i am no help my husband cooks the steaks around here...
I usually cook steak on the grill. When i dont, i broil it, couple minutes each side.
Quoting Kimberly954:I usually cook steak on the grill. When i dont, i broil it, couple minutes each side.
Sometimes what I'll do in marinade them in Italian dressing and then bake/broil/grill them. To fry them, if you've ever done pork chops it takes about the same time but some sirloins are fattier than other meats.
I make my own seasoning, and everyone loves it! It sounds odd, but please do taste it and you will see it's yummy and tenderizes the streak.
My rub is about 1 cup of sugar to about 1/2 - 3/4 c of steak salt (or seasoned salt) then about a teaspoon of cayenne.
I put a hint of worcestershire sauce on the meat, then rub a little bit of rub all over it.
I usually grill mine, but according to Gordon Ramsay, you sear the steak in a pan, then finish it in the oven. I've not tried it like that, but it's what he said on one of his shows.
Depends on how thick your steaks are. They can be any where from thin cut to 2 inches thick. They sear quickly so make your sauce first. Warm your 10" skillet on low. Spray with non-stick cooking spray and add 2 tbsp evoo or cooking oil. Heat oil on medium and place you steaks in the pan. Season the steaks on top with s&p or steak seasoning. When they are fully seared one one side, you should be able to swirl them in the pan. Turn them over and cook for the same amount of time.
To check that they are fully cooked in the center and the temp is 160-170F, put a pat of butter (or pat of stick margarine) on the center of each steak while they are still in the skillet. If it melts right away, they are done. If not, let the steaks cook until it does melt. The butter does not change the flavor and some people serve their steak with a butter sauce. If you don't want the butter, you can always use a meat thermometer.
Just use sea salt and pepper. Putting a bunch of crap will ruin the taste!
I like Montreal steak seasoning, then broil a few minutes on each side.
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