I don't have a grill (unless George Foreman counts). Someone told me I'll ruin the steak if I cook it on stove top 1st than finish it in the oven. Is that true? What other choices do I have on how to prepare my steak?
Also, marinate? cook it as is?
I know nothing about steak, help please....
Sirloin is a great cut of steak and as it is currently on sale for $3.99/lb at our local Giant Eagle, I just ordered several for my freezer. When I have my extended family of 8 over to dinner, my roasted sirloin is often requested.
3-4 lb. sirloin steak, well marbled
garlic, s&p to taste
1 1/2 cups ketchup
2 T Lea & Perrins worchestershire sauce
4 T melted unsalted butter
juice of 1 lemon
1 large yellow onion, cut in rings
Season roast on both sides, preheat broiler. Sear well on 1 side, turn over. This step can be done up to 2 hours in advance, hold at room temp. In large microwabable glass container, place ketchup, Lea & Perrins, butter, and lemon juice. Heat 2-3 min on High and mix well. About 45 min before serving, reheat oven to 375.arrange onion rings on uncooked side of steak. Cover with sauce. Roast steak for about 30 min until meat thermometer registers 125 (med rare). Let rest for 10-15 min. Slice on diagonal against grain of meat. Serves 6-8 people (at my house there are never leftovers). We like a potato gratin and creamed spinach along with Cesar salad with this. Always a BIG hit.
Sirloin is my absolute favorite, and now my children's favorite also. Grilling outside is a first choice, but when that's not available. I simply broil it in my oven. I preheat my broiler for at least 10 minutes and cook about 5-7 minutes on each side. I take it out 5 minutes before I think it's done and let it rest for 10. Comes out perfect every time and melts in your mouth. I use a little salt and pepper and some garlic powder. That's it!
Somebody told you wrong. There are many who believe that cooking on the stovetop is actually a superior way to prepare a steak. http://chowhound.chow.com/topics/555153
Here's my method:
Take the steak out of the fridge, sprinkle it liberally on all sides with kosher salt, and let it warm up on the counter for at least half an hour. An hour or two is better.
Put a cast-iron skillet in the oven and set it to its highest temperature. (If you don't have cast iron, stainless will do.) Let things heat up for at least 15 minutes. Crank up the vent hood over the stove, open some windows, turn on whatever fans you have, and put a shower cap over your smoke detector. This is gonna make some smoke.
Now sear the steak. Rub it with peanut oil or lard. Turn your biggest, hottest burner to high and let it heat up fully. Turn the oven down to 300F, take out the skillet (careful, it's HOT) and put it on the burner. Lay the steak in the skillet and do exactly nothing for two minutes. Don't move the steak, don't touch it, don't flip it, don't poke it, don't peek. Unless something bursts into flames or flies off the stovetop, do nothing. After two minutes flip the steak over and sear the other side for two minutes.
Turn off the burner and move the steak to the oven. If you have a digital probe thermometer, now's the time to use it. Otherwise, monitor the steak by poking it; it will firm up as it cooks. Err on the side of underdone; you can always cook it a little more, but you can't uncook one that's gone too far.
When the steak is almost done, remove it to a warmed plate and cover with foil (or another warmed dish). Put the skillet back on the stovetop and pour in half a cup or so of beef stock and/or wine. Stir, scraping the bottom of the skillet, until the liquid loses enough moisture that it starts to get syrupy and will coat a spoon. Toss in a knob of butter, let it melt, taste, and add salt and pepper to taste. Uncover the steak, pour the sauce over the top, and dig in.
Top Sirloin is one of my absolute favorite bargain cuts. Pan sear/roasting is fine, BUT, since it's a leaner cut, if you cook it past med rare, it can turn into leather pretty quickly. I would never marinate it, but that's me. Dry rub would be my choice, OR simple salt/pepper.
You can definitely sear a steak on the stove top and then finish it in the oven without a problem. The pan that you sear it in should be very hot, this will keep the juices in the meat. Then put it in the oven until it reaches the desired internal temperature, remember to remove it slightly below the desired final temperature to allow for carryover.
I agree with your recommendation but a cast iron grill pan is the best vessel for this job, unless you want to make a pan sauce. If you wish to make a pan sauce, the use of a flat bottomed cast iron pan is your best choice. Both pans should be preheated over high for 3-minutes.
A generic marinade is equal parts red wine vinegar, Bourbon, Worcestershire sauce, and spices of your choice.I don't like the pre-packaged marinades because they have too much salt and MSG.
If you have a probe thermo I would aim for a interior temp of 135-145 for medium-med well, before carry over/rest.