This is the time for great steak sales. Yes, you can get a good sirloin steak for about $3.99 a pound. And with this recipe, all you need to do is cut it into thin slices going against the grain and you'll have a mound of fixings with only a two pound steak.
This recipe came in handy the other night when Hurricane Dorian came rolling through, and we couldn't grill. With the electricity still in place, I reached down to grab my trusty iron skillet and made this beauty. Simple and lush it's a great counterpart to the traditional grilled method.
1 teaspoon salt
1/2 teaspoon garlic salt
1/2 teaspoon pepper
2 pound sirloin steak, 1-inch thick
When making steak, you want to make sure it’s well-seasoned. You don’t need a lot of fancy flavors to make the meat taste amazing.
To season, start by removing the steak from the refrigerator and generously sprinkle seasonings on all sides of the filet. Let it stand for 30 minutes. This resting period gives the meat time to come up to room temperature, which helps the steak cook more evenly. It also gives the meat time to absorb some of the salt.
The other key to a delicious steak is heat. And since that signature sear comes from a sizzling hot pan, a cast-iron skillet is the way to go. This hearty pan gets extremely hot and also retains heat for a long time, making it the perfect vessel for steak. You’ll want to preheat your pan over med/high heat for 4-5 minutes, or until very hot.
Place the steak into the skillet and cook until it’s easily moved. This takes between one and two minutes. Carefully flip the steak, placing it in a different section of the skillet. Cook for 30 seconds, and then begin moving the steak around, occasionally pressing slightly to ensure even contact with the skillet. Moving the steak around the pan helps it cook faster and more evenly.
Continue turning and flipping the steak until it’s cooked to your desired degree of doneness. Let the steak rest for 10 minutes before cutting in.
In total, the steak should be in the pan for less than 10 minutes, depending on your desired doneness. Prepping the meat and pan takes a little effort, but the cook time is short and sweet since you’re using such an extreme temperature.