Chaekkeut Seuteikeu (Sirloin Steak)
Quick answer
- Total time
- 32 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Sirloin steak is seasoned simply with salt and pepper, then seared in a smoking-hot pan for two to three minutes per side to build a deep brown crust through the Maillard reaction.
Read more
Bringing the steak to room temperature for twenty minutes before cooking and patting the surface completely dry are both essential - cold, wet meat steams rather than sears, producing a pale, soft exterior instead of a caramelized shell. Once the crust is set, the heat is lowered and butter, crushed garlic, and rosemary are added to the pan for basting, which layers aromatic richness onto the already flavorful surface. Resting the steak on a cutting board for five minutes after cooking allows the muscle fibers to relax and reabsorb their juices, so slicing produces clean cuts rather than a pool of liquid on the plate.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Take the 500 g sirloin steak out 20 minutes before cooking and let it lose its chill.
Press both faces and edges dry with paper towels so the surface sears instead of steaming in the pan.
- 2Season
Sprinkle 1.2 teaspoons salt and 0.8 teaspoon black pepper evenly over both sides of the steak.
Press the seasoning onto thicker spots and edges as well, so each bite is seasoned before it hits the hot pan.
- 3Control
Heat a heavy pan over high heat until it is very hot and just beginning to smoke.
Add 1 tablespoon neutral oil, lay in the steak right away, and do not move it while the first crust forms.
- 4Control
Sear the first side over high heat for 2 to 3 minutes, then flip once a deep brown crust has formed.
Cook the second side for another 2 to 3 minutes so the outside sets firmly.
- 5Step
Lower the heat to medium, then add 20 g butter, 12 g crushed garlic, and 2 rosemary sprigs.
Tilt the pan and spoon the foaming butter over the steak for 1 minute without letting the garlic burn.
- 6Finish
Move the steak to a cutting board and rest it untouched for 5 minutes so the juices settle back into the meat.
Slice against the grain, finish with a light squeeze from 1/4 lemon, and serve immediately.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Sirloin steak is pan-seared in a smoking-hot pan to develop a deep brown Maillard crust and a juicy interior.
- Finish cue
- Move the steak to a cutting board and rest it untouched for 5 minutes so the juices settle back into the meat.
- Avoid this
- Add 1 tablespoon neutral oil, lay in the steak right away, and do not move it while the first crust forms.
- Substitution
- Bringing the steak to room temperature for twenty minutes before cooking and patting the surface completely dry are both essential - cold, wet meat steams rather than sears, producing a pale, soft exterior instead of a caramelized shell.
Cooking decision evidence
Calculated Charim data and applicable official food safety guidance.
This recipe
32min, 8 ingredients
Category median
40min, 8 ingredients
Based on 273 recipes
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