That being said. I've been sitting on this post for a while since my girl Zipporah said she would be starting some Cooking For One posts. I've been waiting for her to deliver but as of yet...nada. Yeah I'm calling you out girl. Throwing mad shade your way.
Just playing. She's been busy so I'm going to hop onto her train and get this thing moving. That being said, my cooking for one segment focuses on preparing and cooking that perfect piece of top sirloin.
Now I'm a cooker. I will readily admit and boast that I can throw down in the kitchen, any day of the week. I learned from my grandmother and father mostly, and have used my teachings well. I experiment and create fantastic recipes from scratch. And since I'm a huge fan of meat, specifically a good ass rare steak, I take very good care to make sure I don't mess up when it comes to cooking one.
Step One: Wash that sucka. Now this should go without saying. But I've met some people who don't understand this concept and will slap the meat straight from the package right onto the pan. False boss. I won't be touching your food . Also, depending on how much time you have or are willing to spend, you can also brine the steak. Just set the steak in a salt/water combination for a good hour or 2 before cooking, and the tenderness will definitely be a pleasant surprise.
Step Two: Ingredients ingredients ingredients! It's all about the seasonings.
This time I chose to use of combination of sea salt (remember not to add as much as you would regular salt, probably a 1/3 will do), onion powder, Weber Chicago Style Steak Seasoning, and some savory. Umm Umm good. For this particular steak I put each ingredient on one side and on the other I only put the Weber.
Step Three: Have the right pan! So I've learned the secrets of grilling from my father. We are a big grilling family. He has a huge barrel grill in the back and has even grilled and smoked meats many times during the winter. It's fantastic. That being said, I chose to use our grill pan in order to make sure my piece of top sirloin has grill marks.
Beautiful ain't it.
However, you can use a regular fry pan as well. Just make sure to add enough oil (I prefer either olive oil or canola) so that it won't stick!
Step Four: Cook that sucka! Now as I mentioned above, I fucks with the rarer side of steaks. I like my steaks bloody and the cow still mooing when it's on my plate. I find it to be oh so delicious when I can dip my steak in the juices, like a sauce. So I chose to cook it for about 3 minutes on each side at medium-high temperature. It is a thick cut steak so I allowed for a bit extra time. However, most prefer their steaks a bit dryer, so allow for a longer cook time. And if you can't gauge the temp of the steak/if it's cooked to your preference, just cut into it while its on the pan. We're not gourmet chefs folks; do what you gotta do.
Step Five: Plate it and enjoy.
Yeah, I realized that the steaks are not one in the same. I made two steaks that night but they both came out with the same taste and look, just a lil different in size. And you can choose how fancy you want to plate your food. That night I was ravenous, so I slapped my steak onto the plate and then commenced dying over how yummy it was. It was definitely the best homemade steak (that was not grilled/bbq'd) I've ever had. Sorry dad, I win.
And there you have it peoples. Simple top sirloin. It took me about 10 mins total with preparation (as I chose not to brine it) and cooking. It was so tender, perfectly rare, and perfectly seasoned. I was in heaven after each bite. I hope you'll enjoy it as much as I did. Get to nomming!
 Same goes for not washing vegetables. I know this one woman who just takes the mushrooms, dirt and all, chops them up and goes with it. HELL TO THE NAW. Wash my shit. If I wanted dirty food, I'd eat out of a damn dumpster. That is not the business.