Pan Fried Sirloin Steak
From the one star french chef Patrick Asfaux
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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.
Progression
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.
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.
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