How to Cook a Beef Sirloin Strip in a Cast-Iron Skillet

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A cast-iron skillet is a handy tool to have around the kitchen, especially when it comes to cooking a beef sirloin strip. Cook a beef sirloin strip in a cast-iron skillet with help from a talented and dedicated Manhattan chef in this free video clip.

Part of the Video Series: NYC Cuisine
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Video Transcript

Hello, I'm Jason Tilmann, executive chef, Triumph Restaurant, here at The Iroquois Hotel, 49 West 44th Street in New York City. Today, I'm going to show you how to pan sear a piece of New York sirloin in a cast-iron skillet. Now, if you can take a look at this cast-iron skillet, really really hot, it's smoking so we know that we've got plenty of heat going on and once it starts to smoke we'll turn it down just a smidgeon. We have our steaks. We're going to season them with salt, okay, and we're going to, salt, a nice amount of salt and pepper, really easy, okay, just like that. We're going to add, now some people like to use a little bit of oil. Some people don't like to use the oil. What happens is that there's a lot of at on these right now. So if I went ahead and set it right there, all that fat is going to come out. I get a nice color on it but I'm going to go ahead and add just a little bit of oil to help it out a little bit. This is a little bit of olive oil. If you don't have olive oil, that's completely fine. You can use a canola oil or a blended oil or even if you can and you like it, you can use a peanut oil. So, I've put them there and notice how I'm not going to, I don't want to move them around a lot. I want to keep them right where they are. So they're going to create a nice sear. So, that's going to lock in all that flavor and all those juices. So we've been seared now on one side for about three and a half minutes and look at that, nice and golden brown, caramelized. We'll go ahead and flip this guy, literally three and a half minutes. Now the beauty of a cast-iron pan and the wonder of this is at this point you can go ahead and turn it down if you want and continue to cook them right here on the stove, no problem. You want to make sure that your house has a really really powerful ventilation system. If you're going to do a party, you can go ahead and do this part of it, set them on a sheet pan and you can finish them in the oven later but what we do is we go ahead and like I said, back to that beauty of this cast-iron pan is we're going to go ahead and put it right in the oven for about a minute and a half to speed it up. So we've been in the oven now for about, we've been in actually, I'm sorry, we've been in a 350 degree oven for about a minute and a half and now what I'm going to do now is I'm going to go ahead and put a little pat of butter because butter is nothing but, and be careful it's going to be hot, butter is nothing but flavor and then I'm going to take a nice piece of thyme and put it on top. If you don't have thyme, you can use rosemary. You can use tarragon. I mean thyme, you want a more firm herb and that's just going to add another layer of flavor to this dish. I mean it's called a basting. Look at that, that's just beautiful, alright, and we're going to go ahead and continue to cook them like that for about I'm going to say, my desired temperature is rare to medium rare. So for me, they're going to go ahead and cook for about another two minutes. You'll always see people touching their meat and what they're trying to do is they're trying to figure out what that temperature is inside. But a little secret in the business is what we do, is we go right here, rare, then together, medium rare and you feel this is a muscle. This is a lot like muscle. That's really what it is is muscle. So medium rare, medium, medium well and well done. Now if you just sit back and watch this and do that and actually feel it, you're going to say oh my goodness, it makes sense. So one more baste, alright, and that's it. We're going to go ahead and pull them off the stove. We're going to go ahead and let them rest because it is a piece of meat and what happens is with meat when it gets really in a hot pan and starts to cook it kind of tenses up a little bit so what we want to do is we're going to go ahead and let it rest and let those muscles relax before we go ahead and cut into it. So it just came out of the oven, nice little basting, nice and there we have our seared New York sirloin in a nice cast-iron skillet. I'm executive chef, Jason Tilmann, Triumph Restaurant, here in the Iroquois Hotel, New City, 49 West 44th Street. Thank you so much for watching.


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