Whether you do your steak in a pan or grill, here I show you step by step how to achieve a juicy and tasty garlic sirloin steak meat.
The smell of steak and especially when seasoned with plenty of garlic reminds me of my grandfather. Every summer I was sent with my grandparents to the beach, my mother stayed in the city working. My grandfather always had hearty breakfasts, prepared at 6 in the morning and the smells would awaken my cousins and me every day.
Returning to the steak, you can learn the technique, but the meat must be good to star. I like aged top sirloin.
I would not recommend a thin steak, no room for mistakes … and if it gets dry, it tastes like shoe sole …. so buy thick steak about 1″ 1/4. After cooked cut it into thin slices and serve.
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Garlic Sirloin Steak
- 1 large and thick steak
- 2-4 cloves finely chopped garlic
- salt and pepper
- Heat a skillet over medium-high heat.
- Pat, both sides of the steak dry with paper towels and season with salt, pepper, and garlic, spread well only on one side.
- Add 2 tablespoons oil to skillet and place the steak with seasoned side down. Let cook for 4 minutes without moving.
- Season with salt, pepper, and garlic the top side and flip and cook for 4 minutes.
- If you like it medium, remove from heat and let it rests for 10 minutes on a cutting board covered with aluminum paper or a pan.
- Cut into slices and serve with their juices.
- If your steak is thin, 2 minutes per side should be sufficient.
- If your steak is thick and you like it well done, cooked 5 minutes per side.
- Like anything practice is essential.