Sunday, December 18, 2011

Steak, baby. It's what's for breakfast.



We shouldn't be eating so much red meat, or for that matter, meat of any kind.  When it's free, though, it's hard to ignore.  We have resolved to sell my cow's next calf, even if we're getting low on beef.  When the time comes, though, I'm not so sure my resolve will hold, because this beef is prime stuff, and I've learned proper ways to cook it.  
I get all excited when I manage to cook a decent steak:  I never learned proper methods because we've never bought steak.  It's so expensive, and if I ruined it, that would be a lot of money thrown away.  Since we started having our own meat butchered, I've learned how easy it is to cook a good ribeye, but I wasn't quite sure what to do with a sirloin.  
Last time we went to St. Louis, we took Cliff's sister and her husband some sirloin steak.  His sister has been somewhat under the weather and they didn't plan to leave home, so she took a package of sirloin out of the freezer Friday, planning to cook it Saturday.  Later they decided, with her doctor's permission, to make the trip to Kansas City for Pat's family Christmas get-together.  Charlene didn't want to leave the steak unthawed in the refrigerator for two more days, so she brought us back our steak.  (How many steaks to you know of that have made the trip to St. Louis and back?)  
Cliff's next-door sister, Rena, is cooking spaghetti for dinner today and we're invited, so I said to Cliff, "I'm going to experiment with this sirloin; what do you think about steak for breakfast?"  
I'm sure you can guess what sort of response I got.  
I went to THIS SITE and read the various instructions.  I cut the sirloin into serving-sized pieces, dug out my meat hammer, and used the flat side of it on the meat as instructed.  Just for insurance, I sprinkled some tenderizer on the portions.  I did not use a marinade as the site suggests.  I chose method number 7 on the article for our steak, and followed it precisely.  
"Frying sirloin steaks is a popular cooking method. Turn the heat on high and sear both sides of the steak. Turn the heat down on medium low and cook the steaks on each side for 3 to 4 minutes until they reach your desired taste."
If I told you how tasty and tender that meat was, you wouldn't believe it.  I am now confident enough about this method that I wouldn't be afraid to serve it to guests.   

5 comments:

darev2005 said...

Mmmmm.... steak for breakfast.... (droooolllll....)

I'm mostly known as 'MA' said...

Sounds pretty good to me. The only steak I've ever had for breakfast was some that was left over from dinner the night before and then we had steak and eggs just like you'd fix ham and eggs mixed together. Hope your Sunday is a wonderful one!

Sister--Three said...

Oh, I love steak...rib eye is my favorite.

Can't afford it though.

TARYTERRE said...

My hubby loves STEAK for breakfast. But he also loves eggs for dinner. LOL I wouldn't be too quick to sell your cow's next calf, you never know if you or someone in your family might NEED it. When times are tough, every little bit helps. Take care.

Amy said...

Luckily for me, being a Texan requires one to consume large amounts of beef. (at least that's what I tell myself) Steak and eggs is one of our favorites! Of course, if we're not grilling it, I fry it in a screaming hot skillet with plenty of garlic salt and butter....so the house gets all smoked up, but eh....

(I'm pretty sure I'm going to die from a food related issue...haha)