Sirloin Steak

Name: Sirloin Steak
Prep time: 20 min
Cook time: 1 h
Ingredients: Sirloin Steak; Oil; Salt to Taste; Black Pepper to Taste

Reverse Seared

It's a lean, mean, beefy flavor machine. This steak's distinct fat layer makes for a super tender and juicy end result.

Complexity

Nice and Easy

Prep Time

0 H 20 M

Appliance

Oven

Cook Time

1 H 0 M

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Let’s Cook

Ingredients:

Sirloin Steak

About 4 cm / 1½ thick recommended Should be thawed to fridge temperature before starting cook

Oil

Just enough to lightly coat the pan Oils with higher smoke point recommended, like avocado or grapeseed oil

Salt to Taste

Salt flakes recommended

Black Pepper to Taste

Freshly ground recommended

Tools:

Paper Towels

Tongs

Roasting Rack

Baking Tray

Pan

Cast iron or steel recommended

Cutting Board

Heat-Resistant Gloves

About This Recipe:

Who says you have to drop a fortune to eat well? Even inexpensive cuts like this one can be beautifully tender and flavorful when they're done right. Sirloin has a characteristic fat layer along one side, and when you do a slow cook followed by a quick reverse sear with the fat side first, that layer keeps the steak juicy and creates a veritable flavor explosion in the meat while it cooks. Plus, more affordable steaks like this one are pretty easy to find in most grocery stores, so you won't be going on a whole expedition just to find something to cook for dinner. The trick to a gourmet sirloin is taking your time. Since it doesn't have as much marbling as rib-eye, it can dry out if it's overcooked. Low and slow cooking is the best way to avoid this, along with using MEATER to make sure you're hitting the perfect internal temperature. When it comes to side dishes for sirloin, we like to keep it simple with roasted vegetables or a good ol' beef and potatoes meal. You can also find a variety of mouth-watering sauces in our recipe menu if you want to add some flair to your sirloin. If you're looking for a perfect beverage pairing, you'll find the best balance with something acidic, like a fruity and full-bodied red wine like cabernet sauvignon, or a citrusy IPA.

Cooking Method:

Pre-Heat Oven

Pre-heat your oven to 250°F (120°C). This can take up to 15m.

We know, waiting for your food to cook isn't always fun. But as much as you may want to throw your steak in a blacksmithing forge so it can be done in 30s, it's best to cook it slowly at a low temperature so the fat layer can start melting into the meat.

Season Steak

Sprinkle salt and pepper all over and pat it in.

You might be tempted to trim off the thick layer of fat on the side of your steak, but we urge you to back away from the knife. This isn't to say you can't trim the fat, but we recommend not doing this until you're ready to eat. Since sirloin is a leaner cut, it has a reputation for being tough and chewy, but leaving the fat on will impart a lot of flavor and tenderness into the meat during the cook.

Select MEATER Device

Connect your MEATER device if you have one available.

When you follow this recipe in the MEATER app, this is the part where you’ll choose the MEATER device you want to use. This is our favorite way to do it, because all of the cook times, rest times, and alerts are built right in, and less temperature checking means more time to chill.

Insert MEATER Probe

Put your probe in the center of the thickest part of the steak.

You've probably noticed that we really like talking about probe placement, but that's just because it's the single greatest key to an accurate cook. If the probe isn't in the thickest part of the meat, or isn't inserted to halfway between the minimum depth notch and the black ceramic piece, the cook time estimate may be off and your food might not turn out the way you like it.

Choose Doneness Level

Set your target temperature.

There's not really such a thing as a bad steak. But if you ask us, the best of the best is a nice medium rare. It's that ideal temperature range where the fat is rendering but moisture hasn't started to evaporate, so it's at peak juiciness. It's also right at the perfect balance of proteins for maximum flavor. We aim for 135°F (57°C) since sirloin has less fat content than some other cuts, so we don't want to go as high as we would for something more marbled.