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Top Sirloin Filet

Serve 1, 2 , 3 or more; Top Sirloin Steaks, about 7-8-9 ounces each

Top Sirloin Filet



for each steak to season and cook, you will need---

1/2 tsp. coarse salt, such as Kosher Salt, if you have it
1/4 tsp. ground black pepper, fresh ground is better but not required
1 tbsp. vegetable oil, canola or olive; but not extra-virgin olive oil
2 tbsp. butter
1 tbsp. parsley, chopped

Restaurant Steaks of Prime Grade

Purchase your steaks at your favorite market. Be sure to get at least USDA Choice grade, if not the best USDA Prime! Expect to pay from 8.99 to 12.99 a pound for well trimmed pieces. (left: the way many restaurant steaks look, tied w/ string)

The key to having your steak come out well, is to saute, not grill or broil them. The method of sauteeing is much gentler and will provide you with an opportunity to baste the meat in the pan. The basting and cooking the meat in the oil used in cooking helps keep it much more tender and less dry than other cooking methods. A thick pan is better than a thin pan, and always use no more than medium-high heat to cook them. Higher heat will only burn and toughen the meat, who wants to taste charred burnt flavors when you can have flavorful tender and juicy steak? If you see smoke coming out of the pan, then the heat is too high. If you don't hear sizzling and crackling, the pan isn't hot enough! Making flame adjustments during the cooking process is necessary and all good chefs do it!

A steak of 7,8 ,9 ounces will be about 1 1/4 to 1 1/2 inches thick, cooking it in a pre-heated pan for 4-5 mintutes on each side will achive a rare doneness, 5-6 minutes per side it will be medium-rare to medium. You can always test with a thermometer, 120 F for Rare, 126 F Medium-Rare and 135 F for Medium. (See my doneness chart.)

Take the steak from the pan and place it on a plate, wipe out the fat with a paper towel and return the pan to the stove over medium heat, add 1/2 cup beef broth/stock and let it simmer as you scrape-up the brown bits of carmelized meat juice to form a pan jus. When reduced by 1/2, add chopped parsley, 1 tbsp. per steak and pats of butter, 2 tbsp. per steak. Turn off the heat and swirl the pan to melt the butter, then pour the juices over the meat.

Pouring Pan Juices over the Steak

Be sure to have a really sharp knive to slice with and slice your steak across the grain, in thin slices. Sop up juices with the meat and enjoy this simple but incredibly tasty steak!

Making this steak a part of the meal will require you to have other items ready to serve and for you to cook the steaks at the last moment for what a chef calls a la minute, cooked to order preparation.

Professional Foodservice Beef Cuts Chart for more information about Beef, Beef Cuts and Preparation go to Beef - It's What's For Dinner

Image Credits: NAMP, beefitswhatsfordinner.com and goodcooking.com