How To Cook A Beef Medallion Steak?

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We also recommend the following for a 2cm thick sirloin steak: Blue: 1 min each side. Rare: 1½ mins per side. Medium rare: 2 mins per side. Medium: About 2¼ mins per side. Well-done steak: Cook for about 4-5 mins each side, depending on thickness.

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Also to know,How much oil should I use to cook a medallion steak?

How do I cook the perfect medallion steak? Heat a large oven-safe skillet over high heat and then add 2 tablespoons of olive oil. Once your oil starts to smoke, add your medallion steaks.

Then,How to cook beef medallions in a skillet?

Season beef medallions with salt and pepper to taste and set aside. Heat vegetable oil in a skillet over high heat. Cook beef until browned, about 2 minutes per side. Remove beef to a warm plate.

Similarly one may ask,How long to cook beef top sirloin steak medalions?

Cook the medallions until they reach your desired level of done-ness. Sirloin medallions 1 inch thick will require about 3 to 4 minutes per side to reach 130 degrees Fahrenheit for medium-rare. Transfer the steaks to a plate or cutting board and allow them to rest for 5 minutes before serving.

What’s the thickness of a medallion of meat?

The recommended thickness of a medallion cut of meat is 1 to 1 1/2 inches for a steak, or a half to three-quarter inch if you tenderize it with a meat mallet. Medallions of meat are considered the most tender and juicy cuts of meat if prepared at the recommended medium-rare temperature.

3 Related Question Answers Found

Where does a medallion steak rank in quality?

So the medallion refers to the size and shape of the steak NOT the cut / muscle. So the quality of the medallion would be a function of the “Cut” used. Tenderloin medallions are among the best so a high rank.

Where does a medallion of beef come from?

Beef medallions are cut from the small end of the beef tenderloin, but in practice cooks and chefs take medallions from sirloin, shoulder and tenderloin. So the medallion refers to the size and shape of the steak NOT the cut / muscle. So the quality of the medallion would be a function of the “Cut” used.

What makes an eye of round medallion steak?

Eye of Round Medallions would be a little (well, a lot) on the tough side, but they would still be medallions. So, it is the way the beef is cut, not from what cut of beef that makes it a medallion. If the ones that you bought were tasty and satisfying, then nice job thrifty shopper! It all depends where you cut it from.

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