Sirloin Steak

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Common Sense! If you're lacking in the intellectual department then this recipe is not for you. Otherwise, it's great! It seems like most people pulled this off with little trouble, but there are some who didn't seem to fare so well. Judging by the majority of comments though, it is the users to blame and not the recipe! Oh well, if you feel up to it this recipe produces a quite tasty steak.:

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As usual, Alton takes us on an unnecessarily lengthy and complicated route to what should be a simple task. Turn on exhaust fan or open all kitchen windows. Get black iron fry pan smoking hot with a little canola or vegetable oil. Salt, pepper, and garlic powder on steak, both sides. Sear both sides until desired crust achieved. Put pan with steaks in it in preheated 375 degree oven for 8 minutes. Take out. Let steaks rest 10 minutes. Eat. Otherwise you will either burn down your house, ruin your oven, or both. It's a wonder someone hasn't sued for this bit of stupidity.

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This made the sirloin tastes okay but it was not excellent as I read from the others who rated it. It is definitely NOT the best steak I have ever had as one of the reviewers stated. It is however very easy and quick to make it this way. The steak needed steak sauce just to eat it.To me the definition of a great steak is one that is delicious by itself without any need for steak sauce and very tender and juicy. There was not a lot of flavor and it was closer to well done than medium as the directions said. I would use the recipe again if I wanted to make something quick, as long as I had some A-1 in the house to cover it with.

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I do not recommend this method of cooking steak. It started a fire in my oven. I'm surprised I haven't heard of this happening more often because it makes sense if you think about it. You have fat drippings combined with some olive oil combined with very high heat. It was scarry! I won't do it ever again.

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This method produced a delicious, perfectly cooked steak. I was a little nervous about moving the steak but it was fine. And I will always cook it like this because the steak was incredible!!

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This recipe is for those of us who aren't easily distract within short time spans. Changing the height of the rack gives the meat a nice crust and his times for flipping the steak gives you the great balance that a medium rare steak deserves.

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Yes, this was a great way to cook the sirloin. I added 1 minute to both bottom rack cooking times for 2 total extra minutes. My husband and I both loved it. I also copied someone else's suggestion and used a foil lined cookie sheet to catch the drippings. I then poured the grease into a pan on the stove to make a mushroom-garlic-wine-thyme sauce. My favorite.
However, I feel I should warn others that leaving the door open with the foil snake caused the knobs on my beautiful oven range to warp. I think it's just the clear coat. It will flake off eventually. So, I don't think I'll cook this way again, or I'll risk the broil turning itself off. I regret that I did that! Replacement knobs are actually 73 dollars each!

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This is my favorite way to cook steak. My husband says it tastes way better than when they're cooked on the grill. If you follow the instructions and keep a close eye on your steaks you wont be disappointed! The video is a big help too.

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I am not a big meat eater, and when I do make it, I am always looking for a new marinade to give my steak flavor. I could not believe the other reviews that said how tasty just salt, pepper and olive oil made this steak. It was great and easy....this is going to be my new way to eat steak....Alton Brown rarely dissapoints!

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Bought some sirloins at Costco and decided to give this method a try.

Glad I did! Alton taught me the cast-iron pan stovetop/oven combo for my rib-eyes in his first season, so why not give him the benefit of the doubt for a sirloin?

Had some mushrooms w/ Worcester sauce, brown rice, and green beans to make things complete.

Added 1 minute per side, per flip, as these steaks were thicker than the 1 1/4 inches in the recipe. Bee-yoo-ti-ful! Lovely pink all the way through. Remember to cut on the bias to maximize the tenderness (watch the episode for a primer in meat fibers.

One suggestion - pat the steaks dry with paper towels before putting the oil on. It will be much easier to massage the oil on the surface of the meat without a water barrier fighting you the whole way.