Steakhouse Style Sirloin
Sirloin steak was on sale at the grocery store, so I picked up a few pieces. Mike has liked various recipes where you brown the steak to seal in the juices on the stove and then finish the steak in the oven. He claims that this is what they do at steakhouses. I’ve never watched the chefs at a steakhouse cook.
I’d recently made Chicken with Pink Sauce, and used Montreal Steak seasoning on the chicken. The result was amazing. I tasted the chicken prior to adding it to the sauce and it was incredible. I never realized how delicious that seasoning mix was. I don’t remember ever using it in a dish before.
I decided to use this to season my steaks instead of salt and pepper. Although the steaks came out juicy and tender.
This style of cooking steaks can be quite messy if you don’t use a splatter guard (which I didn’t). Practically the whole stove was covered in oil. However, the results of this steak were totally worth it. It’s much easier to clean the stove right after cooking, before the oil has had a chance to stick to the stove.
I had leftover steak and salad the next day for lunch. I had cut up the pieces of steak that night since I knew it would be difficult to try to cut the steaks during lunch time. The pieces of steak were even better the next day!
Baked for 7 minutes in oven
- 1½ pounds sirloin steak
- ¼ cup plus 2 tablespoons olive oil, divided use
- Montreal Steak seasoning, to taste
- Preheat oven to 375 F.
- Place steaks on a plate. Pour about ¼ cup of olive oil evenly over the steaks. Make sure that both sides of the steaks are completely coated in oil. Use your hands to rub the oil into the steaks. Liberally sprinkle one side of the steaks with the Montreal Steak seasoning, to taste. Only season one side of the steaks for now.
- Heat a cast iron skillet over high heat until it sizzles when a drop of water hits it. Add remaining two tablespoons of olive oil to the pan. Tip the pan around so that the bottom is evenly coated with the olive oil.
- Place steaks seasoned side down into the oil. Leave some space in the pan between each piece of steak. Liberally sprinkle the unseasoned side of the steak with Montreal Steak seasoning. Sear the steaks until they have developed a nice brown crust, about 3 minutes. Try to avoid moving the steaks as much as possible so that a nice crust can form. Flip the steaks and sear until the other side has a nice brown crust, about 3 minutes.
- Place the whole cast iron skillet in the oven and cook until meat has reached the appropriate temperature for desired doneness. Insert a meat thermometer into the center of the largest steak to determine the temperature. I cooked my steaks for about 7 minutes and they were cooked to about medium doneness.
Adapted from The Hungry Mouse
