And keeping in mind that our flame broiling would be viewed as plain for the vast majority of you - no marinades, rubs or increases of any sort while being flame broiled, with the exception of salt and pepper - the fat in the meat does the flavor stunt, and making an extraordinary bit of grill meat is no tenderfoot's karma, regardless of what number of fixings you heap thereafter.
The meat here is new, no fourteen or twenty-one days hanging tight for it to age. Why pause? Slap that bit of red on the flame broil or skillet and eat it! Make mine medium uncommon, it would be ideal if you
- 4 sirloin strip steaks, about 7-0z each (1 to 1.5-inches thick, room tº)
- 2 or 3 garlic cloves
- 2 Tbs fresh rosemary leaves
- 3 Tbs butter
- 1 Tbs olive oil
- Salt and pepper
- A splash of white or red wine
Instructions
- Mince garlic and rosemary.
- Add 1 teaspoon salt (or to taste) and mince it a little longer. You can also do this with a mortar and pestle.
- Rub the paste over both sides of each steak.
- Heat a skillet over medium/high heat and melt butter. Add oil to prevent it from burning too much.
- Add steaks, season them with pepper and cook 1 or 2 minutes on each side.
- Turn it over, cook it 2 or 3 more minutes and add the wine (you can add extra garlic and rosemary now too to the skillet). It will steam furiously.
- Cook the steak 2 or 3 additional minutes for medium rare, remove steaks and let rest for 5 minutes.
- Meanwhile, cook the wine until reduced and a kind of sauce if formed.
- Slice the steaks and serve them with the sauce.
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