SIRLOIN STEAK

I love to have sirloin steak once a while. It has the best flavour and texture compare to any part of a cattle. When it comes to steak, I am a bit of a purest. I dont really eat it that often, when i do, I love to indulge in a really good piece of meat and a good piece of master meat doesn't need to have any sauces or whatsoever. Just marinade with salt and pepper will do and that will bring out the greatness in the meat. Steak from supermarkets is fine but it is definitely not quite the best and variable in quality. I used to love sirloin steak from MnS but since i found my own butcher, it is far more better then any steak from commercial supermarkets to be frank. The meat will be honestly better and i can talk to my butcher to get a clearer picture of a fine steak. Hence, it is cheaper then all the supermarkets too. 

A good steak comes from dry aged beef that has been hung for around three weeks, which means by 21 days of matured steak - less excess of water and gives the minimum flavour. I always look for the nice piece of fat running through it, dont be put off by that as it will keep the steak nice and moist. I love to get a steak which the outside fat is rich and creamy looking because as the steak is cooking, that part will melts and impulse the flavour making it becoming more and more juicy.

• Fist of all, season the steak both side with salt and pepper properly because when the minute the steak is to put on the pan, it will drops off 30% of the season. 

• Pan on, do not put the oil in the pan unless the pan is absolutely hot. If not, the steak will become dead without any heat and colour. If there is no heat on the pan there is no colour and when there is no colour there is no flavour. Hold back and wait for the pan to get hot before putting in the oil.

• When the pan just starting to smoke with the oil on it, place in the steak firm them down to the base of the pan. This will help seal in the steak juices.

• I love my steak to be medium, which will be around 3 minutes then turn the steak and cook for another 2 1/2 minutes.

• Do not over turn the steak that regularly. Once will be enough of each side and the important part is to cook the top creamy fat part. 

• Before the 1 1/2 minutes from coming out, put a piece of butter on the pan. This will gives a really nice brown colour to finishing it. 

• Before taking the steak out, turn the steak on its back and cook that little bit of fat on that side.

With some greens and a nice piece of sirloin steak, it makes them a perfect couple !