We all need a little beef now and then. And there's no better way to prepare it than on a Holland Grill.

Skillet-seared Holland Sirloin

There's no juicier steak than one that has been cooked on a Holland Grill. To add a little extra flare, try "searing" it in a hot iron skillet before you grill it.

Your favorite steak (I like sirloin, at least 1-inch thick for grilling) 8-12 oz.
Fresh, coarsley ground black peppercorns
Garlic Salt (or fresh garlic gloves)
Iron skillet
First, heat an iron skillet on your preheated Holland Grill. (Or, you can heat it up in your oven while the Holland is preheating). You need to get it really hot, so allow plenty of time. Rub olive oil on both sides of the steak and season it to taste with fresh, coarsley ground black peppercorns on both sides. Salt to taste.
With the skillet still on the grill, lay the steak in the skillet with some tongs and close the lid. Cook for 3 minutes and then flip it and cook for 3 more minutes.
Remove the skillet (Be careful--it will be VERY HOT) from the grill and put the steak directly on the cooking grid of your Holland Grill near the back outer edge. (Note: Always leave an inch or so between the food and the edge of the cooking grid when placing food near the hotter outer edges.) Season to taste with salt and garlic salt. Add a little more fresh black pepper if you choose.
Grill for 9 minutes on each side.
This should allow for a "medium" steak, or a slightly pink center. Allow more or less time for your taste.
Serve with corn, a baked potato and hot buttered rolls and get ready to unbuckle the belt!

TIP: The steak will absorb the seasoning better it if is allowed to sit out about 30-45 minutes prior to cooking to knock the chill off.
Additional Information
Difficulty Level: 2 ·  Serves: 1-2 ·