In Search Of Sirloin

Dessert? Well, There Is No Room For Dessert

Nothing could be better! A thick juicy steak grilled to perfection. Enjoyed with creamed spinach, fresh garden salad with homemade vinaigrette, and a glass of merlot.

Don’t forget, you need to get some garlic mashed potatoes on the plate too. One more thing, corn on the cob slathered with sour cream, salt and peppers, and parmesan cheese.

Dessert? Well, there is no room for dessert.

Here is how I prep my steak. First, choose your cut. T bone, porterhouse, top sirloin work well for me.

Rinse the steak and pat dry. Give it a generous coating of coarse sea salt. Make sure to coat the steak on all sides. Place the steak on a wire rack. Pop your steak into the refrigerator for 24 hours. Make sure the wire rack is elevated a little bit so air can flow under the steak. Place a cookie sheet or something to catch the juice as it cures.

The salt is absorbed into the meat. When you are ready to grill, take the steak out for an hour or so. Let it reach room temperature.

Of course, grilling over a mix of oak, pecan, and cherry wood coals is my preferred way.

If you can’t pull that off, try this. Heat a cast-iron skillet on the stovetop. I mean, turn the dial all the way over to the hottest setting. Let the pan heat up. Place half of a pad of butter in the pan. It should melt instantly.

Place the steaks, still coated with salt, onto the pan. Get ready for your kitchen to fill up with smoke. Maybe open the windows?

Do not move or check the steak for four minutes. The heat from the pan is transferred through the remaining salt, which cooks the stake.

After four minutes, flip the steak. Once again, do not check the steak for three minutes.

Your meat should come out medium-rare. I don’t like it much more than that. Cut off or add a minute to the finish side to adjust the internal temperature to your liking.

Remove from the now smoking, crazy blisteringly hot pan. Let it rest for about five minutes, then cut the steak and serve.

I am ready to eat, how about you?

Come Along With Me! Subscribe — Join Medium

*** *** ***

Douglas Pilarski is an award-winning writer & journalist based on the west coast. He writes about luxury goods, exotic cars, horology, tech, food, lifestyle, and workplace issues!

You’re welcome to share your thoughts or tell me your story. Email me here. [email protected]

Copyright © 2021 AstonBell Media

All rights reserved.

*** *** ***

Project 300 30/300 10282021

NB - This is my 100th article on Medium!