Serves 4.A pan sauce can be made while the steaks rest after cooking (see related recipes); if you intend to make a sauce, make sure to prepare all of the sauce ingredients before cooking the steaks. To serve two instead of four, use a 10-inch skillet to cook a 1-pound steak and halve the sauce ingredients. Bear in mind that even those tasters who usually prefer rare beef preferred these steaks cooked medium-rare or medium because the texture is firmer and not quite so chewy.INGREDIENTS
- 2 tablespoons vegetable oil
- 2 boneless shell sirloin steaks (top butt) or whole flap meat steaks, each about 1 pound and 1 1/4 inches thick
- INSTRUCTIONS
- Heat oil in heavy-bottomed 12-inch skillet over medium-high heat until smoking. Meanwhile, season both sides of steaks with salt and pepper. Place steaks in skillet; cook, without moving steaks, until well browned, about 2 minutes. Using tongs, flip steaks; reduce heat to medium. Cook until well browned on second side and internal temperature registers 125 degrees on instant-read thermometer for medium-rare (about 5 minutes) or 130 degrees for medium (about 6 minutes).
- Transfer steaks to large plate and tent loosely with foil; let rest until internal temperature registers 130 degrees for medium-rare or 135 degrees for medium, 12 to 15 minutes. Meanwhile, prepare pan sauce, if making.
- Using sharp knife, slice steak about 1/4 inch thick against grain on bias, arrange on platter or on individual plates, and spoon sauce (if using) over steak; serve immediately.