Cooking Sirloin Steak with Sandy Crombie 

Thank you so much Sandy! Just had a wonderful meal with my girlfriend for New Year's. You made me look like I knew what I was doing, and made me earn brownie points galore. Here's to you for your help on making a great steak. Best to you and your family in 2016.

I can already hear my smoke alarms going off.

holy cow I followed your directions to a T and it was the best surloin I have ever eaten. wow !!!!

Thanks for sharing your recipe 😁, we in Ireland spend ten minutes hammering the streak, we visualise each member of parliament and give them a good auld thrashing.... Steak is tender 😋 to perfection and stress of paying high taxes eased until next meal time. Upload more recipes 😉

That's a really neat trick for testing how cooked the steak is!

One thumbs up for the steak, another thumbs up for that amazing cutting board and the next thumbs up for his accent!👍👍👍!

looks very nice, sauce I'm sure is tasty too. thank you Scottish friend. from Glasgow myself, now in states. ty

This is one way to do it. Cooking steak has many art forms.

Steak with sliced onions 3 or 4 mins each side flipped a few times , cant go wrong 👍🏴󠁧󠁢󠁳󠁣󠁴󠁿

Ramsay (another Scotsman) adds garlic and thyme to the butter and dispenses with the red wine sauce, but does confirm what we all know - leave the steak for several minutes untouched after removing it from the heat so it can retain the juices. Well done, nice accent too.

Really nice job. For the sauce, In the same pan I would cook sliced mushrooms golden brown, add double cream, then some fresh chopped parsley with seasoning of your choice, bloody delicious.

Well We’ll I have just had a delivery , from our local Butcher , and I ordered 2 very Large Sirloin Steaks they cost me £15.60 I Love Sirlion , (I also Love Ribeye ) But they are much bigger then the one you showed us today , I have always grilled steak , but I will heat my pan and follow your steps . but I don’t want as much pepper in mine , we are looking forward to it . Due to this nasty COVID 19 I can’t get to my Butcher , but the butcher can get to me , thank god . I also asked for a Full breast of Lamb with bones left in , to make a Lamb stew , that’s a childhood favourite of mine Delicious . I could not live without meat , I have just subscribed to you . And thank you , for a new way for me to cook my steak . Saly .

Dish looks realy nice and interesting...but guy is perfect...like family doctor...somehove trusteble and polite...all the best from Croatia☺👍🍀🎼🍺

Thanks for the generosity with your skill.

Great way to make the sirlon STEAK..MUMMM DELICIOUS ..i will add little garlic in that lovely sauce and less peper..THANK YOU VERY MUCH!!!😊

8 years ago and he already had a leg up on keto. I'll be making this for wife and I tonight. Thanks very much.

I don't know about other people but when I pan fry my steaks the whole apartment smells at least one day.

Loved that film. Life of Pie

If I made that much smoke while cooking my fire alarm would go crazy

I had a steak at a riverboat gambling establishment in Metropolis, IL. It was a ribeye and what the chef called a brown caper sauce🥰 I haven't had a meal that great since.

This dude seems so nice. I want to buy him a new pepper grinder.

I gave up on modern pepper grinders after going through a few like his. Now I use pre-ground pepper or crush whole peppercorns with the mortar and pestle to get the perfect "cracked" course ground effect. I find the modern plastic ceramic grinders generally just don't work very well, especially for a nice course grind...

Man! if i could clime though this computer screen and get that steak i would lol 'Very nice'

Crumbiest sausages are the best on the planet, I was the chef at the Lost Sock Dinner many years ago, I used to pick the sausages from Crombies fresh everyday for my bangers and mash, the best on the planet, so cool to see this guy cooking,

Watching and learning maybe try cooking it anyday....

New Orleans Love the way he explains how to test the texture

Looks great, think you need a new pepper grinder, when you were seasoning didn’t look like any coming out. Whole peppercorns green or black good in sauce (tinned ones)

That testing tip is true wisdom

I just got done looking at Chef Ramsey style of cooking steak. Just diifferent in their preparation but alot of similarities. I have been making steak for awhile but never could determine how well I wanted it done. Thanks for the help and well detailed video.

That looks amazing. I can’t wait to try it!

Lovely job, Sir. No nonsensical extra chatter, just the necessary!

thank you I'll surely be trying this recipe soon!!!!

Thank you sandy for your recipe it was lovely

Thank you. 7 yrs later since you made this video.

after looking at many video's ur was the one I liked the best..I will make this tonight..thank u so very much for ur video..best wishes ..xx

That looks perfect. Thank you for sharing, sir.

I hope sandy is well and healthy

Very deep information, understandable cooking Video🤗👌🤚🙌 Well Done! Thank you🙌🤚👌🤗

I have followed this video and had great results ❤. I was buying my steak today and couldn’t remember what oil to use. I thought it was olive oil but my dad said you don’t use olive oil at high heat. Now I’m confused. Maybe it’s extra virgin olive oil that you shouldn’t use at high heat? I do remember reading about olive oil at high heat

Thanks for sharing your personal advice on this steak. Kate

my smoke alarm went off but i did it!

I was waiting for you to cut in so we could get a look at what your definition of medium is. It seemed quite a long cooking time, even when switched to low. Looks good though.

I’ll have to try the recipe for the sauce. I’ll use whole peppercorns. Thank you for sharing.

Good way to coke one of my favorite food, STEAK! And love the simple tip of using the thumb and finger guide to determine the doneness.

Going to try your method. No one else uses a cover. Thank you. Will try it.

Yanks would toss some crushed American garlic ( never Chinese garlic) at same time as the butter!

I would never take a non stick pan for high temperature cooking. Whenever I want to make a steak, I take a cast iron grill pan.

I can hear the Vegans and nutritionists screaming now! UNHEALTHY! Cholesterol! High blood pressure!!! But, it looks great to me and as most of us don't even live beyond 100 years, well I want to enjoy the few years I have here and enjoy this great steak. Stress and worry, unhappiness, anxiety will kill us far before this steak will. And, how often do we eat like this anyway! Chow down, live, love and be happy!

It looks fantastic thank you ✊✊✊✊✊

He’s good! I’m copying this for my meal prep business. Thank you, sir!

QUESTION. In the initial stages, the pan spits oil all over the stove top and floor and bench. You don't seem to have this problem.

Sir, putting a glass lid on will steam your meat i.e. it will make your crust less crisp

Is your pepper grinder from Poundland ?

Thank you, the final step sauce making is a great hint to me.

Wait, there is DOUBLE cream? Going to the store right now.

As it is, but resting with garlic butter spread over it.

Was there oil on the pan, I thought I heard him say nothing there. Ok he added butter in the middle of cooking. I poured a little red wine it was delicious. Are we all getting hungry right now or what?

If his pan is non stick then there is a chance some of the coating will come off with all the heat, better to use a cast iron pan.

Sandy, that was a gorgeous looking steak. But what sort of a Scotsman has leaves with a steak!! Where's your chips, man. That's what a Saturday night meal should be. We will be using your method tonight, maybe even try a little bit of brandy at the end, but definitely with CHIPS. Cheers.Tony & Ingrid in Scarborough, feeling very hungry now.

Very nice, metal tools on tefal pans, a Revolution

A nice steak like this, with a salad. That's all you need! Maybe some type of steak sauce on the side. As for using cream aka, gravy I would save that for a roast!

Still a great recipe 6 years later!

Very nice presentation.A very nice fellow isnt he?

Great vid, u make it look so tasty. Thanx

Yeah, whatever you say. The finger thing was genius.

Oh, Sirrr, bless your heart. You have my deepest admiration for the fond way you prepared that absolute masterpiece of a steak.

Hey, you folks in apartments/flats without grills, THERE IS A WAY!!!

Great video on DIY Top Sirloin 3.63 lb

Looks so yummy

Just did a New York strip steak in my 13 inch cast iron skillet following your procedure here. The flavor was out of this world. Even better than on a charcoal grill.

Only for a moment should you cover a steak only to allow the heat to transfer to the top. Try this technique on a rare steak, with less time, usually 20 seconds to 30 seconds. Adding a baking powder/water mix at the end will relax the fibers further. Have a Happy Appetite!!!!!

Thanks, that is a great instructional video. I especially appreciated it because you are using a ceramic top range as I have. Would you change anything in your instructions if using a cast iron skillet? I usually use a cast iron skillet for meats. It does take longer to heat up but retains the heat more consistently and for a longer time.

Do you use Angus Beef? I like the method you used to prepare the steak. It looks juicy.

👌Very well explained and I will follow along certainly, but the wrong pan as PTFE-coated ones are not meant for high temperatures as frying and searing. Will damage the coating and expose one to PTFE-residues.😉

Love your accent

Great clean kitchen,excellent cooking technique

Thank you!

yum

Lovely stew

Unfortunately 2 butcher shops closed maybe 3 since this video. We pretty much really on store bought but there is 1 butcher shop I know of. Thanks for the video

That sauce looks very good

Looks awesome. Thank you.

And I’d just got my cholesterol back down to an acceptable level 😂.

... and there we are

good sir! I just finished my own steak! thank you!

Any chance you can make it out of cardboard as I am a veggie?

Im so Hungry 😂😢

Bloody good job Sandy

LOOKS GOOD!!!

i am told that in scotland many people think that sirloin is a kind of vegetable...

Beautiful I’m not a lover of steak but you convinced me. !!!

100%, apart from adding pepper at the beginning, as it burns at high temp and tastes bitter.

idk pan is too hot butter burned

Berio`s olive oil is one of the only commercially available olive oils certified to be real olive oil. I use the extra virgin style exclusively.

looks delicious but wheres the chips onion rings mushrooms blackpudding and friled tomatoe

Looks good! Good play by play!

What a masterpiece

thank you!! it was delicious!!!

The addition of "cream" at the end...creme fraiche?

Thanks so much