reverse sear sirloin steak

#shorts #sirloinsteak #reversesear #steak

This reverse sear technique definitely works better with a thicker piece of steak so if your making this for 2 then why not select one like this one and carve it up after?

I'll be sharing another short video in a few days with the Diane sauce that I served with this gorgeous steak.

For me this is a perfect medium rare but for you it might be completely overcooked or undercooked, so if you like yours a little less cooked than this steak, just take it out of the oven when the centre reaches 40c that's 104f.
Want it more cooked then take it out of the oven at say 48c 118f.

After about 20 years of cooking steaks in hotels and restaurants I stopped stressing about the perfect doneness of a steak, in the UK people generally like their meat more cooked than in France, Spain or Italy so if a Brit asked for medium rare that is most likely medium well in France. I found that as long as the steak was tempered (brought to room temperature) before cooking and then rested for a few minutes at least then I rarely had a steak returned as it would have that lovely pink interior but without blood oozing onto the plate and mixing with the salad or garnish.