FREE DELIVERY ON ORDERS OVER €95 (EUROPE)
CÓMO COCINAR UN SOLOMILLO A LA PERFECCIÓN (O CHULETÓN, ENTRECOT..)

HOW TO COOK A SIRLOIN TO PERFECTION (OR STEAK, ENTRECOT...)

febrero 10, 2021

Hello again MeatLovers,

We are convinced that cooking is the best way to show love, that's why we are sharing this post just before Valentine's Day .

Is there a better way to spend time with your loved person than sharing good food?

Also, this is the perfect day to treat ourselves with some more expensive cuts you don't buy every day.

Once you buy your preferred cut, we recommend that you read our previous article with the 7 Fatal Mistakes When Cooking Meat. This week’s article is the continuation and we will explain in more detail how to cook a good sirloin to perfection.

Once you have your chosen cut, whatever it is, you always have to take into account what we told you on that article:

  • The meat must be tempered and dry from juices.
  • Hot skillet and/or oven
  • Meat Seasoned correctly
  • Meat has to rest once cooked

STEAK DONENESS LEVELS:

Rare: Dark red color with juice. Soft texture with very little resistance.

Medium Rare: Intense pink color with juice. Soft and elastic texture.

Medium: Pale pink in the center with some juice. The texture will begin to be firmer and elastic.

Medium Well: Grey color with a pink stripe in the center, with hardly any juice. More fibrous and elastic texture

Well Done: Practically grey color throughout the piece with a barely existing pink stripe in the center, without juice. Resistant and not very elastic texture. 




COOKING TIMES*:

*estimated times for a 3,5 cm thick piece.

Rare: 1 ½ minutes each side, <45ºC interior

Medium rare: 2 ½ minutes each side, 45ºC-49ºC interior

Medium: 3 ½ minutes each side, 55ºC-59ºC interior

Medium Well: 4 minutes each side, 60ºC-65ºC interior

Well Done: 5 minutes each side. 70ºC interior, OUCH¡¡

To achieve a better result we recommend buying a cooking thermometer with a probe.

HOW TO SEAR A STEAK:

The goal is to have a crispy, golden outer layer without overcooking the meat.

There are two main techniques, whether the meat is seared in a pan or on the grill.

Traditional:

This is the most widespread technique. Put some oil in a hot pan and sear the meat for the cooking time recommended in the previous point.

You have to turn the piece every minute until the time is completed or the desired interior temperature is reached. In this way we achieve a more even cooking.

If the piece is very thick, as in the case of a T-bone steak, it can be finished in the oven.

Reverse searing:

This is the technique that offers the best results, the steak will be juicier and more evenly cooked.

In this case, we must put the seasoned piece of meat in the oven at a low temperature (approximately 120ºC) until the interior reaches the desired temperature before passing the meat through the pan. The ideal will be about 5-6ºC less than the temperatures indicated in the previous point.

Once hot, brown the meat in a hot pan as usual.

With both methods, it is essential to let the meat rest before eating after cooking for at least a couple of minutes.

We hope that with the tricks that we teach you in these last two articles, you will be able to enjoy meat even more and, most importantly, that you look badass with your guests on these special occasions.

Greetings from the entire team.



15% DESCUENTO

Just type your email address, we will send the code