The James Martin Sirloin Steak is a masterclass in simplicity and flavor. With its tender, juicy texture and rich, caramelized crust, sirloin steak is a timeless classic. James Martin emphasizes quality ingredients and straightforward techniques, making it perfect for a special occasion or an indulgent midweek meal.
What is James Martin Sirloin Steak?
James Martin’s sirloin steak recipe focuses on cooking a high-quality cut of beef to perfection. The sirloin steak is seared in a hot pan to develop a beautiful crust, basted with butter for added richness, and served with a simple yet flavorful accompaniment like garlic and thyme.
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Why You Should Try This Recipe
- Perfectly cooked steak: Achieve a tender, juicy texture with a golden crust.
- Quick and simple: Ready in under 20 minutes.
- Minimal ingredients: Focuses on letting the steak shine.
- Customizable: Serve with your favorite sides or sauces.
- Impressive results: Great for entertaining or treating yourself.
Ingredients Needed to Make James Martin Sirloin Steak
- Sirloin steak (2 x 250g): Choose steaks with good marbling for flavor.
- Butter (50g): For basting and richness.
- Olive oil (1 tablespoon): For searing the steak.
- Garlic (2 cloves): Smashed, to infuse flavor.
- Fresh thyme (2 sprigs): Optional, for a fragrant touch.
- Salt and black pepper: To taste, for seasoning.
Equipment Needed
- Heavy-based frying pan or skillet: For even cooking and searing.
- Tongs: To handle the steak while cooking.
- Meat thermometer: Optional, to check doneness.
Instructions to Make James Martin Sirloin Steak
Step 1: Prepare the steak
- Remove the steaks from the fridge 30 minutes before cooking to bring them to room temperature.
- Pat the steaks dry with paper towels and season generously with salt and black pepper on both sides.
Step 2: Heat the pan
- Place a heavy-based frying pan over high heat. Add the olive oil and heat until it starts to shimmer.
Step 3: Sear the steak
- Place the steaks in the hot pan and sear for 2–3 minutes on each side for medium-rare, pressing gently to ensure contact with the pan. Adjust the cooking time based on your preferred doneness.
Step 4: Add butter and aromatics
- Reduce the heat to medium, and add the butter, garlic, and thyme to the pan.
- Tilt the pan slightly and use a spoon to baste the steaks with the melted butter for 1–2 minutes.
Step 5: Rest the steak
- Remove the steaks from the pan and let them rest on a plate for 5 minutes, loosely covered with foil. This allows the juices to be redistributed.
Step 6: Serve
- Slice the steaks against the grain and serve hot with your choice of sides and sauces.
What Goes Well With James Martin Sirloin Steak
- Creamy mashed potatoes: A classic and indulgent pairing.
- Grilled vegetables: Adds a healthy and flavorful side.
- Garlic butter mushrooms: Complements the richness of the steak.
- Peppercorn sauce: A bold and creamy addition.
- Steamed asparagus: For a fresh and light accompaniment.
- Fries or chips: A timeless side for any steak dish.
- Red wine: Complements the steak’s deep, savory flavors.
Expert Tips for Making the Best James Martin Sirloin Steak
- Choose quality steak: Opt for well-marbled sirloin for the best flavor and tenderness.
- Bring to room temperature: Ensures even cooking.
- Use a hot pan: A high temperature is crucial for creating a golden crust.
- Baste for flavor: Butter, garlic, and thyme add richness and aroma.
- Rest the steak: Prevents juices from escaping when slicing.
- Check doneness: Use a meat thermometer for precise results (medium-rare: 55°C/130°F).
Easy Variations of James Martin Sirloin Steak
- Spicy steak: Rub the steak with chili powder or smoked paprika before searing.
- Herb crusted: Add a crust of chopped fresh herbs and breadcrumbs for extra flavor.
- Marinated steak: Marinate in olive oil, garlic, and rosemary for a deeper flavor.
- Blue cheese topping: Melt blue cheese over the steak for a rich twist.
- Asian-inspired: Glaze with soy sauce and ginger during the final basting.
Best Practices to Store James Martin Sirloin Steak
- Refrigerate leftovers: Store in an airtight container for up to 3 days.
- Reheat gently: Warm in a pan over low heat with a splash of butter to prevent overcooking.
- Freeze for later: Wrap cooked steak tightly and freeze for up to 2 months. Thaw before reheating.
Nutrition Value (per serving)
- Calories: 320
- Protein: 28g
- Fat: 24g
- Carbohydrates: 1g
- Sodium: 150mg
FAQs
How do I know when sirloin steak is cooked to medium-rare?
Use a meat thermometer to check the internal temperature. For medium-rare, the steak should reach 55°C (130°F). Alternatively, press the steak lightly with your finger; it should feel soft but slightly springy.
Should I oil the steak or the pan?
It’s best to oil the steak rather than the pan. This ensures the oil is evenly distributed and helps create a good sear while preventing excess smoke.
How long should I rest a cooked steak?
Let the steak rest for 5–10 minutes after cooking. This allows the juices to redistribute throughout the meat, ensuring a tender and flavorful result.
Can I cook sirloin steak without butter?
Yes, you can cook sirloin steak without butter. Use olive oil for a healthier option or skip the basting step for a simpler preparation. However, butter adds richness and enhances the steak’s flavor.
Final Words
The James Martin Sirloin Steak is a simple yet sophisticated way to enjoy a perfectly cooked steak. With its tender texture, bold flavor, and elegant presentation, this dish is sure to impress.
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James Martin Sirloin Steak
- Prep Time: 10
- Cook Time: 10
- Total Time: 20 minutes
- Yield: 2
- Category: Main Course
- Method: Pan-searing
- Cuisine: British
Description
James Martin’s sirloin steak recipe focuses on cooking a high-quality cut of beef to perfection. The sirloin steak is seared in a hot pan to develop a beautiful crust, basted with butter for added richness, and served with a simple yet flavorful accompaniment like garlic and thyme.
Ingredients
- Sirloin steak (2 x 250g): Choose steaks with good marbling for flavor.
- Butter (50g): For basting and richness.
- Olive oil (1 tablespoon): For searing the steak.
- Garlic (2 cloves): Smashed, to infuse flavor.
- Fresh thyme (2 sprigs): Optional, for a fragrant touch.
- Salt and black pepper: To taste and season.
Instructions
Step 1: Prepare the steak
- Remove the steaks from the fridge 30 minutes before cooking to bring them to room temperature.
- Pat the steaks dry with paper towels and season generously with salt and black pepper on both sides.
Step 2: Heat the pan
- Place a heavy-based frying pan over high heat. Add the olive oil and heat until it starts to shimmer.
Step 3: Sear the steak
- Place the steaks in the hot pan and sear for 2–3 minutes on each side for medium-rare, pressing gently to ensure contact with the pan. Adjust the cooking time based on your preferred doneness.
Step 4: Add butter and aromatics
- Reduce the heat to medium, add the butter, garlic, and thyme to the pan.
- Tilt the pan slightly and use a spoon to baste the steaks with the melted butter for 1–2 minutes.
Step 5: Rest the steak
- Remove the steaks from the pan and let them rest on a plate for 5 minutes, loosely covered with foil. This allows the juices to be redistributed.
Step 6: Serve
- Slice the steaks against the grain and serve hot with your choice of sides and sauces.
