Things You'll Need
Extra virgin olive oil
Cook a top sirloin steak with a tasty brown crust on the outside that traps the natural juices simmering inside. Prepare and cook delicious top sirloin steak without a great deal of experience. The steak requires little preparation and the griddle pan ensures fast and even cooking since it comes into full contact with the surfaces of the steak. The steak cooks so quickly that there is little time to make mistakes. Cook a top sirloin steak on a griddle pan and enjoy a top notch treat.
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Remove the top sirloin steak from refrigeration and let it come to room temperature, approximately 70 degrees Fahrenheit. The steak muscle fibers contract and toughen if the steak is chilled when it is placed on the hot griddle pan.
Rub the top sirloin steak with extra virgin olive oil and season it well with freshly cracked black peppercorns and ground garlic cloves. Season the steak with sea salt immediately before placing the steaks in the griddle pan. Salt absorbs needed moisture from the steak and its contact time with the top sirloin steak is kept to a minimum.
Place the ungreased griddle pan directly on the burner and turn the burner up to high. Heat the griddle pan until it is extremely hot, generally about 5 to 10 minutes. These pans are typically non-stick and tolerate high heat.
Lay one to two top sirloin steaks at a time onto the very hot griddle pan. Do not allow the steaks to touch one another during the cooking process. Placing more than two steaks at one time on the griddle pan draws down the heat and the top sirloin steak is cooked improperly.
Turn the top sirloin steak with a pair of tongs only once while cooking. Cooking times for each side for a steak approximately 3/4-inch thick are as follows: rare: 1 1/2 minutes medium rare: 2 minutes medium: 2 1/2 minutes well done: 3 minutes.
Let the steak rest on a warmed plate 3 to 5 minutes before serving. The juices redistribute throughout and the top sirloin steak finishes cooking.
Choose a top sirloin steak that has deep red meat, white marbling between the muscle fibers and a 1/4-inch thick white fat cover. Make certain the steak has aged by hanging for 21 to 35 days for maximum flavor and tenderness. The side dishes must be fully cooked when the steak is placed on the griddle pan. The steak cooks very quickly and it must not sit for more than five minutes before enjoying. Look for an 11-inch square, shallow griddle pan or a shallow 12-inch round griddle pan.
Choose prime or choice graded meat for maximum flavor and tenderness when shopping for a steak. Never pierce a steak with a fork to turn it.