Bama_Xander
Well-Known Member
Classic Cast Iron seared steak. Salt and pepper steak. Hot Cast iron. Grapeseed oil. Sear both sides. Lower heat. Add butter, garlic and herbs. Butter baste until preferred doneness (Mid-rare for me). This is a go-to lunch for me. It will work with tenderloin, back strap, top sirloin (little overlooked muscle group in the ham but cooks up awesome), or eye of round. The eye of round is a little tough but still good if sliced thin. The other three are amazing. Probably would work with top/bottom round or sirloin tip too just never tried it since they are my jerky cuts. Adding the camp chef double burner to the outdoor cooking has made my wife so happy. Keeps the house from the strong aromas and smoke of high temp sear as well as oil splatter.