What is Sizzle Steak?
Sizzle steak is a thinly-sliced steak that is seasoned and cooked on the stovetop. It’s a delicious and basic steak recipe that is the starting point for dozens (if not more) of dinner and family-friendly recipes.
What can I make with beef sizzle steak?
Don’t you mean what can’t you make with beef sizzle steak? Below are a few tried and true dishes.
Steak Fajitas – Cook up some bell peppers, red peppers, green, or orange (throw in some hot pepper for good measure!) and pair them with a delicious warm tortilla for a satisfying and warm meal.
Stir Fry – Combine your sizzle steak with some stir-fried bell peppers, sesame oil, scallions, and red onions (and veggies of choice). Serve over white or brown rice.
Steak sandwiches – Sometimes you don’t feel like a full steak or BBQ, but a steak sandwich is calling your name.
What cut steak should I use for Sizzle Steak?
Traditionally, the cut of meat sizzle steak is cut from is top round or sirloin steak. But you can really pretty much use any kind of boneless and thinly sliced steak.
A few of my favorite cuts that I use again and again are skirt steak and flank steak. I’ve also used boneless rib-eye steaks when that was all I had on hand.
Sure, the higher the quality steak you use in any beef recipe, the better the steak recipe will taste. Theoretically. With that said, a decent cut of steak seasoned well and cooked perfectly, is going to be a lot better than a more expensive piece of meat that’s poorly prepared and cooked.
So purchase what you can afford and don’t worry too much about the price tag. If you’re concerned that your steak is going to be too tough, read on. Read on! There are a number of ways to make sure your steak comes out tender, juicy, and delicious.
Cuts of Steak
|Cut||Cut from||Best for|
|Flank||abdomen, below loin/sirloin||Rolling, sandwiches, great for marinading|
|New York Strip||Llarger end of the short loin||Pan searing, broiling, grilling|
|Skirt||Diaphragm muscles||Grilling and searing|
|Ribeye||Center of cow’s rib portion||Grilled or pan-seared|
|Prime Rib||Cow’s rib portion (larger roasting joint than ribeye)||Pan fired|
|Tenderloin||Within the short loin||Sear the outside and then finish in the oven|
|Sirloin||Underneath cow’s tenderloin||Grilling|
|Porterhouse||Consists of filet mignon and strip steak||Grill or pan-fry|
|T-Bone||Similar to Porterhouse but thinner on tenderloin side||Grill or pan-fry|
|Filet Mignon||Cow’s back||Grilling or broiling|
How do I make sure my steak is tender?
Here are a few of the best ways to tenderize a tough piece of meat.
- Cut your meat against the grain. When you cut your meat against the grain, it breaks up the muscle fibers of the meat and it easier to choose. If you don’t, the muscle fibers don’t break down and can be stringy and harder to chew.
- Let your steak rest. I’ve talked about this before in my Copycat Recipe for Texas Roadhouse Steak. However, you’re cooking your meat (grilling, oven roasting, pan-frying) it’s important to let your meat rest. If you cut into your meat immediately all the juices will run out. This will leave you with dryer tougher meat.
- Pound your steak with a meat mallet. But don’t go crazy! A few pounds for each piece of steak should be enough to begin breaking down the fibers of the meat. This process is ultimately what makes the meat more tender. if you’ve ever made chicken cutlets you’re probably very familiar with this technique.
- Don’t be afraid of salting meat. When you salt your steak. When salt is absorbed into the meat, it breaks down the proteins and makes the meat more tender.
- Marinade your steak overnight. Marinading your steak is a similar method to salting it, but it adds additional flavor. Any salt or acid that is in your marinade helps to break up the fibers of the meat and make them more tender.
Seasoning and marinades for the win – As I mentioned above, a marinade is a great way to tenderize your meat. It also adds a ton of flavor. Whether beef, chicken, fish, or pork, marinades are your friend. Get creative! Use the recipe here as a base and then add more of what you like. Next time, maybe you’ll try something different. There are literally an infinite amount of marinades out there to experiment with.
Don’t be afraid of some heat – Just like pan-frying a full steak or chicken breast, you want your pan to be hot so you can get some color on that meat! My go-to technique for knowing if my pan is hot enough for a good sear is to splash a tad of water into it. If it sizzles and immediately evaporates, your pan is ready.
Cook your meat in batches – I’ll say this once. No, I’ll say it twice: don’t crowd the pan, don’t crowd the pan. Got it? It goes back to getting that good sear and color on your meat. The more cramped the pan, the harder it will be. So if you’re working with a small pan. Work in batches.
Plan a flexible shopping list – Especially with marinades, let your shopping list be a guide. Play around with what you put in your dishes. It’s the fun part of cooking!
Ziploc bags are your friend – Marinading overnight? Just a few hours? 20 minutes? Throw your meat in a Ziploc bag with your marinade, shake it up, and shake up occasionally. You’ll never go back to marinading in a pan again.
Sizzle Steak Recipe
1/4 cup coconut amino acid (or soy sauce)
1/4 cup balsamic vinegar
2 tablespoon Worcestershire sauce
1 tablespoon maple syrup
3 cloves minced garlic
1/4 cup oil (canola oil, vegetable oil, or olive oil)
1 teaspoon onion salt
1 teaspoon garlic powder
Black pepper (to taste)
Kosher salt (to taste if needed)
Herb/s of choice, such as oregano, dill, rosemary, and cilantro (optional)
Prep time: 5 minutes
Marinade time: 20 minutes or more
Cook time: 20 minutes
Total time: 45 minutes
Cut Your Sizzle Steak
Regardless of the cut of meat you choose, slice your steak thinly. Depending on what you’re using your sizzle steak for, you may want it thinner than another time you make this recipe.
If you’re new to cutting meat, or cooking in general, here is a great YouTube video on the proper technique for slicing steak.
For instance, if you’re making a steak sandwich, you’ll want to slice your steak very thin. Making a fajita? You probably want it a little thick. If you’re just eating your sizzle steak on its own, slice it however it floats your boat 🙂
Create Your Marinade
Mince your garlic and combine the garlic with the rest of the ingredients. Mix well.
Take your sliced steak and place it in a large Ziploc bag. Pour the marinade into the bag. Remove as much as possible and then let sit for at least 20 minutes. If you’re marinading overnight, make sure to place it in your refrigerator.
Cook Your Steak
If you’ve marinaded your steak overnight, you’ll want to pull it out of the fridge 20 minutes before you start cooking.
In a large cast-iron skillet on medium-high heat to high heat (depending on your stove) cook your steak slices for 2-3 minutes, flip them and cook another 2-3 minutes. Remember, don’t crowd the pan!
Remove from pan and place to rest on butcher board for 5 minutes. Then enjoy! Or add to another dish and dig in.
Sizzle Steak Recipe
- Slice your steak thinly. Depending on what you’re using your sizzle steak for, you may want it thinner than another time you make this recipe.
- Mince your garlic and combine the garlic with the rest of the ingredients. Mix well.
- Take your sliced steak and place it in a large Ziploc bag. Pour the marinade into the bag. Remove as much as possible and then let sit for at least 20 minutes. If you’re marinading overnight, make sure to place it in your refrigerator.
- If you’ve marinaded your steak overnight, you’ll want to pull it out of the fridge 20 minutes before you start cooking.
- In a large cast-iron skillet on medium-high heat to high heat (depending on your stove) cook your steak slices for 2-3 minutes, flip them and cook another 2-3 minutes. Remember, don’t crowd the pan!
- Remove from pan and place to rest on butcher board for 5 minutes. Then enjoy! Or add to another dish and dig in.
What to serve with Sizzle Steak
If you’re going the route of eating this steak as the main protein, not in a sandwich or fajita, etc., below are a few great side dishes to pair with this beef recipe.
For a Backyard Get Together
For a Family-Friendly Dinner
For a meal that will please everyone around the table, pair this beef recipe with a mouth-watering Crack Green Bean Casserole Recipe. Looking for something lighter? Try an Air Fryer Frozen Broccoli Recipe.
For Date Night
Whip up a batch of Cheese Stuffed Mushrooms for any date night. Looking for a cocktail to go with the meal? Try a Dirty Banana Cocktail or Tropical Sangria when the weather is warm. If the weather is on the chilly side, try Cinnamon Fireball Eggnog Shots or Fireball Cinnamon Hot Chocolate.
For The Kids
Have picky eaters in the house that only like steak and potatoes? Pair this steak with the best Garlic Mashed Potatoes ever.
Why not cook steak in butter?
If you really want to cook your steak in butter. Do it! But there are a few reasons you might want to go with cooking your steak in an oil of your choice. It also depends on the type of oil. Not all cooking oils are the same.
It’s About the Smoke Point
What’s a smoke point? It’s an important thing for any home cook to be aware of.
Every fat you cook with has a different smoke point. Whether you’re cooking with lard, oil, butter, or ghee, they all go from shimmering perfection to sending off loads of smoke at different temperatures. each fat has a specific smoke point.
Butter’s smoke point is 350 degrees Fahrenheit, which is on the lower end. This is a lower temperature than some oils such as peanut or soybean oil. Both of which smoke at 450 degrees Fahrenheit.
Why is this important? It’s important if you want to get a good sear on your meat. So if you’re using butter and turn your stove onto high with a really hot pan, you might smoke up your whole kitchen while searing your meat.
In this case, you probably want to choose an oil or fat (such as ghee) that has a higher smoke point. Some people are going to tell you that olive oil has a higher smoke point than butter, but that’s not always true.
Light or refined olive oil does have a higher smoke point (465 degrees Fahrenheit). But extra virgin olive oil or EVOO has a low smoke point at 325 degrees Fahrenheit. So if you want a good sear, I recommend going with a neutral oil such as canola or vegetable.
Looking for more specifics on the smoke point of a fat? Check out our chart that lists all the smoking points for different fats below.
|Fat Type||Smoke Point|
|Rice Bran Oil||490°F/260°C|
|Light/Refined Olive Oil||465°F/240°C|
|Avocado Oil (Virgin)||375-400°F/190-205°C|
|Chicken Fat (Schmaltz)||375°F/190°C|
|Extra-Virgin Olive Oil||325-375°F/165-190°C|
It’s About Taste
Depending on how you are using this recipe (fajita, sandwich, eating it on its own) and how you tweak your marinade, choosing butter versus oil matters. A neutral oil, such as canola oil or vegetable oil, won’t affect the taste profile of your dish. But butter, well, butter tastes like butter.
So if you think the taste of your marinade will go well when cooked in butter. Go for it! But if not, cook your steak in the same oil you used in your marinade. For instance, if you used oil olive in your marinade, you probably want to cook your steak in olive oil as well.
It’s About Heart Health
The last element that you need to take into account when choosing an oil or butter is heart health. This will obviously be more important for some than others.
Though there are a lot of different opinions on whether or not butter is actually bad for you, according to heart.org, the National Heart Association recommends limiting saturated fats. More than half the fat in butter is saturated fat.
What this means is that if you fall into the camp more concerned about heart disease, choosing an oil such as olive or avocado, or even sesame oil, might be a better bet. For more information on oils and heart health check out this article on heart-healthy oils.
How I Use Sizzle Steak
When comes to me personally, I typically go pure sizzle steak on a plate with a delicious side salad. Whenever I go on a girls’ weekend away my two best friends and I, typically make steak on the grill with a hearty salad, usually kale, with a ton of veggies, seeds, and a delicious vinegar or homemade ranch-style dressing. It’s sort of a tradition at this point. Night one? Steak! Night two? Who knows!
Sometimes we throw baked potatoes on the grill, sometimes not. But I ask, can you ever go wrong when delicious food is paired with an incredible company?
One Recipe, Three Dinners
I think the best thing about this recipe is its staying power. I don’t know about you, but nine times out of ten, I cook steak and there are always leftovers in the refrigerator for days on end. It never seems like enough for another full meal so it used to just sit there until I sadly threw it out.
That’s until I decided to start taking food waste seriously. Now, when I Cook steak my family typically sees three dinners.
The first night I serve sizzles steak as is (see the picture above with steak and tomatoes). Then I make a big healthy salad and pair it all with a hearty carb. This typically is some delicious homemade bread or baked potatoes.
Night number two is when I start getting creative. I’ll buy some large hoagie rolls and slice half of the remaining steak super thin. It’s almost shaved. Then I pile it on top of the warm buns and pile some cheese on top (whatever I have in the fridge). Then I throw it in the broil for ten minutes.
Tada! Night two = cheesesteaks
Finally, on night three I slice up the rest of the steak and stir-fry it up with a load of delicious fresh veggies and green onions. I serve it with some white rice I’ve made in my handy rice cooker.
By night four of the week, my family is typically ready for steak, fish, or maybe even a veggie burger! What will your three nights of sizzle steak look like?
ave Questions or just want to say hi? Drop a message in the comments below. Until next time: Stay salty, and sweet 😉