As a steak lover I try to consume organic , sustainable and aged beef whenever I eat steak which is about twice a month. Obviously the traits I mentioned above come with a price and so over time I have spent a considerable amount of time trying to find the best cheap cuts and optimum ways to extract the tenderness and flavor you would expect from an expensive cut like the filet mignon or the rib-eye. One of my favorite economy cuts is a bit rare as most chain groceries make two cuts out of the same peice of meat . Top sirloin is the length of muscle right below the tenderloin. Scientifically called the biceps femoris , its nearness to the kidney gives it a more mineral flavor which is quite unique. Since this muscle does not have a lot of fat marbling and hence is a lot leaner , it is sold cheaper than its neighbors tenderloin and sirloin. When cut french style which is in steaks of at least 2 inch thickness , it offers the home cook a chance to cook it in a tender, delicious way. The thickness is important while cooking as it helps keep the lean inside moist and tender while searing the steak on the outside. Only a handful of meat shops that I know carry thick steaks of Top Sirloin. In Seattle A&J Meats shop in Queen Anne and all the Whole foods shops come to mind.
Pan seared top sirloin with potato and pea hash and blue cheese sauce:
~Heat pan on really high heat with a tblspn of canola till the oil starts to slightly burn . Season room temperature steak generously on both sides with fresh ground pepper and sea salt and introduce in the pan .
~Without disturbing the steak sear on one side for 4 mins , then the other for 3 mins and then turn heat down to medium.
~Add two pats of butter with two cloves of garlic and a sprig of thyme to the pan and baste the meat for about 2-3 mins.
~Introduce the pan in a 400 degee oven for 5-10 mins , depending on the thickness of the steak.
~The goal it to get the inside of the steak to 130 degrees which is medium rare.
~Remove steak from oven and rest on a dry room temp. plate for about 5 mins before slicing for presentation.
2 comments:
Loved the title. I am addicted to any form of word pun/play etc. as you know.
This was a useful post to read. I have no refined understanding of steaks. Thanks for giving me some.
I am a big fan on play of words too :).
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