Saturday, January 30, 2010

Cajun Seared Sirloin Tip Steaks

My husband is home for the weekend so I figured I'd make steaks tonight for dinner since he LOOOOOVES a good steak. So I opted for some Cajun Seared steaks with some dirty rice. Here's the recipe for the spice rub I use. Remember to make the measurments your own. These are only starting grounds!!

A pinch of each of these spices:
Black pepper
crushed Bay leaves

Preheat your oven to 375 degrees. Place a cookie sheet (light works best) into the oven and allow it to slowly heat up with the oven. This is cruical for finishing your steak. You'll want to heat your skillet over medium heat.

Take your steak and lay it out on a flat surface. A cutting board works nicely for this. Take a little liquid smoke and shake a tiny bit onto the outside of the one side of the steak. A couple of drops will work. It's easy to overdo it so be gentle with it. After the liquid smoke is on it take your spices and put a pinch of each of the spices generously over the top of the steak. Be generous with your pinches.

After 1 side is coated with your spices place it into a skillet that's been heated over medium high heat. Repeat the process for the other side and DO NOT touch the steak. Absolutely don't touch it. This is cruical to the browning process and the locking in of the juices.

After 5-6 minutes turn your steak. Let it cook for another 5-6 minutes on the other side. For a more well done steak and a more browned steak you can leave it for 6-7 minutes.

Now take your steak and place it onto the cookie sheet that's in the oven. Here's where you'll finish the cooking process. I personally have to have a very well done steak for medical reasons. If you like a more rare steak you can totally skip this step all together. Taking it straight from the pan will give you a Medium-Rare steak. I let mine cook for about 20 - 30 minutes in the oven.

Now let it rest for 5 minutes before serving it. Remember that it will cook more during the resting process :)

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