My husband and I enjoy steaks on special occasions and we usually hit the Keg for our steaks. But I wondered why I could not try this at home. I was hesitant to even attempt it, as you possibly are. I think it was the fear of trying something new and messing it up, especially a good cut of meat!
So a few months ago I researched a lot and watched videos on how to cook a steak and I finally got it right. It really starts with a good cut of meat. So go to the meat section and choose what you would like. I prefer the Sirloin Steak. Then what you need next is a good pan that heats evenly so you can get a good sear. I used my cast iron skillet. Next you need a timer and a good steak rub.
Since we like our steaks medium rare, I feel our sweet spot is 3 Minutes and 30 seconds each side but since we had guests, we upped it to 4 minutes each side. The steaks were given a short rub and sat for about five minutes. I have learned not to marinate steaks because it draws water out of the steak and that tends to dry the steak out. So you always rub the marinade just before you put it in the pan.
Preparation Time – 15 Minutes
Cook Time – 10 Minutes
Serves – 4
Sirloin Steaks – 4 at room temperature
Parsley – 1/2 cup, finely chopped
Rosemary – 1/4 cup, finely chopped
Sage – 1/4 cup, finely chopped
Olive oil – 2 Tablespoons
Pepper – 2 Teaspoons
Garlic powder – 2 Teaspoons
Onion powder – 1 1/2 Teaspoons
Salt – 1 1/2 Teaspoons
Olive oil – 3 Tablespoons for skillet
Make sure your steaks are at room temperature and wipe the excess liquid off with a paper towel and keep aside. In a bowl combine the chopped parsley, rosemary, sage, pepper, salt, garlic powder, onion powder and olive oil. Mix well.
Rub the mix on either side of your steaks and let it sit for five minutes. In the meantime, heat your skillet on medium low and add the three tablespoons of olive oil. Make sure your skillet is almost smoking.
Once your skillet is hot enough, add your steaks and start your timer at 4 minutes for each side. You are looking to get a nice sear on each side as well as cook the steak.
If you are using a meat thermometer to check the doneness of the meat, the recommended internal temperature for steak is 145 degrees Fahrenheit. Steak is best at medium rare or medium, any more and the meat gets leathery.
Make sure you let your steaks rest for at least 3 minutes before you serve. The cooking process continues as it rests.
Keep in mind that the rub we use has fresh herbs so those will brown as you cook the steaks. I would suggest serving the steaks as pictured above, with roasted potatoes and a salad (recipes for these sides to follow in the next two days).
I hope you get to try making some steaks at home and you can always use any steak rub you would like. I also like the Montreal Steak rub that I get from Costco. Make sure to follow the instructions and do not leave your steaks alone. Make sure you watch your time and let the meat rest. Later on we can explore cooking steaks in the oven as well. Till then, steak well!