I am slightly embarrassed to admit I’ve never cooked a steak. Never grilled, never pan-fried, etc. My P.S. (Prepares Steak/ hubby) always does it. He fancies himself an expert at preparing steaks and I’m good with that. He is good! But he was out-of-town and I was alone in the castle with a steak. I’d picked up a piece of sirloin and wanted it for dinner. Research was needed!
I’ve watched the chefs make steaks on TV so I’m not totally ignorant of the process. I know the pan needs to be hot, the oil smoking, and the steak is seared for 4-6 minutes each side. I just didn’t know what to do about the seasoning, really. I that research I mentioned previously people put all kinds of things on their steaks. I like the flavor of a steak, without much seasoning. I’d stick to butter and garlic at the end for a little nutty flavor (the blog said).
I also wasn’t going to crawl on my hands and knees and try to wedge my behind into the far corner cupboard and dig out a cast iron skillet, so there! I would use a nonstick skillet. I’m that kind of lazy. If I had to follow all of the rules to obtain a perfect steak, I’d have gone out to a restaurant and let them do it for me. I was sure I could do this with a nonstick skillet.
I heated the skillet on medium with a hefty drizzle of oil that covered the bottom of the pan. I sprinkled salt and pepper on both sides of the steak. When the oil was smoking I laid the steak into the pan.
I timed the cooking on the first side for 3 minutes and the steak had a great brown crust on it when I turned it with the tongs. Nice!
I timed the second side for 3 minutes and it also got a nice brown to it. I quickly melted a tablespoon of butter on top with a sprinkling of garlic powder. I basted the steak several times with a spoon. The next question was: how medium rare was it? I like lots of pink. I stuck the meat thermometer into the steak and it registered 130°. Perfect! That’s exactly the temp Wikihow suggested for medium rare. I must have gotten lucky!
I let the steak rest for 5 minutes, as everyone on TV and online suggested so that the juices would remain in the meat. Cutting into the steak without resting will allow the juices to ooze out and the steak is going to be dry. Not good!
As I sat down to my steak and scalloped corn dinner I was pretty proud of myself. Look at me, learning something new at my age! Old dogs CAN learn new tricks. Arf arf!
The steak was delicious, the brown crispness on the outside contrasting the soft pink center. It could have been a little pinker, but I was happy with it. The seasoning was just right: a little salt, pepper and garlic was all the Angus beef needed for optimum flavor. I was pretty pleased!