The length of time you cook your steak completely depends on personal preference. A 3cm thick steak cooked from room temperature will take around 2 and a half minutes on each side to get to a medium-rare finish. Learning to tell if a steak is cooked by feel is the best way for most cooks, which can by done by gently prodding the pad underneath your thumb and comparing it with the meat. When your palm is open it will feel like a blue steak, whereas bringing your thumb over to touch just underneath your little finger will feel like a well done steak; in between is medium and so on.
The final thing to remember when cooking sirloin steak is the importance of resting time. When the steak is cooked it needs time for the muscle fibres to relax – cutting into it straight away will result in a loss of moisture and unattractive blood spilling out onto the plate. Resting for between 5–10 minutes ensures juicy steaks with no blood spilled on the plate.
There are endless classic sides that work wonderfully with steak. Perfecting your chips is always a good move for a cosy night in, or take it to another level of feasting with some deeply decadent macaroni cheese.
Sirloin doesn't just have to stick to its usual steakhouse accompaniments, though. For a cheffier take on your steak, try Merlin Labron-Johnson's stunning sirloin recipe, served with charred tropea onions and a tangy pickled walnut salsa verde.