Pan Roasted at the Steak

This week I set out to create a quick dish that I could come home from a long day of school and enjoy. I chose to make a play on that old dish and recipes and simply cook meat and potatoes. For a quick dish, a cut from the hanging area with less connective tissue was optimal because it could be quickly grilled or pan roasted and be tender.

The first objective was to find the meat, I decided upon beef. Beef is obtained from cows and is one of the oldest meats known to be eaten by humans. Some breeds are used for dairy while others, meat, and most of the cow is used for meat when slaughtered, from steaks and chops to the brains and sweetbreads. There are many breeds of cow used for meat for example Herefords, Texas Long horns and the widely known Black Angus- Certified Angus Beef. Cattle is one of the largest herds of domesticated cattle in Canada with over 5 million cows being raised in ranches across the country.

For the dish I chose a top sirloin steak which is a more tender piece of meat with less connective tissue because of where it is located on the animal. The top sirloin is taken from the back of the animal and is located between the short loin and the round. This cut of meat has less connective tissue than other cuts such as the round or chuck because it hardly does any work that these other muscles would. These cuts are usually more expensive than chuck or round pieces because of there being less of it on the animal. I was hoping to get a rib eye steak but I could not afford it, those were about 18$ a pound (it did not stop me from looking and they were gorgeous with ample marbling) whilst the cut I chose a slightly less prized piece was about 8$ a pound. These pieces of meat cut from the back of the animal are best for grilling and pan roasting because they have less connective tissue that needs to be dissolved as with a method such as braising. In addition, the short cooking time of these methods also results in less shrinkage giving you more bang for your buck.

Below is how I tackled this cut of meat and my eventual dinner.


Meat and Potatoes with Asparagus


  • 1 Top Sirloin Steak
  • vegetable oil to coat
  • 3 sprigs thyme, bruised
  • 2 cloves garlic, crushed
  • Salt to taste
  • Pepper to taste
  • Butter


Béarnaise Sauce

  • 1 egg yolk
  • 2 sprigs tarragon, finely chopped
  • 100ml white wine vinegar
  • 15g Shallot, finely chopped
  • 100ml Clarified butter
  • 5 Black peppercorns, crushed

Fingerling Potatoes

  • 1lb Fingerling Potatoes
  • Olive oil to coat
  • 3 cloves garlic
  • 1 sprig rosemary
  • 1 sprig thyme
  • Salt to taste
  • Pepper to taste



  • 5 stalks asparagus
  • Water
  • Salt to taste




  • Preheat oven to 350°
  • Rub steak with vegetable oil, thyme and garlic and allow to marinate in the fridge for 1hr.


  • Remove and allow to temper.
  • While meat is tempering, wash fingerling potatoes, dry and coat with oil, garlic, herbs and season with salt and pepper, place in the oven until tender and skin is crispy.


  • Once the potatoes are going bring a pot of water to a simmer. Add vinegar, shallots, tarragon and black peppercorns to a pot and allow to reduce by 2/3. Once the water has come to a simmer place a metal bowl over it and place egg yolks and reduction in it and whisk to combine, slowly add clarified butter and combine. Season and hold in a warm place.
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  • Once the steak has come to temp, bring a skillet to smoking point , season the steak liberally with salt and pepper and place in the hot skillet. Allow to sear without moving for 2 minutes. Continue searing each side until all is seared, reduce heat and add butter, garlic and thyme. Baste the steak and move to the oven until required doneness.


  • Bring a pot of water to a boil, season liberally with salt and blanch and refresh asparagus
  • Once steak is to required doneness, remove from the pan and place on a rack to rest for 5 minutes.


  • Remove potatoes from the oven once tender, plate as desired.



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