I had this slab o’ beef in the fridge…
Steak sounded like just the thing for dinner, and this sirloin had been on special at the market; the only thing is, what does one do with sirloin steak?
As it happens, one pan roasts it!
You take your steak, a bit of cooking oil, some seasonings, a pan, a sprig of rosemary, and, at the end, a bit of butter and have at it. You want the details?
•1 sirloin steak
•1/4 tsp seasoned salt
•1/4 tsp black pepper
•1 tsp canola oil
•1 sprig fresh rosemary
•1 tbsp butter
Bring your steak up to room temperature and brush with a bit of canola oil.
Season with the salt and pepper, rubbing it into both sides of the steak.
Warm a skillet over medium-high heat, add the steak and cook for three minutes, then flip for another three minutes.
Add the rosemary and continue to cook, turning every two minutes, until the steak is done to your liking, for this boneless sirloin, ten minutes was ample for medium well.
Remove the steak to a platter, dot with the butter, and set aside to rest for ten minutes.
Slice and serve; I went old-school traditional with this steak and had it with parsleyed baby potatoes and a salad.
Not the most innovative dinner, certainly, but then again, sometimes, you don’t want innovative…
you just want a steak.