I don’t know about you, but we have a hard time eating out. That is partly because of our frugal ways and partly because of recipes, just like this one.
Just look at how perfect this steak is:
When I learned the secret to the perfect steak, it changed everything for me.
For us, the deal was sweetened when we met our farmer friends, that own their own cattle. Their meat is so tasty. It is much healthier. Per pound, it is cheaper. We bought a 1/4 cow and it included most cuts of meat.
My favorite steak, believe it or not, is sirloin. I think sirloin steak has the perfect amount of meat and fat ratio. This recipe can be any cut of steak; sirloin, ribeye, T-bone, porterhouse. Just keep in mind, a much fatter steak cooks a little differently. This method is for regular or thinner meats. If you have very thick cuts, you will need to sear them and put them in the oven on low, to finish cooking. Next time I get my hands on those thick cuts, I will be sure to share my experiences.
So lets get started:
First you want to let your meat rest, on the counter, for at least half an hour.
Next, season the steak generously. I used Old Bay Seasoning because I seriously love it. It is easy to sear meat like this, in a pan, because it has a high burn level. Certain dried herbs and ingredients do not tolerate a high heat. Old Bay has nailed it in that category. I do like to make my own rubs but KISS is our motto. Keep It Simple Stupid.
Then you want to get your pan extremely, smoking hot. I love my cast iron skillet. It is perfect. You have to use a very sturdy pan that can take the high heat. You can use an iron skillet on any sureface too; making it the perfect pan.
Put some oil in your pan and add your steaks.
Then, allow the steak to cook on high heat until you see blood and liquids pool at the top. Do not; I repeat, DO NOT flip your steak. You can gently move and switch them around to help with any uneven cooking, from having a burner that is smaller than your pan. But actually flipping the steak will ruin this method. When you start to see this, your steak is medium rare. If you like it more well done, allow it to continue to cook for a minute, or two, longer.
Flip the steak and let it cook, until the juices surface.
Pull the steak from the pan and put it on a plate. Cover it and let it rest at least 3 minutes. At this time, the steak will continue to cook. The juices are cooking it and making it super tender and juicy.
While the steak rests, I like to put butter in the pan along with various herbs, whole garlic, mushrooms, jalapenos, pepper slices, whatever you like with your steak. After you cook these items, take the cover off the steak and dump the buttery mixture on top of your steaks
Take a look at this video to have a reference to what I have just laid out to you. Technology is not my strong point so I am sorry for the horrible ending. I will get better.
This is my final dinner. It was so tasty and my family really enjoyed it.