How to Cook a Thick 3cm Sirloin Steak
Choosing the Right Sirloin Steak
When it comes to cooking a thick 3cm sirloin steak, the first step is selecting the right cut of meat. Look for a well-marbled piece of sirloin steak with a thickness of at least 3cm for optimal results. Letting the steak come to room temperature before cooking helps it cook more evenly, so remember to take it out of the fridge about 30-60 minutes before you plan to start cooking.
Seasoning and Preparing the Steak
To enhance the flavor of your sirloin steak, season it generously with salt and pepper. You can also use a marinade for added flavor; simply place the steak in a sealed bag with your choice of marinade and let it sit in the fridge for a few hours or overnight. Before cooking, pat the steak dry with paper towels to remove excess moisture, which can prevent a good sear.
Cooking Techniques for Perfect Results
For a thick 3cm sirloin steak, start by preheating a pan or grill to high heat. Searing the steak on each side for a few minutes will create a delicious crust. To ensure the steak cooks evenly, transfer it to a preheated oven to finish cooking to your desired doneness. Remember to use a meat thermometer to check the internal temperature—around 130°F for medium-rare—and let the steak rest for a few minutes before slicing.
Related Questions:
Q: What are some recommended side dishes to serve with a thick 3cm sirloin steak?
A: Some popular sides to complement a sirloin steak include garlic mashed potatoes, roasted vegetables, a fresh salad, or a side of creamy mushrooms.
Q: Can you suggest some different marinades for a sirloin steak?
A: Marinades can add incredible flavor to a sirloin steak. Try a simple combination of olive oil, soy sauce, minced garlic, and herbs for a classic marinade, or experiment with a mix of balsamic vinegar, Dijon mustard, and honey for a sweet and tangy option.
Q: How can I tell if a thick 3cm sirloin steak is cooked to my liking without using a meat thermometer?
A: If you prefer not to use a meat thermometer, you can rely on the ‘finger test’ to check the doneness of your steak. By comparing the firmness of the meat to different parts of your hand (base of thumb for rare, tip of the pinky for well-done), you can gauge the internal temperature.
Additional Resources:
Serious Eats: The Best Way to Cook Steak – Reverse Searing
Bon Appétit: The Beginner’s Guide to Cooking Steak
Beef. It’s What’s For Dinner: Three Simple Ways to Enhance Your Steak