This week’s Cooking for Twosday is sponsored by steak. You know you want some.
As a beginner cook, there are just some things I’ve never done. Until just recently, one of those things was actually ordering something from the deli counter in my grocery store. It was always intimidating to me. What if I asked for the wrong thing and ended up with meat I didn’t want? What if I sounded really clueless?
First I wanted to make sure it was actually necessary. So I walked back and forth from the deli counter and the refrigerated meat section at least 3 times, double-checking where I’d get the most meat for my buck. The guy at the deli asked if I needed help with anything. “Nope, just lookin.” What.. sane people don’t pace back and forth at the grocery store while intently staring at labels?
I was in denial. I knew the better price was at the deli counter. Drats.
Well, I thought, I better at least smile while I order so I don’t look so demanding. After all, “Hey, you, cut me some meat” sounds better when you’re smiling while saying it. I went up to the counter and decided I’d just go for it. And ya know what? It wasn’t that bad.
When I made this steak with garlic butter I also made a side of my rosemary mascarpone mashed potatoes and it was the perfect meal for two. Add some candles and some wine and you got yourself the best steak recipe for Valentine’s Day!
So… what are you cooking for Twosday?
- 2 pieces (1 to 1½ lbs) sirloin or top sirloin steak
- Extra virgin olive oil
- Kosher salt
- freshly ground black pepper
- 2 tbsp unsalted butter, room temperature
- 2 garlic cloves, minced
- Combine butter and garlic in a small bowl and set aside.
- Remove the steaks from the refrigerator and allow to come to room temperature, 15-20 minutes. (If you cook steak while cold it won't cook evenly.) Brush lightly on both sides with oil, and season generously on both sides with salt and pepper until almost completely coated. Lightly press seasonings into meat.
- Heat a grill pan to high heat. Place the steaks on the pan and grill 4 to 5 minutes until a little charred.* Reduce heat to medium-high and flip steaks over. Continue to grill about 4 minutes for medium-rare, until a meat thermometer reads 135 degrees fahrenheit. Medium will require 2 extra minutes for a temperature of 140 degrees. Medium-well is another 2 minutes for a temperature of 150 degrees.
- To allow the juices to settle, remove the steak from the pan and let sit for 5 minutes, covered loosely with foil to keep hot. Slice if you'd like, or you can serve the steaks whole. Top with a dollop of garlic butter on each steak before serving.
Never press down on your meat to speed up cooking - it'll releases the juices and dry them out. If your steak still seems very red, keep in mind that it will continue to cook inside for a few minutes even after removing from the pan.
Something to keep in mind while picking steak is that higher cuts of meat are generally more tender. Sirloin is a tougher cut, whereas top sirloin is higher up and therefore more tender than regular sirloin. Of course there's always filet mignon, and if you can splurge, why not?