Top Sirloin
Top Sirloin Steak
After a busy Thursday and having eaten a pond’s worth of fish lately, Liz and I thought it was about time to treat ourselves to a good steak.
Normally on a mild summer evening, we’d be out on the patio for cocktail hour and firing up the grill. However, with our grill out of commission and a strong desire for a good steak, it was time to get the cast-iron griddle out.
Give it a shot:
Season your steaks as you prefer.
You can do one side or both, depending on how you like it. I go both sides.
Have your griddle heated up (medium-high for 5-10 minutes) and get some olive oil and/or butter dispersed across the surface.
Toss 'em on!
Wait 2-3 minutes, then flip.
Wait another 2-3 minutes. Flip again.
Pull them off and put them on a plate. Cut a thin slice of butter and place it on top.
Cover with tin foil and let them rest. Alternatively, put them in your warming drawer because you didn't time it well.
Eat your foodstuffs!
Add time before flipping, contingent on how well done you want it. Stick with 2-3 minutes for a nice medium-rare.
Bob’s Tips:
After you’ve seasoned your steak, use the bottom of a spoon and gently press it over the meat to help adhere your seasonings.
For added flavor, use some garlic-infused olive oil alongside your preferred olive oil.
If your steak is sticking to your griddle/skillet, give it a little more time. It will separate naturally after a nice sear has formed. Use your spatula and gently try lifting a side to see if it’s still sticking or not before scraping it off the iron and forfeiting flavor.
If you’re making your steak in a cast-iron skillet, spoon the butter/olive oil you’re cooking with over your meat throughout the process. This provides some excellent flavor and helps you get a little more char if you need it. (With extra flips)
Check out this simple guide to help determine how done your steak is.
Many steak lovers will consider this blasphemous, but Boursin cheese is a delicious compliment to many types of meat. (It’s also a great way to enhance over-done meat… or so I’ve heard.)
Put a small amount on the side of your plate and put a little bit on your fork before taking a bite of meat.
Make it a meal:
Don’t have time to twice bake potatoes or make a vegetable medley from scratch?
Neither did we. Our steaks’ friends on the plate were:
Omaha Steaks twice-baked potatoes
Birds Eye vegetable medley