The PERFECT Sirloin

>> Wednesday, December 9, 2009

As I quickly updated yesterday, Jef's birthday was this past Monday and we had quite a feast! I took several recipes from the cookbook I received for my birthday, Think Like a Chef, by Tom Collichio. My favorite dish of the evening was the main course protein - the thick, tender, cooked to perfect, sirloin.

To start, I went to the butcher at my local grocery store and asked for a 14 ounce sirloin NOT cut. Apparently the purpose of this is to get one loin in which you will cut into two so that the portions are the same. So simple, yet brilliant!

Once home, I let the meat sit out, so that it would come to room temperature (this allows the meat to cook more evenly.) Then I really just followed the instructions! My interpretation is below...


  • 14 oz. Sirloin 
  • Kosher salt
  • Fresh pepper
  • 2-4 sprigs of thyme or rosemary
  • 2 tbsps butter
  • Olive oil


First, heat a skillet on medium heat and add enough olive oil to coat the pan. Tom emphasizes that the oil should not sputter, but simply shimmer in the heat. While the pan is heating, pat dry the sirloin (I used a paper towel and was SHOCKED at the excess moisture), then cut the meat into two even portions, add salt and pepper.

Once the oil appears to have a shimmer add the steaks to the sautee pan. Leave the steak down for three (3) minutes then flip to the other side for three (3) minutes. After both sides are seared, then flip the steaks on their outsides for two (2) minutes each. If you are nervous like I was, set a timer!

After these first four initial flips, add the two tablespoons on butter and sprigs of thyme or rosemary (I used thyme and thought it worked out great!) Let the butter cook down for a minute or two creating a brown butter sauce, then repeat the pattern once more (2 minutes on each sides) generously coating with the brown butter sauce.

Remove the steaks and let them rest for 10 minutes before serving.

Bam you are done! You don't need a grill or a grill pan to make a delicious steak. Using simple techniques and ingredients you can create something quite tasty. That Tom is on to something :)

The rest of the meal was accompanied by purple mashed potatoes, mushrooms with thyme, garlic and shallot, french onion soup and of course cake!



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