Classic steak and fries

Hey, this is Jenn (one of the two lovely ladies Eric cooks for) making a guest appearance on the recipe recording duties. So, Eric brought over two large, juicy pieces sirloin steak and managed to set off our smoke alarm three times in trying to pan sear the meet. We eventually got sick of having to stand on chairs to yank the alarms off the ceiling to turn them off, so we decided to broil the steaks in the oven instead. They came out a little chewy, but with a little ketchup, they were super 1 delicious. The only downside was that they took a good half hour to cook in the oven, so us impatient chefs had eaten all the fries by the time meat was done!


Ingredients:
- Sirloin Steak
- Oil- one with a high smoke point like Canola
- Salt & Pepper

1) Preheat the oven to 450F. If you're using a cast iron pan and aren't afraid of a little smoke and fire alarms, get the pan as hot as possible on the stovetop. With an electric range, this might mean heating it in a 500 degree oven. If you're cookin' with gas, putting the cast iron on high heat should do fine.
2) Rub the steak with a nice coat of oil to keep it moist while cooking and add some flavor. Salt both sides of the meat, saving the pepper for later so it doesn't burn.
3) Sear both sides of the steak for about one minute on each side. Once you place the steak in the pan, regardless of how tempted you are to touch it and move it around- DON'T. Let it sit there for at least a minute before you go near it.
4) If you're using an oven safe pan, take the whole pan and throw it in the oven for around 8 minutes. The cooking time depends on the thickness and cut of meat. If you've got a meat thermometer, you want about 150 degrees for medium.
5) Here's the important part: Once you take the steaks out of the oven, toss them on a plate and cover with foil for five minutes before cutting. The steaks will finish cooking and the juices will distribute themselves throughout the cut of meat. After they're done resting, serve the steaks with some french fries and A1. If you're feeling adventurous, make a pan sauce from the drippings- we'll cover that one later.