Top Sirloin Steak Pan-Seared with Shallot and Thyme Pan Sauce
How to cook sirloin steak cut from the center top sirloin. Pan-seared and with a delicious drizzle of buttery shallot and thyme sauce, the lean top sirloin steak is an inexpensive alternative to pricier cuts of steak. Done in under 15 minutes, resting time included.
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Servings: 4
Equipment
- 1 12 inch cast iron skillet or similar heavy bottomed frying pan
Ingredients
Seared Top Sirloin Steak
- 4 top sirloin steak filets, about 6-8 oz each, about 1 ¼ inch thick
- kosher salt, to taste
- black pepper, to taste
- 2 tablespoon cooking oil (sunflower, olive or vegetable)
Pan Sauce
- 1 shallot, medium sized, finely diced
- ⅓ cup white wine
- 4 tablespoon butter
- 1 tablespoon fresh thyme leaves
Instructions
Seared Top Sirloin Steak
- Pat dry the top sirloin steaks and season them with kosher salt and black pepper - to taste, but be generous. Allow them to come to room temperature.
- Heat the 2 tablespoon of oil in the 12 inch skillet over medium-high until just smoking. Place the top sirloin steaks in the skillet and sear for about 2 minutes, until they are well browned.
- Lower the heat to medium and flip the steaks over with tongs. Sear the second side until nicely browned, as necessary sear the edges. (This may take about 3 to 6 minutes, depending on your desired doneness.)
- When the internal temperature measured in the center of each steak enters the range of your desired doneness remove it to a side dish and loosely tent with foil while resting. For medium-rare pull when the temperature is between 120 °F (49 °C) and 125 °F (52 °C). For medium pull when it is between 130 °F (54 °C) and 135 °F (57 °C) .
- Allow the steaks to rest as the residual heat cooks them into the intended final temperature range (see tip below). In the meantime make the pan sauce.
Pan Sauce
- Add the finely diced shallot to the skillet with the steak fond on the bottom. Stir it around and allow it to soften over medium heat (about 1-2 minutes). Deglaze with the ⅓ cup of white wine and scrape off all brown bits of fond from the bottom.
- Stir in the 1 tablespoon of thyme leaves and then add the 4 tablespoon of butter. Allow the butter to melt, stirring gently. Simmer the sauce for an extra 30 seconds and turn off the heat. Transfer the sauce to a bowl.
- To serve family style, slice the steak against the grain* and on bias into about ¼ to ½ inch thick slices.
- Drizzle the top sirloin steak slices with pan sauce. Alternatively, plate individual steaks and serve the sauce in a bowl for everyone to access.
Video
Notes
The temperatures noted below apply to both pan-seared and grilled top sirloin steak. Once again, we do not recommend that you cook this specific beef steak cut rare or past medium.
Remove the steak from the heat as soon as it enters the temperature range indicated - as it rests the residual heat will take it to the final temperature range for your desired doneness.
For Medium-rare pull when 120-125 F, the resting temperature will reach 130-140 F
For Medium pull when 130-135 F, the resting temperature will reach 140-150 F
Nutrition
Serving: 6oz
