Okay, so today I decided to tackle a “faux filet,” which basically means a fancy French way of saying “sirloin steak.” I’ve never cooked one before, but I’ve seen it on menus and it always sounds so good. Let’s see how this goes!
Getting Started
First, I went to the grocery store and picked out a decent-looking sirloin. It wasn’t super thick, about an inch, maybe a little more. I also grabbed some butter, garlic, rosemary, and thyme – figured those would be good flavors.
The Cooking Process
- I took the steak out of the fridge about 30 minutes before cooking. Someone told me that helps it cook more evenly.
- Then, I patted it dry with paper towels. Really dry. Apparently, this is key for a good sear.
- I seasoned the steak pretty generously with salt and freshly ground black pepper. Don’t be shy with the seasoning!
- I heated up my cast iron skillet over medium-high heat. Cast iron is my go-to for steaks.
- When the pan was super hot (I tested with water drop, sizzled instantly),added some oil.
- I carefully placed the steak in the hot skillet.
- I let it sear undisturbed for about 3-4 minutes on each side. It was making nice sizzling sounds and smelling amazing.
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After the initial sear, I added a few knobs of butter, some crushed garlic cloves, and sprigs of rosemary and thyme to the pan.
- I then started basting.I tilted the pan and used a spoon to pour the melted butter over the steak repeatedly. Keep doing it to make steak juicy.
- I kept cooking and basting for another few minutes, until the steak reached my desired doneness. I like mine medium-rare. Using my finger, I poked and felt that the steak was almost ready.
- Finally, I took the steak out of the pan and let it rest on a cutting board for about 10 minutes. Must do this to keep it juicy!
The Result
I sliced the steak against the grain and… it looked pretty good! The inside was a nice pink, and the outside had a decent crust. I served it with some roasted vegetables. Honestly, it tasted way better than I expected! The butter and herbs gave it so much flavor. I’ll definitely be making this again.
