Even a simple case of hunger will be cured by this chicken and cabbage soup. I’ve been preparing this nutritious, low-carb soup for 30 years. This is basically the best there is! Enjoy on a wet day with freshly baked biscuits.
| Prep Time: | 5 mins |
| Cook Time: | 5 mins |
| Additional Time: | 5 mins |
| Total Time: | 15 mins |
| Servings: | 1 |
Ingredients
- 1 beef sirloin steak, at room temperature
- salt to taste
- 3 tablespoons high-heat cooking oil, or as needed
Instructions
- Preheat a heavy cast iron skillet over medium-high heat. Pat steak dry with paper towels on both sides. Season generously with salt on both sides.
- Drizzle oil into the hot skillet. Add steak and cook for 30 seconds. Flip steak, cook for 30 seconds, then flip again. Continue flipping and cooking 30 seconds on each side.
- Remove steak from the pan when it has developed a brown crust, is beginning to firm, and is hot and slightly pink in the center, about 3 to 4 minutes of total cooking time for a 1-inch steak. Check for doneness using an instant-read thermometer inserted into the center: 125 degrees F (52 degrees C) for rare; 130 degrees F (54 degrees C) for medium-rare; 145 degrees F (65 degrees C) for medium; or 160 degrees F (70 degrees C) for well-done.
- Cover steak with 2 layers of aluminum foil and allow to rest in a warm area for 5 minutes.
Reviews
Maybe add a marinate
this is how i do mine except with butter. makes for a very tender steak
I love the idea and it worked somewhat ok. I had 1 inch strips. I ended up flipping for almost 7 minutes before they got to medium. I also think 3 tablespoons is way too much oil as i didn’t get a very good sear until removing some of the oil on later steaks.
Interestingly enough,I have a cookbook called “Mrs. Rorer’s New cookbook”….1898.It was a gift from my mom.This is almost how to cook steaks in a hot cast iron skillet.In a well seasoned skillet-no oil is needed,it just has to be very hot.The process allows the meat to cook in it’s own juices and then turned frequently so rather than sit and ‘fry’ or ‘boil’ -it evaporates and you get a ‘crust’ as it were….thanks to the cook who posted.
This is a great way to cook steaks. I used top sirloin steaks and added freshly ground black pepper and the sauce from the Minute Steaks with Barbeque Butter Sauce recipe. They were the best steaks I have ever had!
Perfect cooking option for me as I don’t like using the broiler. Followed instructions closely and after about 4 1/2 minutes the 1 inch think steak measured 170 degrees. After resting for 4 minutes the result was a perfect medium rare steak, my favorite. You might want to play with the timing a bit but definitely give this recipe a try.
LAWRY’S instead of Morton CUMIN Italian seasoning Robusto Italian dressing