Sirloin was on sale for 4.99 a pound.
This one weighed 2.29 pounds.
I took a stick of butter and heated it up in the big skillet to get rid of the water and just beyond that then took off the foam.
Set it aside.
Crushed up about 6 big cloves of garlic and b=put them in the butter.
Heated it up in the microwave.
The steak was left to sit out to get to room temperature with smoked salt on it, both sides.
The skillet was heating up to almost smoking with regular oil in the bottom.
Yukon gold potatoes in the oven naked.
The steak was cooked on both sides for 2.5 minutes no flipping or screwing around.
Tongs were used to cook the fat and edges by holding the steak on its sides.
Once this was completed I let the steak lay down and I dumped the garlic and butter in the pan and on the steak flipped once and took out.
The butter and garlic was left in the pan and off the heat.
This caramelized the garlic and made it crispy.
The picture makes it look burned but it is not burned.
The steak rested for a little over ten minutes with crushed black pepper on it.
The potatoes were taken out and opened smoked salt and pepper added.
The hot butter and garlic was poured all over everything.
Then I poured paisano wine on top of that.
The steak and potatoes were swimming in garlic butter and paisano wine.
Steak came out rare.
Worth
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