Some little top sirloin steak from Good Ranchers, seared in hot cast iron skillet and finished in oven.
I did marinate my steaks for a couple of hours first. Minus the cumin and chili powder; I wasn't going southwestern with this 😉 I used the same marinade as I did with Flat Iron Steak in the previous post because we really enjoyed that. Minus the cumin and chili powder; I wasn't going southwestern with this 😉 Let steaks come to room temperature. Season with plenty of salt and a little fresh cracked black pepper. I like celtic sea salt 🧂 😋 👌 Get cast iron skillet very HOT. I did wipe the bottom of the skillet with a touch of bacon fat 🥓 because, imho, nothing wrong with THAT FLAVER 😍 Sear each side of the steak. After flipping steak over, add lobs of butter, and if you have it... some herb 🌿 like rosemary or thyme. When seared well, baste/spoon some of butter on top of steaks and place hot skillet in 450° oven for 8 minutes or when an instant read thermometer reads your desired doneness. Remove steaks from skillet to a platter or it will continue cooking. Allow steaks to rest 5-10 minutes. Perfect 👌. You can find more information/details about steak doneness and temperatures 🌡 at Ruth's Chris Steak House. ⤵️
You do need a thermometer because of all the variables, like steak thickness, how long you seared, and ovens. It's over 110° here (Arizona summertime ☀️), so I use my smaller counter top convection oven. That's also why I chose not to stand at grill 🫠 We can grill year round here, but there are a couple (3-4) months here in summer when if I grill outdoors, I'm jumping in the pool in the midst of it. 🧑🍳 🥵 🏊♀️ 🤣
Served with creamed corn 🌽 😋 made with corn from local farm and heavy cream from local dairy. Along with caramelized mushrooms and onions , and broccoli 🥦
When I removed skillet from oven, I basted steaks again. Then remove from skillet to platter or they will continue cooking.
No comments:
Post a Comment