Sirloin Steak

Sirloin Steak

Sometimes I’m just craving a good chunk of meat without the fat.  When this happens, I turn to the trusty sirloin cut.  This cut is probably one of my favorite cuts because it is one of the least fatty cuts of steak and it can be used for just about any type of steak meal.  When I make it, I usually stick to the basics of purchasing an inch to 2 inch cut and cooking either on the BBQ or on the cast iron.

Since it was raining when I purchased this cut, I went ahead and used the cast iron.  This is one of my favorite methods to cook steak.  It creates a nice sear on the outside and keeps the steak flavorful and juicy.  If you don’t have a cast iron skillet I highly recommend this one from lodge as it has multiple uses and having the lid has really come in handy.

One of my favorite things about this meal is it makes for some mean leftovers.  After you’ve had your fill, slicing the steak  into small slices and keeping it in the fridge can be used for just about anything.   I love making sandwiches and steak salads.  What are your favorite things to make with steak leftovers?

Sirloin Steak

Sirloin Steak
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  • Arty’s Party Rub
  • 1 Sirloin steak 1″ to 2″ thick
  • Cast Iron Skillet
  1. Heat the skillet to medium high heat
  2. Generously coat the steak in Arty’s Party Rub
  3. Place the steak in the skillet and sear for 3 minutes and flip
  4. Sear the steak for 3 more minutes and flip every 2-3 min until it is done.
    Watch this video to find out how to tell when a steak is done
  5. Eat the steak
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