- by Gitabushi
Start with a Sirloin strip. The more marbling, the better, but even the minimal marbling in the picture is fine. It’s okay if there is a thick slab of fat on the edge. You want the steak to be thicker, too; at least a half-inch thick, and especially if you want your steak medium-rare. Also, I recommend you don’t use Select. Make sure you use at least Choice, and in my experience, Choice Angus provides excellent results.
Turn your stovetop to a little under medium heat. I usually use #4, but different stoves may have different settings. It may take 2-3 times to figure out the exact level of heat.
Use a stainless steel pan, like a big soup pot.
Cut off as much fat as you can from the edge of the steak. Cut the fact into chunks.
Put the chunks into the pan. They will release fat. When they are mostly shriveled up and there is 1/8th an inch of beef fat oil in the pan, add the steaks.
Sprinkle a mixture, approximately equal, of paprika, black pepper (coarse ground is better), salt, and garlic powder.
Flip the steak after 2 minutes, and sprinkle the other side with the same mixture.
Keep flipping the steak every 2 minutes. Use the thumb-to-finger method to determine the done-ness of the steak.
For us 8 minutes or so seems to end up with a steak that is flavorful, juicy, tender, and medium rare.
With a decent cut of meat, it honestly ends up better than many restaurant steaks!