This was the Steak Dinner we had last night, with a few of the ingredients I used to prepare the meal. I have to admit, the steak was not perfectly medium the way I planned it….more medium-well, which is not all that perfect for a piece of good steak. I used a little under a pound of top sirloin in two pieces.
Heat your cast iron pan over medium high heat while peppering the steaks. There’s no need for oil if your pan is well-seasoned. A few minutes on each side, then top with a reduction of steak sauce and into the oven to broil for about 5 minutes (not 10 as I did last night) and you should have perfect medium cooked steaks.
I used a steak sauce from Andria’s Restaurant in O”Fallon, Illinois to top the steaks. This restaurant serves great steaks with a crusty top. Their secret is not just the sauce but the flame grilling method of cooking their steaks. For a final touch, they say they put a dab of butter on the grilling steak and it flames and puffs up the steak. I tried doing this in the past but cannot do it indoors safely. Don’t ask….just take my word for it, it isn’t safe to do that indoors.
Side dishes with the steak was a baked potato with butter and not the usual sour cream, which is how Spouse likes his baked potato. The potatoes were baked in the oven for an hour at 375F. I like to just pop the potatoes in the oven without covering it in foil. This way, the skin isn’t soggy like it was steamed. My accompanying veggie was Brussels Sprouts with a Honey Mustard Dressing. Just boil the sprouts until fork tender, then cut in half and sprinkle some honey, sherry cooking wine and Grey Poupon mustard and mix well. A very good dinner, even if the steaks were a little too done for me…
it’s nice to see you posting again, mita.
i am surprised to see that you have brussel sprouts – not so much the steak part coz i think there are places where you can get a good piece of steak.