Sirloin Steak

I’m all about the steak. I’ve made some really bad steaks in my day. A good steak only needs salt and pepper. But at MY house, ALL steaks need meat tenderizing and a good beating lol I use a tenderizing tool that pierces the meat as well. I also use a bacon press so my crust goes from end to end and my steaks are cooked consistently. Lastly, if you’re doing it indoors, use cast iron!!

I’ll make 2 meals out of this piece of steak.


  1. 2.5 lbs beef top sirloin steak
  2. As needed, seasoned meat tenderizer and pepper
  3. As needed, a little olive oil and a dap of butter


  1. Before I cook my steak, I beat the crap out of it with a meat tenderizing tool. I highly recommend getting one of these if you don’t have one.

  2. When it’s time to cook your steak, heat a large cast iron skillet on med/high heat. Add the oil and butter and allow to melt. Lay the steak in the skillet and set the bacon press or another skillet on top of the steak.

  3. Cook for a good 5 to 6 minutes without moving it. Flip the steak and repeat with the press or the weight.

  4. After another 5 or 6 minutes take the skillet off the heat. Take off the weight and transfer to a platter. Allow to sit for several minutes to rest. We like ours medium rare. If you’ve never tried it, have some raw horseradish with that steak. It’s a match made in heaven.

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