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Sirloin Steak
Sirloin Steak
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Room Temperature First
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Pull the steak out of the fridge and let it come to room temperature before cooking — at least 30-45 minutes.
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If you throw a cold steak on a hot pan, the outside burns while the inside stays raw.
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Letting it warm up means the whole steak cooks evenly, and you get a much better sear-to-doneness ratio.
The Right Oil
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You need a high smoke point oil here.
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Avocado oil is the go-to.
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Beef tallow or ghee also work great and add flavor.
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Regular butter doesn't have a high enough smoke point — it'll burn before the pan is hot enough to sear properly.
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Save the butter for basting at the end if you want.
Get the Maillard Reaction
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This is what separates a great steak from a mediocre one.
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Get the pan ripping hot, lay the steak in, and press it down — use a spatula, or even set a small cast iron pan on top.
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You need maximum contact between the meat and the pan surface.
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That crust isn't just texture, it's where all the deep beefy flavor develops.
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3.5 to 6 minutes per side depending on thickness.
Aim for Medium Rare
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Season both sides with salt, pepper, and garlic powder before cooking.
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You can use a thermometer — pull at 130°F for medium rare — but over time you'll develop a feel for it by pressing the steak and gauging the resistance.
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Let it rest for 5 minutes before cutting so the juices redistribute.
Quick Tips
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Season both sides before it hits the pan — salt, pepper, garlic powder
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Don't move the steak once it's in the pan — let the crust develop
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Avocado oil, beef tallow, or ghee — never regular butter for the initial sear
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Let it rest after cooking — cutting too early means juices all over your cutting board instead of in the meat
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