Most excellent pan-fried beef sirloin steaks
Saturday, July 24, 2010 at 15:15 We may be within a hair’s breadth of being vegan/flexitarian, but we still appreciate the taste - on occasion - of some really fine, locally and sustainably raised beef. Although most folks want to grill beef outdoors in the summer, I still prefer it the French way - in a cast iron skillet. I believe the flavor is intensified by the cast iron cooking.
I put a simple salt and pepper, Italian or Provencal herb ‘rub’ on the steaks in the morning, and let them ‘think about things’ uncovered, in the fridge until dinnertime. Heating the skillet first is essential. Never add oil to a cold skillet, unless you want food to stick.
A few minutes earlier, I’d nuked some small potatoes to almost tender. Drained and sliced, they would be ready to go into the skillet with the steak about halfway through, so as to get all browned and yummy.
You’ll need fairly high heat to properly sear the steaks, sealing in the juicy goodness. The thickness of these required about 5 minutes per side. Since this beef was grass fed and finished, it has less intramuscular fat. The last thing you want to do to premium beef like this is overcook it. Don’t do it.
I use olive oil to start, and then finish the meat with a couple fat pats of butter. Butter gives it a really succulent mouthfeel and distinctive taste. I’ve also been known to throw in a couple fresh sprigs of rosemary or thyme, to sear with the beef. It adds a really neat aroma to the beef.
When ‘done’ - and still feeling like the flesh of your hand next to the thumb while pinching the middle finger - remove the meat to a cutting board and tent with some aluminum foil for about 10 minutes before slicing. See the video at the end for a lesson in determining doneness.
As you can see above, real grass fed steak doesn’t need to be fatty to be juicy. Take a look at the meaty juices that came out of this beef. I added nothing. Nada. Do you see the yellow-ish color of the fat? That means it wasn’t fattened on corn. Feeding cattle on corn produces a very white, flavorless fat. Ick.
If you thought that last fine Elk loin was the best you’d ever tasted, I’ve got news for you - this is. And, at $14.99 a pound for a hefty sirloin - which easily fed the three of us - that isn’t a stretch. There was absolutely no waste on this well trimmed steak. Actually, when you consider what grass fed beef costs in the markets like Whole Foods, and the health benefits to be derived from naturally raised beef, this is as close to a ‘bargain’ as you can come. Plus, you’re helping to sustain the family farm and defy big corporate agribusiness. That’s a win-win.
Beef was from the fine folks at KT Hay and Cattle, Loyalton, California. They can be found at the Sunday farmer’s market, corner of South Virginia and Foothill, Reno, Nevada until 1 p.m.
