Kim Milan Sirloin Steak
A homemade steak where sirloin taken straight from the fridge is seared hard in a pan and finished with butter basting to cook through.
Ingredients needed 1 servings
Recipe
Cooking tips
- The surface of the meat must be completely dry so that when it hits the pan, the Maillard reaction occurs properly and a firm crust forms.
- When adding butter, if the pan temperature is too high it can burn easily, so turn off or lower the heat before adding it.
- Rest the steak for as long as it was cooked so the juices redistribute throughout the meat and are not lost when slicing.
Recommended for
- Those who want to cook a chef-level steak with just one pan and no complicated equipment.
- Those who prefer a sirloin steak with a crispy crust on the outside and tender, juicy inside.
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