Cast Iron Skillet Top Sirloin Steak. First make sure the cut is Top sirloin, it is a different cut than sirloin and make sure it is at least an inch thick, more fat the better. Serve in pieces or thickly slice on the diagonal, cutting away from your body and with the top edge of the knife. Place skillet, with steaks, into the oven.

Cast Iron Skillet Top Sirloin Steak This steak dinner is This top sirloin is seared to perfection in a hot skillet to make tender, juicy and flavorful steak! If you don't currently own an iron cast skillet I highly recommend you invest in one and you spend some. Move the steaks to the cast-iron skillet and close the lid.

Actually this is a simple recipe just later the other ones. I think the hardest allocation is to locate the best ingredients hence you can enjoy the delectable Cast Iron Skillet Top Sirloin Steak for your lunch with your connections or family. You can have Cast Iron Skillet Top Sirloin Steak using 6 ingredients and 8 steps. Here is how you cook that.

Ingredients of Cast Iron Skillet Top Sirloin Steak

Prepare 1.5 pound of TOP sirloin at least a inch thick.
You need of Kosher salt.
You need 2 Tbsp. of Cooking oil.
It's 3 Tbsp. of Unsalted butter.
You need 5 sprigs of thyme.
You need 5 cloves of garlic.

Better heat conduction: Your grill's grates concentrate heat You can substitute a pound of sirloin steak for the flank steak if you prefer. —Taste of Home Test. A cast iron skillet is the best tool for cooking steak, first and foremost, for its taste. A cast iron skillet allows you to achieve an incredibly high temperature, which is how you get that nice seared crust on the outside while leaving the inside juicy and tender. Cast iron skillets retain their heat.

Cast Iron Skillet Top Sirloin Steak step by step

First make sure the cut is Top sirloin, it is a different cut than sirloin and make sure it is at least an inch thick, more fat the better..
Prep: 50 minutes before cooking, take the steak out of the fridge and dry it thoroughly with paper towels. Then season with LOTS of kosher salt and some pepper. Let your seasoned steak sit out at room temperature for 45 minutes..
Dry your steak once again with paper towels. Add two tablespoons of cooking oil to the skillet and place the skillet on the stove at high heat..
Keep the heat at super high, and let the steak cook for 2 minutes without touching it. After 2 minutes, flip your steak and start to brown the other side..
Continue to flip every 2 minutes until your steak reaches an internal temperature of 130 degrees (rare). A 1 inch-thick top sirloin steak will get to 120 degrees in about 6-8 minutes..
Basting: Turn heat down to medium and add 3 Tablespoons of unsalted butter to the pan. Let the butter melt and just barely start to bubble, then add about 5 sprigs of thyme and the garlic. Then baste the steak by spooning the melted butter over the top of it, repeatedly..
After a minute, flip the steak and keep basting. Check the temperature again until 155 degrees. If not repeat until temperature is 155..
Put the steak on the cutting board and let it rest for 10 minutes. Slice the meat before serving and place each slice a serving platter. Add the sprigs of thyme to the top of the steak and pour a few spoonfuls of the fat from the pan over the sliced steak..

Cooking steak in a cast-iron pan is ideal because cast-iron heats very evenly and retains heat extremely well. A pre-heated cast-iron skillet provides the intense heat needed to sear the exterior of a steak to a crispy, flavorful golden-brown, while also cooking the interior to perfection. Top Sirloin filet steaks are on the thick side. What I recommend doing is performing a quick sear in a cast iron pan or any heavy bottom pan that is oven safe, then Coat a cast iron skillet or oven safe pan with a coat of oil. When hot, place the steaks on leaving room between them.

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