Some little top sirloin steak from Good Ranchers, seared in hot cast iron skillet and finished in oven.

I did marinate my steaks for a couple of hours first. Minus the cumin and chili powder; I wasn’t going southwestern with this 😉 Otherwise, I used the same marinade as I did with Flat Iron Steak in the previous post because we really enjoyed that. Remove steaks from marinade, rinse off, and pat dry with paper towel. Let steaks come to room temperature. Season with plenty of salt and a little fresh cracked black pepper. I like celtic sea salt 🧂 😋 👌 Get cast iron skillet very HOT. I did wipe the bottom of the skillet with a touch of bacon fat 🥓 because, imho, nothing wrong with THAT FLAVER 😍 Sear each side of the steak. After flipping steak over, add lobs of butter, and if you have it… some herb 🌿 like rosemary or thyme. When seared well, baste/spoon some of butter on top of steaks and place hot skillet in 450° oven for 8 minutes or when an instant read thermometer reads your desired doneness. Remove steaks from skillet to a platter or it will continue cooking. Allow steaks to rest 5-10 minutes. Perfect 👌. You can find more information/details about steak doneness and temperatures 🌡 at Ruth’s Chris Steak House.  ⤵️

You do need a thermometer because of all the variables, like steak thickness, how long you seared, and ovens. It’s over 110° here (Arizona summertime ☀️), so I use my smaller counter top convection oven. That’s also why I chose not to stand at grill 🫠 We can grill year round here, but there are a couple (3-4) months here in summer when if I grill outdoors, I’m jumping in the pool in the midst of it. 🧑‍🍳 🥵 🏊‍♀️ 🤣

Served with creamed corn 🌽 😋 made with corn from local farm and heavy cream from local dairy. Along with caramelized mushrooms and onions , and broccoli 🥦

When I removed skillet from oven, I basted steaks again. Then remove from skillet to platter or they will continue cooking.