If you don’t know what a tip sizzler steak is, check out my post on that topic. Before you cook this steak, it’s best to marinade it first.
Ingredients
2 tip sizzler steaks
1/4 cup Worcestershire sauce
1/4 cup low sodium soy sauce
2 cloves garlic (minced)
kosher salt & freshly ground black pepper
canola oil
Start by combining the Worcestershire sauce and soy sauce into a plastic bag containing the two steaks. Add the minced garlic and place into the fridge for 2 hours. Make sure you put the bag into another container just in case the bag leaks. Remove your steak a half hour before cooking. A room temperature steak will cook better and quicker.
Preheat your oven to 475 degrees. Place a cast iron skillet over medium high heat. Rub a little bit of canola oil on both sides of the steak, then sprinkle some kosher salt and freshly ground black pepper. Once the skillet is ready. Place the steak on it. Cook until a nice brown sear has formed and then flip the steak over. This can take about 45-90 seconds per side. When both sides are brown, place the entire thing in the oven. In about 1 1/2 to 2 1/2 minutes, flip the steaks over and cook another 1 1/2 to 2 1/2 minutes. The reason we are finishing it in the oven is that by the time the inside was done, the outside would be black. The oven will gently finish the steak without burning the outside. I learn this tip from watching Alton Brown’s first episode of Good Eats on how to cook a ribeye.
The best way to know if the steak is done is to do 2 things: use an instant read thermometer and learn what the meat feels like when it’s done. When you push the meat it will have some give depending on the temperature you want it. If you do this enough along with a thermometer you will be able to figure out how much give the steak should have when you push it in with a pair of tongs or a fork. If the steak has no give, then you have overcooked it.
It is a skill to learn how to properly cook a steak and a steak like a tip sizzler, is one that can quickly go from tender to tough. Be patient with yourself and learn through trial and error.
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