Again, the article mentions that letting it rest this way for up to a day only results in an ~5% loss by weight, which pales in comparison to the 20%+ loss from cooking. The entire process of dry aging is designed to pull moisture out of the meat to give it a more concentrated beef flavor. I'm not sure I really buy in to the importance of water reabsorption in how it relates to taste. Just remember to let it come back to room temperature before cooking for best results. You can, as the article mentions, place it in the fridge if you want to let it rest for a long time. How long a steak can sit on the counter and not go bad will depend on the conditions and is more of a food-safety question unrelated to seasoning. Keep in mind that you can wipe off seasonings when patting dry so this is still something to keep in mind.Īs for your question - how long to leave it out? As Aaronaught said it doesn't really matter if it's salted or not. I think the results are slightly skewed because of this - it was dry at the 0 minute mark and at the 40 minute mark but not at the in between marks. It needs to be dry when going in to the pan. The missing step is to pat the steak dry. They even mention that because so much liquid had been pulled out it caused problems with cooking. Rest the steak for about five minutes and the meat will relax and reabsorb all those juices, giving you a tender, juicy steak.The one problem I see with the article is that they cook the steak 'as is' after letting it rest. When the steak is cooked it needs time for the muscle fibres to relax – cutting into it straight away will result in those delicious meat juices bleeding onto the plate.

The final thing to remember when cooking sirloin steak is the importance of resting time. When your palm is open it will feel like a blue steak, whereas bringing your thumb over to touch just underneath your little finger will feel like a well done steak in between is medium and so on. Learning to tell if a steak is cooked by feel is the best way for most cooks, which can by done by gently prodding the pad underneath your thumb and comparing it with the meat. A 3-4cm thick steak cooked from room temperature will take a minute or so on each side with a few minutes in the oven to warm through the middle – the most important thing is to get a good sear on the exterior without overcooking the inside. The length of time you cook your steak completely depends on personal preference. Try adding herbs such as rosemary or thyme and garlic when you add the butter for an extra flavour dimension. If you want to add the richness with butter, do so after you've flipped the steaks, and baste the steak with the gorgeous foaming butter as it cooks. In terms of oil, it is best to use a flavourless oil with a high smoking point such as groundnut or vegetable oil. An optimum thickness for a steak is between 3cm and 4cm, any thinner than this proves tricky not to overcook. If you cook a steak straight from the fridge, the inside will be cold and take much longer to cook, and it'll likely still be raw by the time the outside of your steak is done. One of the most important things to remember before cooking a sirloin steak is to make sure it comes to room temperature before it goes anywhere near the pan. As a general rule, we would avoid using pepper until after the steak is cooked – if your pan is hot, the pepper will burn and taste acrid, so best to add it afterwards. Salting long before you cook will cure the surface of the steak, giving you even more flavour – just make sure you wipe off any excess moisture before you cook. Do you season an hour before cooking, or just before it goes in the pan? The latter is the most reliable way to get the flavour you want, but the former is still perfectly reasonable.

It's important to find a good sirloin steak recipe first and foremost, but there's a wealth of handy hints and tips out there that will help you nail that perfect steak.Ī lot goes into cooking the best-ever sirloin steak – you need to think about using the right pan, cooking at the right temperature, and for the right amount of time. Steak is an expensive choice both in a restaurant and when cooked at home, and lacking the know-how of the trained chef to decide when it is done can make the whole process quite daunting. A perfectly cooked pink and juicy sirloin steak is a luxury that many of us only get to enjoy at a restaurant.

Steak rest time