This pan-grilled sirloin was adapted from French scientist Édouard de Pomiane’s Cooking in 10 Minutes (1930), a revolutionary quick-meal cookbook for its time, in which he writes, “Beef is excellently suited to Express-cookery, since it is delicious when it is served underdone.” Use steak sliced no thicker than an inch to achieve a crispy crust and warm, pink center.
- 1 1-in. thick bone-in sirloin steak (about 1 lb.)
- Kosher salt and freshly ground black pepper
- 1 tbsp. vegetable oil
- 2 tbsp. unsalted butter
- 1⁄2 lb. button mushrooms, trimmed and thinly sliced (about 3 cups)
- 1 small shallot, finely chopped
- 1 ¼-in.-thick ham slice, finely diced
- Lemon wedge, for garnish (optional)
- Finely chopped parsley, for garnish (optional)
Season the steak generously with salt and black pepper. To a medium cast-iron skillet set over high heat, add the oil. When it’s hot and shimmering, add the steak. Cook, turning once, until well browned on both sides, about 4 minutes per side for medium rare. Transfer the steak to a plate and tent with foil.
Turn the heat to medium and add the butter, mushrooms, and shallot. Cook, stirring occasionally, until the mushrooms are lightly browned, about 5 minutes. Stir in the ham and cook until heated through, 30 seconds.
To serve, discard the foil and scrape the mushroom mixture around the steak. Garnish with lemon wedges and parsley if desired.