{"id":344,"date":"2011-11-30T20:49:28","date_gmt":"2011-12-01T02:49:28","guid":{"rendered":"http:\/\/www.kevskitchen.com\/?p=344"},"modified":"2012-03-04T21:25:29","modified_gmt":"2012-03-05T03:25:29","slug":"nola-sirloin","status":"publish","type":"post","link":"https:\/\/www.kevskitchen.com\/?p=344","title":{"rendered":"NOLA Sirloin"},"content":{"rendered":"<p><a href=\"http:\/\/www.kevskitchen.com\/wp-content\/uploads\/2011\/11\/NOLA-Sirloin.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-342\" title=\"NOLA Sirloin\" src=\"http:\/\/www.kevskitchen.com\/wp-content\/uploads\/2011\/11\/NOLA-Sirloin-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2011\/11\/NOLA-Sirloin-300x225.jpg 300w, https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2011\/11\/NOLA-Sirloin-768x576.jpg 768w, https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2011\/11\/NOLA-Sirloin.jpg 800w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>This is the traditional French steak cooking technique used at the incredible <a href=\"http:\/\/www.commanderspalace.com\/\" target=\"_blank\">Commander&#8217;s Palace<\/a> Restaurant in the culinary mecca of New Orleans. A well-seasoned, heavy cast iron pan is the key to cooking steaks this way. The Kosher salt and dry pan combine to give the meat a beautiful crust. Grass-fed bison is also fantastic cooked this way.<\/p>\n<p><strong>Time: 20 minutes<\/strong><\/p>\n<p><strong>Serves: 2<\/strong><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<address>2 grass-fed beef sirloin steaks \u2013 trimmed &#8211; 6 ounces each<\/address>\n<address>\u00bd teaspoon kosher salt<\/address>\n<address>\u00bc teaspoon freshly ground black pepper<\/address>\n<address>1 tablespoon salted butter<\/address>\n<address>1 clove fresh garlic \u2013 crushed<\/address>\n<address>1 pinch cayenne pepper<\/address>\n<address>\u00a0<\/address>\n<p><strong>Preparation:<\/strong><\/p>\n<p>Preheat a heavy cast iron pan on high heat. Pat the steaks dry with paper towel and evenly sprinkle the salt and pepper on both sides.<\/p>\n<p>Place the steaks in the pan and do not press. Cook on high for two minutes then reduce heat to medium-low for three minutes. Turn steaks over and again cook on high for two minutes then medium-low for three minutes. Remove from pan and let rest<\/p>\n<p>Mix butter, garlic and cayenne together with a fork. Top rested steaks with butter mixture and serve immediately.<\/p>\n<p><a href=\"http:\/\/www.kevskitchen.com\/wp-content\/uploads\/2011\/12\/NOLA-Sirloin.pdf\" target=\"_blank\">Get the PDF and nutrition info<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>This is the traditional French steak cooking technique used at the incredible Commander&#8217;s Palace Restaurant in the culinary mecca of New Orleans. A well-seasoned, heavy&hellip; <\/p>\n","protected":false},"author":1,"featured_media":342,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18,14,10],"tags":[],"jetpack_featured_media_url":"https:\/\/www.kevskitchen.com\/wp-content\/uploads\/2011\/11\/NOLA-Sirloin.jpg","_links":{"self":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/344"}],"collection":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=344"}],"version-history":[{"count":10,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/344\/revisions"}],"predecessor-version":[{"id":958,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/344\/revisions\/958"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=\/wp\/v2\/media\/342"}],"wp:attachment":[{"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=344"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=344"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.kevskitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=344"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}