Trimmed and Salted Top Sirloin Steak left out at room temp before being seared in rendered fat to your desired level of doneness.
Servings: 4 portions
Equipment
- 1 Large Skillet
Ingredients
- 4 1 inch Sirloin Steaks - with a good amount of fat
- Salt & Pepper
Instructions
- Trim away the excess fat around the steaks and chop it into small pieces. Set it aside until you are ready to sear the steaks.
- Salt the steaks and leave them out on the counter for an hour or more until they are dry and at room temp.
- Render the Fat in a Large Skillet over medium heat. Discard the crackling.
- Place your Steaks in and Sear for anywhere between 3–5 minutes per side. More or Less depending on how Well or Rare you like it. Tilt the pan once in a while to move the fat around the Steaks.
- If Butter, Garlic, and Herbs are desired, add these in the last 1–2 minutes and continuously baste the steak. Set the Steak aside and allow to rest 5 minutes or so.
Notes
Internal temperatures
- Rare – 120 F – 125 F
- Medium – 140 F – 145 F
- Well Done – 160 F and above
- Rare — Thumb and Index finger touching
- Medium Rare — Thumb and middle finger touching
- Medium — Thumb and ring finger touching
- Well Done — Thumb and pinky finger touching