Cooking Sirloin Steak with Sandy Crombie

hello I am sadly crumbly from Crombie's Vedra and today I would like to cook a sirloin steak or show you home I grew this ermine steak now this is the sub line which is a cut but from the loin or the back of the animal and is very tender and side ii and tenderness to the felid stick now you'll see by this steak this is well trimmed now that's very important and all the muscles come from the outside here we remove and it makes this thick so much tender so much nicer no you'll not find that in supermarkets is the difference and buying from a butcher like ourselves so we will go on now and I'll show you the first stage now this has been lying out for at least 20 minutes 20 minutes half an hour that's essential remove it from your fridge before you start now we'll continue now with seasoning it I like to put the oil I like to put the oil onto the steak like so that's a lot of olive oil which I prefer it's it's got the flavor that's really nice and now we'll season it now little oil to stick I like to group the seasoning on no this is what pepper and you need to approve generous amounts of black pepper and yellow side and Dutch assault there we are now make sure that's well drop them to the stick so that's all ready now though for the cookie now to cook a steep properly the pan needs to be really hot that you can feel it that's been sitting on the highest heat for about 10 minutes so it's really hot really good now this is my favorite frying pan as you can see it's a bit buttered like myself but old but the steak is now ready to go into the frying pan nothing in front by an oil is not essential and lay it that way away from you to give that sizzle now it only takes about 50 seconds on the one side then it's silk so just stacking Lytle to wait until it please itself and it's going to be properly caramelized that ever safe now fill that no this isn't what would we go and we get the other side okay just a little bit longer yes where you feel it setting on the door just get it a little bit more time now the next part I'm going to do the next thing I'm going to do is crisp up the fat and that's really the area that's already know so deep there your sleep we don't want to side like that and crisp up that five now that makes a big difference when you today we're back on and you taught me eat don't move lots of butter the bottom gestured pops a beautiful flavor into the sea that's quite move just let it sit there for a while it's going on the lake let it sit there award heat now taking stein cooker perfection a state like that we normally take about 10 minutes or so in total I think I will cook it to about medium because that's probably my preference and the preference of most people in fact the medium done steak now give another couple of minutes like that now we're putting the lid on and it's holding in the heat then it's cooking right round two Steve another way to do it as a page to transfer it to warm or a warm oven which works quite well there we are I saw a couple minutes but some again and so I do nice and smoothly a couple of minutes at least let's just see how it is doing now the best way to Texas need to press it and it's merely a case of the resistance that you feel if you were to press you involve your former defense very soft that's almost like raw Steve now every year everything everything two fingers together right with a phosphate er that's a little bit waters their momentum Leslie listen hit next one there and that now that we do quick your but medium for the little finger that would be well done you see in home take it is that there now that you practice that you'll get the technique this perfect about Steve - my mind is ready so what we have to do now is transfer it to a warm dish and keep it warm no I've got one dish here with foil there we are then it comes into the dish covered up and set aside that has to rest for about five minutes now while the steaks resting we'll wait to make a sauce will remove all the butter and fat from that wash of it all that and then we'll wines ding-dong we'll add a little bit wine vinegar or you could a double or you do that red wine and he will have some stock to beef stock about one to five mils Oh now after reduces down a little and we've got all these con lines bits of these at the pond maybe want to stir all that in the same time reduce this down and you'll get a concentrated flavor the beef stock and what was in the farm now the red wine vinegar will give it that sharpness as well that's least flavor you get red wine does the same nice flavor just give it a bit painter Richard stone okay now it's reduced down somewhat maybe we were going to finish this off with some nice cream and movie get a pepper sauce a cream pepper sauce very simple a nice easy sauce to me so why don't pop up spoonfuls of we know I use the extra face double cream it's best for this set in or this is going to be lovely and more I didn't went your paper mode at the end and you liked it I was out looking let's give it a little taste quite nice pick it off the heat alone needs a little bit more pepper well No look at the state here there's the state go away nicely but we'll just pour in let's come over the state into the sauce give it I ain't sure flavor and we are okay yay here's our steak what makes ready on it goes I will split in some of the sauce here were just goes now who wouldn't enjoy that okay thank you I'll see you next time

Channel: Crombies of Edinburgh

Views: 1,902,877

Rating: 4.6113625 out of 5

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Id: pkPFyxnhT7A

Length: 12min 25sec (745 seconds)

Published: Sun Jun 08 2014