How do I cook a petite sirloin steak so it's not tough as old boots?
The key to a tender petite sirloin steak is proper cooking and not overcooking it! Pat the steak dry before searing to get a good crust, and don't be shy with the seasoning. Use a meat thermometer to ensure it reaches your desired level of doneness, and crucially, let it rest for 5-10 minutes after cooking to allow the juices to redistribute.
I'm trying to watch my waistline. Is petite sirloin steak a healthy choice?
Relatively speaking, yes! Petite sirloin steak is a lean cut of beef, meaning it's lower in fat compared to some other steaks. As part of a balanced diet, it's a great source of protein.
Just be mindful of portion sizes and how you prepare it opt for grilling or pan-searing over deep frying, and load up on those veggies as a side!
Can I use this recipe for pan-seared petite sirloin with other cuts of steak if I can't find it at my local butcher?
Absolutely! While this recipe is tailored for petite sirloin steak, the pan-searing technique works well with other cuts of steak too. Consider using a New York strip steak or even a thinner cut like flank steak.
Remember to adjust the cooking time based on the thickness of the steak to achieve your desired level of doneness. Always use a meat thermometer for best results!
Help! I've got leftover petite sirloin steak. What's the best way to store it and use it up the next day?
No problem, leftover steak is a treat! Store your cooked petite sirloin steak in an airtight container in the refrigerator for up to 3-4 days. When reheating, do so gently to avoid drying it out a low oven or a quick pan-sear works best.
Slice it thinly for sandwiches, salads, or even a steak and eggs breakfast. Waste not, want not!
I'm a bit of a culinary daredevil. Any fun variations I can try with this petite sirloin steak recipe?
Oh, you're after a bit of "va-va-voom," are you? How about a coffee rubbed petite sirloin steak with a smoky chipotle butter? Or perhaps a balsamic glazed steak with roasted cherry tomatoes and basil? For something a little different, try a quick marinade with soy sauce, ginger, and garlic for an Asian inspired twist.
Don't be afraid to experiment and make it your own!
Panseared Petite Sirloin With Garlicherb Butter
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 450 |
|---|---|
| Fat | 30g |
| Fiber | 2g |
