Beef sirloin steak and oven baked root vegetables

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Served with cream herb sauce containing chives

As I have mentioned before a fresh cut of high grade beef doesn’t need anything more than some salt and pepper to be delicious, especially if you want to keep the marvelous taste of beef. Season the steaks with those two spices for about an hour before pan-frying them and be careful not to fry them too dry.

You can oil the steak or you can add the oil to the pan: I prefer to the latter because by adding the oil to the pan you can be sure the temperature is correct. Once the oil starts separating the frying pan is hot enough to add the steak. Don’t be tempted to add the meat until the oil is warm enough because by doing so you risk spoiling a good steak.

Some people prefer to place the steaks in room temperature 30 minutes before frying them, while others keep them in the fridge up until they go into the pan. I have tried both ways and haven’t noticed any remarkable difference between the two.

It’s easy to make a delicious sauce for steaks by adding cream in the pan after frying. The dripping forms a good basis for the sauce, in which you can add  grounded pepper (I like the green one), different kinds of herbs, garlic, onions, cream cheese etc.

This steak meal was served with oven baked root vegetables and a sauce made of cream chive cheese.

Recipe for cream herb cheese sauce can be found here.
Recipe for oven baked root vegetables can be found here.

PORTION: 1-2 steaks/diners

INGREDIENTS:

  • Beef sirloin steaks according to the number of diners
  • Salt
  • Black pepper
  • Butter and oil for frying

Season the steaks with salt and pepper about one hour before frying.

Roast the beef in a hot pan to your taste. If possible turn the steaks a few times during baking.

Let the steaks rest under a foil while you’re making the sauce.

Cooking times for 2 cm thick steaks:

  • Rare: Dark red color, some juice flowing. Feels soft. Cooking time 1 on minute each side.
  • Medium-rare: Pink color, some pink juice flowing. Feels bit soft. Cooking time 2 minutes on each side.
  • Medium: Pale pink in the middle, hardly any juice flowing. Feels firm. Cooking time 3 minutes on each side.
  • Well-done: Only a shade of pink color but not dry. Cooking time 4-5 minutes on each side.

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