Pan Seared Bone In Strip Steaks

Sea Salt, black pepper, hot cast iron pan, 4 minutes and dinner is ready!


2 minutes per side.


Dinner is ready with some baby red mashed potatoes and biscuits my daughter made!

Petite Sirloins and a Vegetable Smorgasboard!

Sirloin is my by far favorite and I mean absolute FAVORITE cut of beef!  I would order it 10 times out of 10 over a Filet, Ribeye, Porterhouse.....well you get the point.  It has by far the best beefy flavor, not a lot of fat and is very tender if cooked properly.  Okay, by now I think you all know I love sirloin, so let's get to cooking!

Started off with a red onion that had been halved, but leaving the root ends in tact.  This keeps the onion from falling apart.  Marinated the onion in Zesty Italian Dressing.  The onion takes the longest too cook, that's why it's first!  If you're in a hurry, cut the onion in smaller pieces and hold it together with toothpicks.

Then the sweet potatoes which have been sprayed with Pam.

Baby zuchini and red bell pepper that have been marinated in Zesty Italian dressing round out the veggies.

The sweet potatoes were grilled quickly over direct heat just for color.  Not too long, they will burn very fast.  Once they had a nice color, I moved to the indirect heat side of the grill and sprinkled liberally with Wolfe Rub Original and let continue to cook until tender.  The sugar and the cinnamon in the Wolfe Rub are fantastic on the sweet potatoes along with just a touch of heat.

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Now the pepper and zuchini go on.

All of the vegetables are almost done.  Notice I like to drizzle more Italian Dressing on top of the onions to add more flavor.

I let the sirloins sit out for about an hour to come up to temperature.  Seasoned with Kosher salt and black pepper.

Onto a hot grill for 2 minutes per side, these were fairly thin and will not take long at all for a medium rare finish.

After the flip and will cook for 2 more minutes.

Everything is done!

My plate

Nom, Nom, Nom

Friday Night New York Strips

I had a BEEF craving, so I picked up a couple 1lb bone in New York Strip steaks.  Did a 'Naked Sear' on these, (the steaks were naked, not me), basically what this means is you don't season the steaks until after you sear them.  This will prevent burning off your rub or seasoning you put on the steaks.  Especially if you're cooking over high heat, 500º+, which these were cooked around 550º. 

2 - 1.5" roughly 1lb New York Strip steaks

Onto the grill at roughly 550º, along with a red onion that was cut in half and marinated in Zesty Italian Dressing.  (TIP: If you leave the root end of the onion in tact, the onion will not fall apart and through the grate while you're grilling it.)

I like to spoon more dressing over top of the onions while they're grilling to continue to add more flavor and produce steam, which helps cook the onion.  Notice how they kinda expand while they cook!

After 4 minutes of searing on each side, I moved the steaks to indirect heat and seasoned my steak with Wolfe Rub Bold and my wife's with Kosher salt, fresh ground pepper and a touch of cumin.

My steak was smaller and finished to a medium rare, so I removed it and added some trimmed asparagus that had also been marinated in Zesty Italian dressing to cook while my wifes steak finished to a medium finish.

Asparagus only takes a couple minutes. You basically want to grill it for 3-4 minutes max and NOT overcook it unless you like mushy asparagus.

Dinner is ready.

My plate with an added sweet potato that has butter and Wolfe Rub Original on it. WRO is fantastic on sweet potatoes, the cinnamon, sugar, along with the spices are a perfect combination for sweet potatoes!

First bite being enjoyed, 'nom nom nom'......mmmm