Pan Seared Crusted Sirloin Steak with Cayenne Butter
August 08, 2022
"Pick a good steak (well-aged preferred, but you know - you don't want to break the bank either), trimmed, and have good marbling. A USDA Prime is a top-notch choice, but use what your wallet can afford without buying a dry type of steak."
- Serving Size: 1 (491.1 g)
- Calories 1116.9
- Total Fat - 85 g
- Saturated Fat - 41.2 g
- Cholesterol - 375.8 mg
- Sodium - 468.9 mg
- Total Carbohydrate - 7.7 g
- Dietary Fiber - 1.9 g
- Sugars - 2.8 g
- Protein - 77.1 g
- Calcium - 134 mg
- Iron - 6.3 mg
- Vitamin C - 86.4 mg
- Thiamin - 0.3 mg
Step by Step Method
Tear off an 18 inch-long sheet of wax or parchment paper, or plastic wrap, and fold it about quarter of the way up. Thoroughly combine the butter with the fresh and dried cayenne pepper, garlic, parsley, salt, and black pepper in a bowl, and spoon the mixture evenly along the fold, leaving a few inches on either side. Roll the paper so the seasoned butter forms a cylinder about 12-inches long with the circumference of a 50-cent piece. Twist the ends of the paper in opposite directions to form a package almost like wrapped piece of taffy. Refrigerate
Pat the steaks dry with a clean towel, and generously season all surfaces of the meat with salt and pepper. Let the meat sit at room temperature for 20 - 30 minutes.
Put a large cast-iron skillet over high heat on the stove. After 3 - 5 minutes when he pan is very hot, place 3 steaks in the pan with opposite ends to each other. Cook about 2 1/2 minutes so that the steaks are browned but not burned. Reduce heat to medium and cook for 4 1/2 minutes more. Turn the steaks, return the heat to high, and cook on the second side for 2 1/2 minutes. Again reduce the heat to medium, and cook for an additional 4 1/2 minutes, or until the steaks are medium rare. It is very important for proper crispness, a caramelized flavor, and to seal in juices that the steaks be turned only once.
Remove the cooked steaks, wipe the pan clean, and repeat with the remaining steaks.
Unwrap the cayenne butter, cut it into 1/4 inch thick pieces, and place a piece on top of each steak.
*NOTE: A 10-inch black iron skillet is best. If the pan is too big, it may not be the right size for the stove burners and the steaks will not cook properly. Be sure to have a well-ventilated area. Do no poke the steaks, pick them up, or press down on them, or you'll squeeze out the juices and make the meat dry and unevenly cooked. Cooking steaks to the desired temperature takes some practice. If you like your steaks cooked more or less, add or subtract 30 seconds per side to or from each stage of the cooking times in the recipe. (Using the recipe as an example: Medium steaks would cook for 2 1/2 minutes on high heat and 5 minutes on medium on the first side, and a total of 7 1/2 minutes on the second side.)
Let the meat rest before cutting or serving it, so that juices do not run out.
- 10-inch black Cast Iron Skillet