Alright, listen up, I gonna tell you how to cook beef sirloin tip steak thin cut. This beef, it ain’t like them fancy cuts, but it’s good eatin’ if you know what you’re doin’.
First thing, you gotta get the right piece of meat. You want that sirloin tip, but make sure it’s sliced thin. Thin is the key here, see? If it’s too thick, it’ll be tougher than my old boots.
- Get that thin cut sirloin tip steak
- Don’t get it too thick, you hear?
Now, some folks, they like to pound the heck out of it with a mallet. Me? I don’t bother. Waste of time if you ask me. Just get that thin cut, and you’re good to go.
Next up, you gotta season that beef. Salt and pepper, that’s all you need. Don’t go puttin’ no fancy stuff on it. Just plain old salt and pepper. Sprinkle it on both sides, good and proper. Don’t be shy with it either. This is beef, not some fancy salad.
- Salt, use it.
- Pepper, use it too.
- Don’t use no other fancy stuff.
Now, here’s where it gets important. You gotta get your pan real hot. I mean, screamin’ hot. I use my old cast iron skillet. It’s seen a lot of years, but it does the job. You put that pan on the stove, turn the heat up high, and let it get good and hot. If you got a grill, you can heat it up to medium-high.
Once that pan is hotter than a July afternoon, you put a little bit of oil in there. Just a little, mind you. You don’t wanna drown the steak. And then, you slap that steak in the pan. That’s what you do, sear the steak on both sides until browned, ok?
You wanna hear it sizzle. That’s how you know it’s doin’ right. If it ain’t sizzlin’, your pan ain’t hot enough. Turn up the heat!
Now, you don’t wanna cook it too long. This ain’t a roast, it’s a thin steak. For a thin cut like this, you only need a couple minutes on each side. Maybe a minute or two per side. That’s it. Just enough to get a nice brown crust on it. Thin steak can dry out quickly, remember?
- Hot pan, you get it? Hot!
- Little bit of oil, not too much.
- Sizzle, sizzle, sizzle.
- One or two minutes on each side for this thin cut sirloin tip steak.
If you cook it too long, it’ll be dry and tough. You don’t want that. You want it nice and juicy. So, keep an eye on it. Don’t go wanderin’ off to gossip with the neighbors. Stay right there and watch that steak.
Once it’s cooked, you take it out of the pan and let it rest. Just set it aside on a plate for a few minutes. Five minutes is good. This lets the juices settle back into the meat. If you cut into it right away, all the juice will run out, and you’ll have a dry steak. And nobody wants a dry steak. Rest the steak for 5 minutes before slicing. This is important.
- Take it out of the pan when it’s done.
- Let it rest on a plate.
- Five minutes, at least.
After it’s rested, you can slice it up. Slice it thin, against the grain. That means you cut across the lines in the meat, not with them. Makes it more tender, see? Then, you can eat it.
Serve it with whatever you like. Potatoes, corn on the cob, green beans, it all goes good with steak. This kind of beef sirloin tip steak thin cut is good for a quick meal.
And that’s all there is to it. It ain’t rocket science. Just good old-fashioned cookin’. Get a thin steak, season it, cook it hot and fast, let it rest, and eat it. Simple as that. This is the best way to cook a thin steak.
You follow these steps, and you’ll have a tasty steak. It might not be fancy, but it’ll fill your belly and make you happy. And that’s what really matters, ain’t it? A full belly and a happy heart. Now go on and cook yourself some supper!
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