How to Finish Sirloin Steak in Oven: A Step-by-Step Guide
1. Choosing the Right Sirloin Steak
When finishing sirloin steak in the oven, it’s crucial to start with the right cut. Look for a well-marbled sirloin steak that is at least an inch thick for optimal juiciness and flavor.
2. Searing the Steak
Before transferring the steak to the oven, sear it in a hot cast iron skillet on the stovetop. This step helps create a flavorful crust and locks in the juices of the steak for a succulent result.
3. Cooking the Steak to Perfection
Place the seared steak in a preheated oven and roast it until it reaches your desired level of doneness. Use a meat thermometer to monitor the internal temperature and ensure it is cooked to your preferred level.
4. Resting and Serving
Allow the cooked steak to rest for a few minutes before slicing it against the grain. This resting period helps the juices redistribute, resulting in a more tender and flavorful steak. Serve the sirloin steak with your favorite sides for a delicious meal.
Related Questions
Q: Can I add a marinade to the sirloin steak before finishing it in the oven?
While you can marinate the sirloin steak before cooking, it’s best to pat it dry before searing and baking it in the oven. Excess moisture from the marinade can inhibit proper browning and can turn the steak tough.
Q: What is the recommended internal temperature for different levels of doneness in sirloin steak?
For rare steak, aim for an internal temperature of 125°F. For medium-rare, cook until it reaches 135°F. Medium doneness is achieved at 145°F, while well-done steak should have an internal temperature of 160°F.
Q: Can I use a sheet pan instead of a skillet to finish sirloin steak in the oven?
While a skillet is typically used for searing the steak on the stovetop, you can transfer the steak to a sheet pan for oven finishing if it fits. Just ensure the pan has enough space for air circulation around the steak for even cooking.