Do you own a cast iron skillet? Because you should. No, really. If you don't own one, go buy it right now. I'll wait here until you have it. I don't mind.
Okay, ready? Good, because IT'S STEAK TIME, OMG.
Steak is probably my favorite thing ever. The best thing about it? As long as you have a good quality steak, you don't need to add much to it because it will be flavorful all on its own. I usually just add salt and pepper when I want something quick. Sometimes oregano. You'll find I use just those three seasonings in recipes a lot; it's the Greek in me.
Though a steak doesn't always need something extra to make it better, that doesn't mean you can't add a tasty butter or sauce to it. So many things go good on a steak. Like, some jalapeño lime butter, for example!
You might know about the foolproof way to make a steak that involves searing it in a cast iron skillet and finishing it in the oven? It's the best way I've ever made a steak; hands down. Don't know what I'm talking about? Don't worry. I'm here to help. The longest part is waiting for the oven and pan to pre-heat. All you need is a timer and you're good to go.
- 2 sirloin steaks, about 1 inch thick
- 4 tbsp Jalapeño Lime Butter
- Place a cast iron skillet in the oven and preheat it to 500 degrees. You want the pan to be super hot!
- While everything's pre-heating, rinse the steaks under cold running water, pat them completely dry with a paper towel, and season them on both sides with salt. Set aside.
- Once the oven is pre-heated, take the skillet out, and place it on the stove over medium-high heat.
- Add your steaks to the very hot skillet and let cook for 1 minute, undisturbed. Flip and cook 1 minute more.
- When that minute's up, place the skillet immediately into the oven for 2 minutes per side if you want medium rare (that's my jam) or 3 minutes per side for medium.
- Take the steaks out of the oven and move to a plate. Season with freshly ground black pepper, oregano, and top each steak with 2 tbsp of the Jalapeño Lime Butter. Cover with aluminum foil and let rest for five minutes.
2. The pan will likely be smoky when you take it out of the pre-heated oven, but that's okay. If you want, you can let it sit a few seconds to let the smoke disappear before turning the burner on and adding the steak.
Adam Wolfe says
I went out and bought a cast-iron skillet just because you said to (also because it wasn't the first time I've needed one), and I made this for dinner last night... delicious! Didn't have the jalapeño lime butter though.
I had strip steak about 3/4" to an 1" thick, but mine was a little tough in parts, what would be a better cut?
Dude, that's awesome! I love my cast-iron; I use it more than my other skillets.
I'm still figuring out better cuts myself. I almost never have issues with the sirloin, but my absolute favorite is ribeye and I have yet to have a problem with that cut. This is a pretty cool guide to check out on pan-searing and cuts (Plus, Serious Eats rocks in general).
Jalapeno lime butter sounds too good! Putting that on my list of things to try with a sirloin steak. Some other sauces that would go really well is A1 Garlic and Herb and Chimichurri Sauce by Gardel's. Dee-lsih!
Dawn Richardson says
Delicious! I preseasoned the meat, but didn't know how to cook it, because the meat was so large. And I didn't have a recipe. Your idea using an iron skillet was perfect. The next time, I'm making your recipe following your complete instructions. Thank you for sharing.
Marissa @ OMGfood says
Glad to hear it, Dawn! Cast iron is my favorite tool for meats.