As I have mentioned before a fresh cut of high grade beef doesn’t need anything more than some salt and pepper to be delicious, especially if you want to keep the marvelous taste of beef. Season the steaks with those two spices for about an hour before pan-frying them and be careful not to fry them too dry.
You can oil the steak or you can add the oil to the pan: I prefer to the latter because by adding the oil to the pan you can be sure the temperature is correct. Once the oil starts separating the frying pan is hot enough to add the steak. Don’t be tempted to add the meat until the oil is warm enough because by doing so you risk spoiling a good steak.
Some people prefer to place the steaks in room temperature 30 minutes before frying them, while others keep them in the fridge up until they go into the pan. I have tried both ways and haven’t noticed any remarkable difference between the two.
It’s easy to make a delicious sauce for steaks by adding cream in the pan after frying. The dripping forms a good basis for the sauce, in which you can add grounded pepper (I like the green one), different kinds of herbs, garlic, onions, cream cheese etc.
This steak meal was served with oven baked root vegetables and a sauce made of cream chive cheese.
Tags: beef sirloin steak