Sirloin Steak

We bought a whole chunk of sirloin steak and asked the seller to cut it into thin slices(between 3cm and 4cm). Since my daughter started her new job today, so we had steak for dinner tonight to celebrate her new job's venture.~~ fresh and juicy steak, yeah!! 😘

Sirloin Steak

Seasoning:

Some salt, black pepper, garlic powder, and mix spices.

Season an hour before cooking. Salting long before you cook will cure the surface of the steak, giving you even more flavour. 

In terms of oil, it is best to use a flavourless oil with a high smoking point such as groundnut or vegetable oil. If you want to add the richness with butter, do so after you've flipped the steaks, and baste the steak with the gorgeous foaming butter as it cooks. Try adding herbs such as rosemary or thyme and garlic when you add the butter for an extra flavour dimension.

The final thing to remember when cooking sirloin steak is the importance of resting time.Rest the steak for about five minutes and the meat will relax and reabsorb all those juices, giving you a tender, juicy steak.

Note:

You can just season it with salt only. While cooking it, then add in orther flavour afterwards(to avoid the pepper and spices to get burn on hot pan, add in when the steak cooks).

Happy Cooking!