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.