Recipe: Pan Fried Sirloin Steak

Name: Pan Fried Sirloin Steak
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: This prime cut of beef must be prepared carefully. There are some advice to get a pan fried sirloin steak right.; Pan Fried Sirloin Steak by serve1) Take your sirloin steak out of the fridge an hour before cooking it.; 2) In a frying pan, heat up some butter and a tablespoon of vegetable oil and cook your steak for two minutes on each sides (for a rare steak) and only season your meat with salt and pepper when it is cooked.

By chef patrick Asfaux 5/5 (1 review)

Prep 5 min

Cook 5 min

Total 10 min

L'Entrecôte poêlée est un plat emblématique de la gastronomie française. Il se compose d'une tranche de viande de bœuf, généralement de la partie arrière de l'animal, qui est poêlée à feu vif pour obtenir une croûte croustillante tout en conservant un cœur juteux et tendre. Ce plat est accompagné de frites fraîches et d'une sauce béarnaise, une sauce à base de vinaigre, d'échalotes, de tiges de ciboulette et de câpres qui apporte une touche d'acidité à la viande. La préparation de l'Entrecôte poêlée requiert une attention particulière pour obtenir une cuisson parfaite, car elle doit être saignante pour conserver tout son goût et sa tendreté. Ce plat est souvent servi dans les restaurants traditionnels français et est apprécié pour sa simplicité mais aussi pour sa richesse gustative. Il est également possible de le préparer à la maison en suivant les étapes de cuisson adaptées

Ingredients

This prime cut of beef must be prepared carefully. There are some advice to get a pan fried sirloin steak right.

Pan Fried Sirloin Steak by serve

1) Take your sirloin steak out of the fridge an hour before cooking it.
2) In a frying pan, heat up some butter and a tablespoon of vegetable oil and cook your steak for two minutes on each sides (for a rare steak) and only season your meat with salt and pepper when it is cooked.

Step-by-step directions

1 Remove your steaks from the fridge 1 hour before cooking.

2 In your pan, heat the butter and 1 tablespoon of oil, then sear the meat well and cook for 2 minutes on each side (rare) add a small new onion cut (for the juice) and above all salt and pepper only when your steaks are cooked.

I find that a good maître d'hôtel butter goes very well with a pan-fried entrecôte but you can also make them with a sauce based on red wine (winemaker or wine merchant) or served sliced with a little cooking juice above.

You can serve, for example, with good pont-neuf potatoes (fries) pre-cooked at 140° then plunged back to 180° when tasting them. You can serve it with a guaranteed success compound butter.