Suddenly Single Sizzling Sirloin Steak

Look, I know it’s bad for the planet. I know it’s inhumane. If I ever really thought about it I’d be a vegan, but since I am not, I offer my apologies, while I go ahead and made me a steak and a pretty big one at that. Whenever my loving wife Tess and I went to Longhorns, Tess would kindly ask our waiter to cook her chopped sirloin with onions and mushrooms until it was burnt! No pink… Well, well, well done. Tess also hated the whole idea of meat and hated the aroma while cooking as well so when at home I did all of my cooking outside.. Now I’ve moved indoors. I’ve cut the heat back just a little bit, but I still get that sizzling seared exterior that I’m looking for in a steak while keeping the inside nice and rare. I used what is becoming my staples in cooking; Cavender’s seasoning, Olive oil sizzling in a hot pan and chopped onions. It is pretty amazing how just a few key ingredients can make up my entire diet for what it’s worth I do eat vegetables and this video I used spinach. I actually love spinach in a raw salad or steamed or cooked as I’ll do it today. I’ve also come up with, or stumbled on another catch phrase; Everything goes better with Butter and Beer. I really don’t drink a lot of beer but fully enjoy a nice cold crisp mug with a great steak. So here it is and in a respectful homage to alliteration, I call it

Suddenly Single Seared and Sizzling Sirloin Strip Steak