Recipe: Appetizing Cast Iron Skillet Top Sirloin Steak

Cast Iron Skillet Top Sirloin Steak. Compare Prices on Cast Iron Steak Skillet in Cookware. Salt, oil, a hot cast iron skillet, and a good stopwatch are all you need for a perfect medium-rare sirloin steak, the very steak I cook every four years when the polls close. I don't know why I started the tradition — maybe sometimes I need a visceral reminder of why this country is so freakin' awesome and no victual sums up that self.

This hearty pan gets extremely hot and also retains heat for a long time, making it the perfect vessel for steak. Place a hard-anodized or cast iron skillet over medium-heat and let it get very hot. A drop of water should immediately sizzle and evaporate away when it is hot enough. You can cook Cast Iron Skillet Top Sirloin Steak using 6 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Cast Iron Skillet Top Sirloin Steak

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

Add the oil to the pan and swirl to coat the surface. Place the seasoned steak in the pan and sear until it is almost blackened before turning. A hot skillet delivers the best sear. Add some butter or oil and sear steaks for one minute each side.

Cast Iron Skillet Top Sirloin Steak instructions

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..

Turn heat to high under pan. Pat both sides of steak dry again. Place a cast-iron skillet or a heavy-bottomed stainless steel pan onto the stove's burner. Avoid using a nonstick pan, since it won't get hot enough and shouldn't be used at the high temperature you need to sear the steak. Once you can feel the heat when you hold your hand above the pan, add cooking oil to the pan.