by "for Michigan" (formichigan)
Published 05/14/2017 at 16:28
by "for Michigan" (formichigan)
Published 05/14/2017 at 16:28
Tags: Steaklopnik
; Steak
; Mothers day
; foodlopnik
STARS: 5
Made pan-seared sirloin filets for the family for Mothers Day dinner with baked asparagus and boiled baby red potatoes on the side. Paired well with some local craft beers.
I was worried that they wouldn’t turn out as well as the ribeyes I usually use, but they were a hit. Not as tasty as a ribeye, but for a third of the cost, I’ll take it.
"Svend" (svend)
05/14/2017 at 16:52, STARS: 1
Nice.
I like a good ribeye.
IMO, Sirloins are more suited to sauces, etc...
"Dusty Ventures" (dustyventures)
05/14/2017 at 17:08, STARS: 2
Send to Dusty
"for Michigan" (formichigan)
05/14/2017 at 18:17, STARS: 1
Last spring I had a good, aged ribeye at a fancy steakhouse in Denver. It was a life-changing experience. Since then, I’ve put some time into perfecting my own pan-seared ribeye with satisfactory results.
My sirloin today was a tad overcooked (more medium than medium rare) and had a hint of gaminess to it. But it turned out way better than I expected a pan-seared sirloin to.
"Svend" (svend)
05/14/2017 at 18:26, STARS: 1
You can’t go wrong if you let it rest, season it and then just before you remove it from the pan to rest, add a little butter, let it melt and drizzle the butter over the top.
