So, I bought top sirloin grilling steak at a good price so I could cook a reeeeal nice beef and barley stew.
But, it was nasty hot yesterday and I decided to fry up a slab. The butcher had cut it quite thick and I got the pan hot with oil and fried it to medium rare. As soon as I put it on the plate, I salted (very few times I use salt, but...) and peppered it.
I had a small munch right away. Tastey. Then, I let it cool and it drained quite a bit of juice onto the plate. I covered it and put it in the fridge and this morn there wasn't a drop of juice on the plate. The salt on the top had done it's job and sucked the juice back into the steak, making it rather a delight for a cheap cut of beef which has VERY little fat.