Sunday, August 26, 2012

Sirloin steak

I do not own a charcoal or any other type of outdoor grill. My electric grill is wonderful for certain meats and some veggies, but not great for preparing a juicy steak. It simply does not heat up to high enough temperatures, neither is its heat capacity large enough to prevent a large temperature drop when the meat is placed on it. So for me, steak is pan seared. And how delicious pan-seared steak can be! Particularly one acquired from a local farm raising grass-fed beef.

1.5 lb sirloin steak
Montreal hot steak spice
vegetable oil

Allow the steak 15 minutes to equilibrate to room temperature. Preheat a cast iron skillet on medium-high, until it is very hot.

Pat the steak(s) dry and rub with the steak spice. Spray with oil and place into the hot pan.

Allow to sear for 3 minutes. Turn and sear the other side for 3 minutes as well. Sear the edges, holding the steak up with a tongue. Sear each side for another 1-2 minutes. It should still feel somewhat soft when you poke it with a finger (not rubbery).

 Remove onto a place and cover with aluminum foil. Allow to rest for 15 minutes. Slice and serve.

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