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Pan-Seared Top Sirloin Steaks

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Pan-Seared Top Sirloin Steaks

Beef top sirloin comes from the tender top butt which is known to be juicier and tastier when grilled or pan seared. If you use a meat thermometer to test your preference, the internal temperature should be 135F for medium-rare, and 145F for medium. Searing gives this dish a richer golden-brown color and exceptional flavor. Chef Wecker

Pan-Seared Top Sirloin Steaks

Beef top sirloin comes from the tender top butt which is known to be juicier and tastier when grilled or pan seared. If you use a meat thermometer to test your preference, the internal temperature should be 135F for medium-rare, and 145F for medium. Searing gives this dish a richer golden-brown color and exceptional flavor. Chef Wecker
No ratings yet
Course Main Dish
Cuisine American, California, Southwestern
Servings 4 people

Ingredients
  

Instructions
 

  • Combine the salt, pepper, and seasoning. Sprinkle the steaks on both sides with the seasoning mixture.
  • Evenly drizzle olive oil over the steaks.
  • Heat a large heavy bottom, skillet over medium-high heat. Add the steaks and sear for 30 seconds on each side, then reduce the heat to medium. Cook in batches for best results. Cook until browned, about 5 minutes. Turn the steaks over and cook for 3-4 minutes longer or until desired doneness.
Tried this recipe?Let us know how it was!

Pan-Seared Top Sirloin Steaks

Beef top sirloin comes from the tender top butt which is known to be juicier and tastier when grilled or pan seared. If you use a meat thermometer to test your preference, the internal temperature should be 135F for medium-rare, and 145F for medium. Searing gives this dish a richer golden-brown color and exceptional flavor. Chef Wecker
No ratings yet
Course Main Dish
Cuisine American, California, Southwestern
Servings 4 people

Ingredients
  

Instructions
 

  • Combine the salt, pepper, and seasoning. Sprinkle the steaks on both sides with the seasoning mixture.
  • Evenly drizzle olive oil over the steaks.
  • Heat a large heavy bottom, skillet over medium-high heat. Add the steaks and sear for 30 seconds on each side, then reduce the heat to medium. Cook in batches for best results. Cook until browned, about 5 minutes. Turn the steaks over and cook for 3-4 minutes longer or until desired doneness.
Tried this recipe?Let us know how it was!

Pan-Seared Top Sirloin Steaks

Beef top sirloin comes from the tender top butt which is known to be juicier and tastier when grilled or pan seared. If you use a meat thermometer to test your preference, the internal temperature should be 135F for medium-rare, and 145F for medium. Searing gives this dish a richer golden-brown color and exceptional flavor. Chef Wecker
No ratings yet
Course Main Dish
Cuisine American, California, Southwestern
Servings 4 people

Ingredients
  

Instructions
 

  • Combine the salt, pepper, and seasoning. Sprinkle the steaks on both sides with the seasoning mixture.
  • Evenly drizzle olive oil over the steaks.
  • Heat a large heavy bottom, skillet over medium-high heat. Add the steaks and sear for 30 seconds on each side, then reduce the heat to medium. Cook in batches for best results. Cook until browned, about 5 minutes. Turn the steaks over and cook for 3-4 minutes longer or until desired doneness.
Tried this recipe?Let us know how it was!

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