Let’s make a cast iron sirloin steak!
Serves: 1
INGREDIENTS:
1 thick cut sirloin steak from your favorite butcher
3 tablespoons of Unsalted or Sea Salt Banner
Butter (about ¼ of a round)
Kosher Salt
INSTRUCTIONS:
Preheat your broiler to high heat.
Prepare the steak by removing from fridge and allowing it to come to room temperature.
Add a big pinch or two of salt to each side of the steak.
Place steak in dry hot pan on the edge, fat side down. Let sear for 3 minutes until golden brown on the fat side first and then repeat on the other two sides.
Add 1 tbs sea salt butter to pan and sear on remaining sides the same way to improve browning (the Maillard Reaction).
For reverse sear, put steak and skillet into the hot oven and cook to desired doneness. Rare will be squishy like the ball of your hand; Medium, slightly firmer; Well Done will be firm, with very little give.
Remove from the oven and remaining Sea salt butter to the top of the steak.
Set aside for 5 minutes and then enjoy!
*We used Pine Street Market dry-aged sirloin from Brasstown Beef for this recipe. Exquisite!