Cooking Classics: Lemon-Thyme Top Sirloin Steak

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Cooking Classics

The Technique

Lemon-Thyme Top Sirloin Steak

Dark, rich sauces & marinades that include ingredients such as Worcestershire, molasses, soy sauce & the like have long been used to impart good flavor into steaks such as ribeyes & New York strip steaks. However, fresh herbs & citrus may be juxtaposed so these delicious beef cuts offer bright notes. Well seasoned steaks such as Lemon-Thyme Top Sirloin Steak may then be transitioned into spring beautifully & used to highlight an array of mixed baby greens, vegetables or fresh sides. Although top sirloin steak is an economical cut, if it is cooked the right way, it may provide your family with many tasty meal options. Learn how to make Lemon-Thyme Top Sirloin Steak in your very own kitchen.

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Lemon-Thyme Top Sirloin Steak

makes 4 servings

1 3/4 lbs {1-inch thick} Top Sirloin Steak
1 1/2 tsp kosher salt 
1/2 tsp freshly ground black pepper
1/4 tsp ground red pepper flakes
1 Tbsp olive oil
2 tsp fresh lemon juice
1 Tbsp fresh thyme leaves
1 Tbsp chopped parsley

Let the beef stand at room temperature 30 minutes. Heat a 12-inch cast iron skillet or grill pan over Medium. Meanwhile, coat both sides of the steak with the salt, the black pepper & the crushed red pepper flakes. Place the steak in the hot pan & cover. Cook 1 1/2 to 2 minutes per side for a Medium doneness or until your desired temperature has been reached. Remove the steak from the skillet & transfer to a plate. Combine the oil, the lemon juice, the thyme & the parsley. Brush the mixture over the surface just before serving. Slice the beef against the grain using a freshly sharpened carving knife

The Recipe Box. Rebecca Gordon Buttermilk Lipstick Southern Hostess Editor In Chief Southern Culinary & Entertaining BrandFROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

How To Make Lemon-Thyme Top Sirloin Steak

There are many tricks to gage when Top Sirloin Steaks or other beef cuts have reached the desired temperature but a thermometer remains to be the most reliable & accurate. Follow this guide for perfect results every time.

Rare: 135 to 140 degrees

Medium-Rare: 140 to 145 degrees

Medium: 155 to 160 degrees

Well Done: 165 to 170 degrees

Lemon-Thyme-Top-Sirloin-Steak-Rebecca-Gordon-Editor-In-Chief-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-RebeccaGordon-Pastry-Chef-Birmingham-Alabama
 rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

A few pieces of equipment will be necessary in order to complete the task. read through the recipe before beginning. Here’s what you should know.

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No. 1

Let the beef stand at room temperature 30 minutes. Heat a 12-inch cast iron skillet or grill pan over Medium. 

Lemon-Thyme-Top-Sirloin-Steak-Rebecca-Gordon-Editor-In-Chief-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-RebeccaGordon-Pastry-Chef-Birmingham-Alabama

No. 2

Meanwhile, coat both sides of the steak with the salt, the black pepper & the crushed red pepper flakes. 

Lemon-Thyme-Top-Sirloin-Steak-Rebecca-Gordon-Editor-In-Chief-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-RebeccaGordon-Pastry-Chef-Birmingham-Alabama

No. 3

 Place the steak in the hot pan & cover. Cook 1 1/2 to 2 minutes per side for a Medium doneness or until your desired temperature has been reached. Remove the steak from the skillet & transfer to a plate. 

Lemon-Thyme-Top-Sirloin-Steak-Rebecca-Gordon-Editor-In-Chief-Buttermilk-Lipstick-Culinary-Entertaining-Techniques-RebeccaGordon-Pastry-Chef-Birmingham-Alabama

No. 4

 Combine the oil, the lemon juice, the thyme & the parsley. Brush the mixture over the surface just before serving. Slice the beef against the grain using a freshly sharpened carving knife.   

The Tune
“Prelude To A Kiss” Billie Holiday
httpa://www.youtube.com/watch?v=7jIdnNubU94

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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