We picked up a couple of top sirloin steaks from Marin Sun Farms on Saturday at an impromptu visit to the Ferry Building farmer’s market. I rubbed them with some salt and pepper, threw them in the cast iron (slicked with 2T of butter), and eight minutes later, whoa nelly. Tender steaks like butter. Still medium rare (maybe a little close to medium) with none of that corn-filled fat taste. These tasted “yummy” according to Mister. I also quick-cooked some brussel sprouts in the pan, grated a little Romano over them, and voila.
The steaks were rich, too rich to finish. Lunch for tomorrow.