What is steak loin?
“Loin” is a region of the cow along the back, not always a specific label you will see at the store. For this recipe, think loin-area steaks like NY strip/strip steak (strip loin), top sirloin, or sirloin cap. They are generally more tender than cuts from the chuck or round, but tenderness still varies. (Top sirloin is often leaner and can be a little chewier than strip, especially if it is overcooked.)
How long do I cook loin-area steaks in a pan?
For a 1 to 1 1/2 inch steak in a hot skillet: sear about 3 to 4 minutes per side, then baste 1 to 2 minutes. Expect roughly 8 to 12 minutes total in the pan, depending on thickness, starting temperature, and how hot your skillet runs. Use a thermometer for the final answer.
What internal temperature should the steak be?
- Rare: 120 to 125°F
- Medium-rare: 130 to 135°F
- Medium: 140 to 145°F
- Medium-well: 150 to 155°F
- Well-done: 160°F+
Tip: Pull the steak about 5°F before your target. It will keep cooking while it rests.
USDA note: The USDA recommends a safe minimum of 145°F for whole cuts of beef, plus a 3-minute rest. Many people prefer lower temps for tenderness. Choose what you are comfortable with.
Do I need to marinate these steaks?
Not for this recipe. A good sear, proper seasoning, and a butter baste give you plenty of flavor. If you want an upgrade, do a short dry brine (salt it and chill uncovered) for a few hours or up to 24 hours.
Why is my steak not browning?
Usually one of three things: the steak was wet, the pan was not hot enough, or the pan was crowded. Pat the steak dry, preheat well, and cook in a single layer with space around it. If you are cooking in batches, let the pan reheat for a minute or two between rounds.
