Chaekkeut Seuteikeu (Sirloin Steak)
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. 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.
Adjust Servings
Instructions
- 1
Rest steak at room temperature for 20 minutes and pat dry.
- 2
Season both sides evenly with salt and pepper.
- 3
Preheat a pan on high, add oil, and place the steak.
- 4
Sear each side for 2-3 minutes to build a brown crust.
- 5
Lower to medium heat, add butter, garlic, and rosemary, then baste for 1 minute.
- 6
Rest on a board for 5 minutes, slice, and finish with a little lemon juice.
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Tips
Nutrition (per serving)
Goes Well With
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