Pan-Seared Top Sirloin with Red Wine and Dijon
- 4 eight ounce top sirloin steaks
- 4 cloves peeled and chopped garlic
- 2 tbsp. fresh minced thyme
- 1/4 olive oil + 1 tbsp. olive oil
- 1 cup red wine *
- 1 tbsp. minced shallots
- 1/4 cup whole grain dijon mustard
- 2 tbsp. manufacturing cream
- salt & pepper to taste
* Use a heartier red wine such as Merlot to bring out the flavor in your steak. Also, heavier Italian wines such as Chianti or Barolo work well in this recipe.
Tips for a juicy steak
- Allowing the steak to rest for a few minutes helps lock in the juices when it's cut. Simply setting the steak on a cutting board for 5 minutes before plating can be the difference between "juicy" and "chewy."
- Choose good quality meat. The USDA categorizes beef into eight different grades but you'll probably only run across three of them at your local supermarket or butcher. Prime is the best but it tends to cost more. Choice is cheaper than Prime, but it's still good quality beef that will cook up juicy and tender. Select is #3 on the grading scale and is considered the "economy" grade of beef. These cuts are best used for grinding or slow-cooking and will result in a tough and chewy steak. For pan-searing, Prime is recommended but Choice can be used for decent results depending on the cut.
- Get the pan as hot as you can. The secret to a perfectly-seared steak is to cook the outside as quickly as possible to lock in all the steak's natural juices when it cooks in the oven. When searing, you want to cook as little of the inside of the steak as possible so that you don't end up with "gray" meat. Allow a little bit of crust to form on both sides because this is what keeps the juices from escaping.
- Don't season your steak too early. Many people make the mistake of adding salt to a marinade but what they don't realize is that salt will draw out the steak's natural moisture. Think of beef jerky. Add your salt as close as possible to when the steak hits the pan to avoid a dry steak.
Step 1) Marinate the steaks. Mix together the chopped garlic, fresh thyme and olive oil and coat the sirloin steaks on all sides. Allow the steaks to marinate for at least two hours before cooking.
Step 2) Sear the steaks. Get a cast-iron skillet or heavy-bottomed saute pan smoking hot and add 1 tbsp. of olive oil. Meanwhile, remove the steaks from the marinade and season with salt & pepper on both sides. Sear the steaks on each side to desired brownness (about 4 minutes each side) and remove the steaks to a baking sheet. Finish cooking the steaks in a 350 degree oven to desired doneness. Refer to this meat temperature chart for correct cooking temperatures.
Step 3) Make the sauce. While the steaks are finishing in the oven, deglaze the bottom of your pan with the red wine. Add the minced shallots and cook on medium heat stirring occasionally until the wine reduces by half. Whisk in the mustard and the manufacturing cream and continue cooking until the sauce reaches desired thickness (about 2-3 minutes).
Step 4) Time to eat! When you remove the steaks from the oven, make sure to let them "rest" for a few minutes before plating so that they retain all their natural (and delicious) juices. Top each steak with some of the red wine dijon sauce and serve immediately. Salud!
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