I love steak but don’t need a whole bunch of stuff on it. My husband’s way used to be aluminum foil packs for everything, but I’m converting him. I followed Clive Berkman’s Empty Bottle Moments recipe for Sirloin Steak for dinner. It’s a simple preparation, but I think brings out the best flavors in the steak – bison steak at that. I love cooking with bison it comes out very tender with very little fat, but lots of flavor.
1-inch or 2-inch thick cuts of steak
Rub the meat lightly with garlic-marinated olive oil
Cut the fat vertically at 1-inch intervals
Start cooking over high heat for 1 minute, then turn the steak 45 degrees and cook for another minute. Turn the steak over (using tongs, not a fork) and repeat the same process. Turn the grill to love(or use another section of the grill that’s on low) and cook with the lid covered for 3-5 minutes. Allow the steak to rest for 5 minutes. season to taste with finishing sea salt before slicing and serving.
Unfortunately we couldn’t use the grill, so I used a grill pan on the stove instead.