- One steak
- Olive oil
- Vargas Best Seasoning
- Fresh Garlic
- An 8 oz Petite Sirloin steak will work the best.
Let the meat out to warm up to room temperature, do not cook a cold steak, it will change the texture.
Place the steak on a plate, and rub a teaspoon or two of Vargas Best Seasoning on all sides of the meat.
Place the pan on a burner and put it on high heat. Pour enough olive oil into the pan, to coat the bottom of it. When the pan gets very hot, place the steak into the hot oil. At these high temperatures, there will be a lot of oil splatter so be careful when maneuvering the steak around in the pan.
When you place the steak in the pan cook for 1 minute. After a minute has passed, flip it to the other side for 1 minute. After that minute has passed, flip the steak on its side and near the edge until it is colored like the rest of the meat. Do this for both sides. Tilt the pan so that the oil and juices run down to one side and use that to cook the edge of the steak. Turn the steak around on 1-minute intervals, until you feel that it is well done enough. This is all dependent on your wellness preference and the thickness of your steak. Searing locks in the meat's juices.
Turn your heat to medium. From here it’s all about cooking it to your preferred wellness. There is no exact science to this because of the variables of thickness and stove heat so you will just have to check the meat often to make sure it is not over or undercooked. Now it is time to add the garlic and butter. Cut off a teaspoon of butter and throw it in the pan along with a generous amount of garlic. When it feels like it is beginning to firm up, then it is probably reaching medium wellness.
After you have cooked it long enough to your taste, it is time to pull it from a pan and place it on a clean plate. Let the meat rest before cutting into it. The process known as resting allows for all the juices of the meat to lock inside the steak. This gives your steak better flavor. Allow the steak to rest for 5 minutes. This steak requires no sauces. Steamed vegetables work as great sides to your meat masterpiece. Enjoy!