Sirloin steak

Sirloin steak preparation can be compared with the preparation of beef steak. I had promised indeed a he Berlin steak, but this steak comes first.

Hard Facts: 300 grams rump steak, cast-iron pan, asparagus (in season)

It gets from me a steak marinated in Sweet Baby Ray’s barbecue sauce, salt and pepper Block House steak.

As a subsequent dip you can use the Sweet Baby Ray’s also exactly like the original HP or HP Sauce Honey Woodsmoke Sauce.

All Steak-Saucen/Marinaden have a smoky, fruity aroma. The HP The original sauce is also slightly sweet and sour, which fits wonderfully strong meat.

The steak is 2-3 hours in its marinade. Instead of a grill pan, this time I use a heavy iron, inside smooth pan. The fat edge of the rump steak is cut into each one centimeter wide intervals – Thereby we avoid the waves of the steaks and all reached the same temperature. Thus the piece of steak at all points is equal to all.

Depending on the thickness of the steak should cook for 3-4 minutes on each side at high (not maximum) heat in the pan.




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