"for Michigan" (formichigan)
05/14/2017 at 16:28 • Filed to: Steaklopnik, Steak, Mothers day, foodlopnik
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"for Michigan" (formichigan)
05/14/2017 at 16:28 • Filed to: Steaklopnik, Steak, Mothers day, foodlopnik | 5
| 4 |
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
> for Michigan
05/14/2017 at 16:52 |
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Nice.
I like a good ribeye.
IMO, Sirloins are more suited to sauces, etc...
Dusty Ventures
> for Michigan
05/14/2017 at 17:08 |
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Send to Dusty
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for Michigan
> Svend
05/14/2017 at 18:17 |
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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.
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Svend
> for Michigan
05/14/2017 at 18:26 |
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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.
