Steak and chips, steak with herb and garlic butter, steak with mushroom sauce, salsa verde or chimmichurri all rely on the steak to be tender and juicy. Our step by step guide will ensure this and a caramelised surface.
To pan fry Sirloin/New York
1. Remove the steak from the fridge and allow it to come up to room temperature, this will depend on the weather on the day, 15-30 minutes. If the steak is cold from the fridge it will stop the heat penetrating the centre of the steak.
2. Just prior to cooking, rub the steak all over with olive oil and a good pinch of sea salt flakes and freshly ground black pepper. This prevents steak sticking to the pan. Don’t add oil to the pan, the oil will burn, tainting the flavour of the steak.
3. Heat, clean dry non-stick frying pan over high heat until it's very hot, this will caramelise the surface and form a crust. Add the steak to a hot pan, general rule is a boneless 2cm-thick cut steak will take 3 minutes each side for rare and 4 minutes each side for medium.
4. While some like to turn every minute we prefer to turn just once, using tongs.
5. Once cooked to your liking, rest the steak on a warm plate for at least half the time you cooked it, This allows the juices to settle and the muscle fibres to relax, which ensures the steak will be tender. Serve whole or slice with a sharp carving knife. Serve with the resting juices drizzled over.
Written by Janelle Bloom.