When cooking steaks, most people prefer to use sirloin, fillet, rump or rib eye steak. However there very many other underrated cuts much like those you get at your local butcher with no names just quarter or half that can still whip up a very splendid steak dish. Don’t be fooled into thinking that you need expensive premium cuts to whip up for yourself a gourmet steak dish at home.
For this recipe we’ll be using sirloin steak, just that regular cut you’ll find from your local butcher.
The secret behind cooking the perfect steak is to cook it quickly. Before you start, let your steak get up to room temp by taking it out of your fridge a few minutes before you start to cook. About 10 minutes should do the trick.
Season the meat generously with only salt and pepper and using your fingers to press that seasoning in to the sirloin steak. Make sure to season that fatty side as well because that’s what you’ll be rendering down later to get some of its flavor into the meat.
A cast iron pan would be the ideal tool for this recipe but any thick non-stick pan should do the trick.
Make sure your pan is extremely hot before putting in your oil. 2 tablespoons of oil should be enough.
As soon as the oil starts to smoke place your steak in to the pan. Always make sure to lay them away from where the handle is when placing them into the pan. If you don’t hear those sizzling noises once the meat hits the pan don’t put it in.
So once they are in what you need to do now is get some color on the meat. Cook it for about 8 minute, for well done, turning it every 2 minutes.
For a little more flavor, towards the end, add a healthy knob of butter, 3 bulbs of garlic and some aromatic herbs, preferably fresh rosemary or thyme to the frying pan and proceed to basting the steak.
Remove the steak and let it rest for 15 minutes before serving. Remember it is vital that you let the meat rest before cutting and serving