Searing and baking a top sirloin steak is a method of cooking that produces juicy, tender meat with a caramelized crust on the surface. Baking the meat for a few minutes after it has been seared allows the internal temperature of the meat to rise to your desired level of doneness. Add sauces after your steak has been thoroughly seared and baked.
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Why the Searing Method
Searing involves placing a piece of fresh, raw meat on a surface at a very high temperature and briefly allowing it to cook on all sides. Browning or searing meat causes the Maillard reaction, which occurs when amino acids and sugars are heated together. The Maillard reaction enhances the taste and texture of the inner meat and creates a crispy exterior.
Before baking your steak, sear the meat by heating 2 tablespoons of oil over high heat in a frying pan. Make sure the steak is thawed and has been set out at room temperature for a short while, which relaxes the meat. Rub the meat with salt and pepper, then place it in the pan once the oil has begun to boil. Cook the steak for a few minutes on each side until it's brown. Steak caramelizes quickly once it is put on heat, so pay attention to the color and smell of the steak to avoid overcooking.
The oven should be preheated to 500 degrees Fahrenheit. Once the steak has been seared, place it on a baking dish and into the oven for about two to three minutes for medium, three to four additional minutes for well done. Remove the steak from the oven and let it sit on a platter covered with foil for about 10 minutes to relax.
For even better results, sear your steak in a cast-iron pan. After the searing is complete, keep the steak in the cast-iron pan and place it in the oven to bake for the remaining time. It is not necessary to bake for more than a few minutes -- any longer and the steak will begin to dry out and become tough. Cooking times may vary depending on the weight and number of steaks you are cooking.