Preparation Time: 5 mins Cooking Time: 15 mins Serving: 4
- 1 lb Kobe top sirloin
- Sea salt
- Black pepper
- Make sure the steaks are a manageable size to fry in the pan. A good rule to remember when pan-frying meat is to have twice as much pan as meat. This will give the steak enough surface area and heat to adequately brown the meat. My 1 pound of top sirloin was cut into two nice steaks but was a little big for my all-clad pan. So I cut them in half. Season your steaks while heating the frying pan on the stovetop at a couple clicks past medium heat. Coat the pan with a little vegetable oil or butter.
- Once the pan is hot, put the steaks in the pan and preheat the oven to 450 degrees F. Make sure to leave some space in between the steaks so that the pan doesn’t cool down too much. Too much meat in the pan and you will wind up boiling them in their own juices instead of frying them. There will be some smoke produced, and this is a natural by-product of applying lots of heat to something. After about a minute, flip the steak over onto the unused portion of the pan. After another minute, remove to a plate and cover with aluminium foil. Continue the process with the other steaks. Turn off the heat and remove the pan from the stove once you have finished.
- After browning all the steaks, return them to the pan and mount them with butter. The steaks are still pretty warm and may have rested a bit on the plate. If there are juices on the plate, dump them in the pan too. Put the steaks back in the pan and top them with a little dab of butter. If you like your steaks rare, they are done. After a few more minutes’ rest, they will be ready to be eaten. If you prefer your meat to be more well done than rare, continue with the next step.
- If you want the steaks cooked beyond rare, finish them in the oven. Put the frying pan with the butter-mounted steaks into the preheated oven. Use the following temperature guidelines to determine when to take your steak out: for rare meat 120–125 degrees, the medium is 140–150 degrees, and well done is around 160–170 degrees. A digital thermometer will be the most accurate method of testing temperatures. Do me a favour—don’t cook Kobe past 150 degrees. It would be a total waste.
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