Hellobee Boards

We pan fried some sirloin steaks for a steak and eggs breakfast this weekend, and it was really good! However, the smell is still lingering...

Seared on the stove in a cast iron pan which is then put directly into a preheated oven to finish--depending on how thick my steak is--if it's fairly thin I might just take the pan off the burner and set it on a cold burner, cover the pan with foil and let it sit for 5-10 minutes. The cast iron retains a lot of heat. I like my steak pretty rare, though, and this works for that.

@lovehoneybee: Yep! And I like to make a nice compound butter to finish. Yum! Now I need a steak.