I love big slices of rare beef... beef that's carved similar to a
standing rib roast with a bright pink center, but with a more intense
beef flavor - and - a cut that's not gonna empty my wallet. So I
finally asked the butcher for a top sirloin steak at 3 inches thick...
One thing to mention is that at 3 inches thick this suckers huge,
about 12 inches long end to end so it looks more like a roast than a
steak. I seasoned both sides with a heavy dose of course salt about 3
hours before cooking which I've found REALLY helps to season beef, I'm
guessing it's a dry brine. (doing so lets the whole slice tastes
seasoned rather than just the crust) I let the steak come to room
temperature and cranked up the cast iron pan until smoking. I patted
the steak dry with paper towels then added a little peanut oil to the
pan and dropped in the steak (roast) and seared the first side for 4
minutes. I flipped the steak and immediately added a heavy dose of
fresh cracked pepper to the seared top and popped the pan in the oven
for about 6 minutes at 400 degrees. I pulled the steak out and moved
it to a resting rack for a good 10 minutes. At 3 inches thick when I
carved it, the slices looked more like prime rib with a bright pink
center but tasted much more "beefier". I paired it with some sliced
beets and water cress and a tall glass of red wine. Dinner for two
with at least 16 ounces left over for steak sammiches tonight.... all
for $15. At the current price for Top Sirloin, that is in fact the
perfect steak....

~john