I was watching an episode of America’s Test Kitchen one day several years ago when Christopher Kimball was talking about how to get a perfect pan-cooked steak. He used a sirloin steak in his presentation that day, but stressed that any tender cut of steak will do nicely. From that episode I learned two important bits of cooking advice: Always get your pan really hot before adding anything to it, especially meats that need a good sear; and also a dish can taste fantastic without a whole bunch of ingredients. So keeping it simple is often the best way to achieve outstanding results.
Both of those points are illustrated in this recipe for Sirloin Tips in Shallot Butter Sauce. Using sirloin tips is my own idea, but the rest of the recipe comes from Chris Kimball and Cook’s Illustrated. This is my preferred way of cooking steaks, outside of grilling them outdoors, because you end up with a richly flavorful sauce to pour over the steak, and they are quick to prepare this way. Like me, if you try this once, you may never go back to broiling again. And who likes cleaning the broiler pan anyway?
SIRLOIN TIPS IN SHALLOT BUTTER SAUCE
Servings: about 2 Adjust ingredients accordingly to make more.
- about 1 pound sirloin tips. If large, cut in half.
- salt and pepper to taste
- 1 medium shallot, diced fine
- 2 Tbsp. cold butter
- 1 tsp. lemon juice
- chopped parsley for garnish
1. Preheat a large skillet to very hot. Add steak to dry pan. Do not disturb. Cook for 4 – 5 minutes before turning over. Cook another 4 – 5 minutes or less it you like your steak rare. Season with salt and pepper.
2. Remove steak from pan to a serving platter and tent with foil to keep warm.
3. Into the skillet add chopped shallots and the cold butter.
Sauté, and scrape up browned bits and film from the pan’s bottom. Add the lemon juice and mix in along with any juices that have drained from the steak.
Warm through, then pour over steak. Garnish with chopped parsley and serve.
SOURCE: Cook’s Illustrated