Cast Iron Seared Sirloins
The final recipe in my Buy 1 Rump Roast Cook 3 Yummy Meal series is Cast Iron Seared Sirloins. While I will admit, this is not a filet mignon, it is a great steak on a budget. One of the keys to a good steak is making sure it is not ice cold when you cook it. Also you have to let it rest. And lastly, you need to cut it against the grain. Making a great sauce to top it helps too. We had steamed broccoli and baked potatoes with our steak.
Cast Iron Seared Sirloins
Prep time
Cook time
Total time
Cast Iron Seared Sirloins with Pepper and Onion Cream Sauce
Author: April Ozbilgin
Recipe type: Main
Cuisine: Southern
Serves: 4
Ingredients
- 4 (5oz) Sirloin Steaks, ½ inch thick
- 1 Tablespoon Vegetable Oil
- 4 Tablespoons Butter
- Salt to taste
- 1 Teaspoon Chipotle Pepper
- For the Sauce
- 1 Small Yellow Onion, chopped
- 4 Small Green Sweet Peppers, chopped
- ½ Cup Heavy Cream
- 2 Tablespoons Butter
- Pinch of salt
Instructions
- Saute the chopped onions and peppers in the butter until soft.
- Pour in the heavy cream and simmer on low while you cook the steaks. Season with salt.
- Pour vegetable oil into a large cast iron skillet and heat on high.
- Sprinkle the salt and chipotle pepper over the steaks then place into the pan.
- Cook for 3 minutes then flip.
- Cook for 3 minutes more.
- Top each steak with 1 tablespoon butter.
- Turn off the heat and baste the steaks with the butter.
- Remove steaks to a platter and let rest at least 5 minutes but up to 10 minutes.
- Top each steak with sauce if desired.
Notes
Remove the steaks from the fridge at least 30 minutes prior to cooking. Make sure your cast iron is really hot so that you get a good sear. And as always, after your steak is cooked to your liking, let it rest for 10 minutes to avoid losing all that yummy juice when you cut into your steak.
