Seared steak, roasted mushrooms, and a cream sauce. This top sirloin steak is one heck of a savory meal! Get ready for a simple, delicious dish.
This post is sponsored by Omaha Steaks. All opinions are my own.
One of the most savory steaks you’ll eat.
Top sirloin is the beefy hero of the day. Please check out my overall guide on Top Sirloin if you haven’t. There are so many different ways to grill, roast, sear and finish steaks. That’s what makes the discovery so fun, a process I went through as I narrowed down my favorite ways to prepare this cut.
I wanted to highlight the top sirloin by amplifying flavors that will enhance the “beefy flavor” without overshadowing it. That method is simple: use umami.
Umami isn’t foreign to any of us. It’s that “fifth taste” which presents a savory, meaty quality when used. Think about soy sauce, Worcestershire sauce, cheeses, oysters, and the list goes on. You’ll notice this recipe uses Worcestershire sauce as a quick marinade, a base level of umami we’ll build up.
The next level of umami is using porcini powder. Porcini mushrooms have a high level of glutamates, making them extra savory and nutty when used. You can either make your own or buy it premade. I typically pick up a small bag at Whole Foods and just grind it myself.
I used these aged Private Reserve Top Sirloins from Omaha Steaks. This recipe below is going to be using my preferred cooking method for top sirloin which is pan searing, and finishing in the oven. Again, I cover the different methods and thoughts in my previous guide.
How do I pair food with the steak?
Keep it interesting, add textures but don’t have too many contrasting flavors. I used beef fat roasted potatoes, caramelized mushrooms and a béarnaise sauce. I wanted crispy, creamy, and just a little acid to brighten to flavors (béarnaise sauce). You could use almost any roasted or grilled vegetables, eggs, gravy, biscuits… well now I’m thinking about breakfast!
- You might find that my rub is a bit lower on salt that you’d like. Increase it if you’d like, but take in mind that the marinade also adds a level of saltiness.
- Pay attention to the steak when it’s in the oven. 300°F is a safe temperature, making it more difficult to let it pass you on by. Don’t just go off of my timing, check the temp! Cooking is about intuition.
- You can use fresh thyme leaves if you’re going to use the rub right away, just use 1/2 tsp instead. I’d add them into the spice grinder with the mushrooms and peppercorns for an extra punch.