Smoked Turkey Roll Ups

These "WRAPS" were really yummy but I told Brian I think they would do better as far as holding together to use the larger size wraps the next time!  I had purchased smoked turkey at Sam's Club last week and thought this a good way to use up tortillas I had left in the refrigerator.

Ingredients for Smoked Turkey Wraps:

flour tortillas
smoked turkey
honey mustard
shredded cheese
sliced tomato
shredded lettuce or packaged salad
sliced sweet onion
sliced pickles

Place tortilla on a clean flat work surface.   Spread with honey mustard and top with cheese.  Continue layering meat and condiments leaving a margin at the edges.

When you have added all of the topping roll snugly and secure with toothpicks.  Slice into about 2" pieces and serve with plenty of napkins unless you are much neater than we seem to be!

New Cookie Recipe, Chocolate Chocolate Chip Cookies, Home Made Ice Cream, Strawberries, and Pulled Pork for Memorial Day

Last night I baked a batch of cookies for my husband and this morning I baked a friend brownies for her pool party.  Now I am baking for ME! This Memorial Day I am having home made ice cream packed between chocolate chip chocolate cookies to form ice cream sandwiches.  Brian has the smoker cranked up and is smoking a pork butt for pulled pork.  We are well on our way to a lovely holiday meal.  Here is the rest of the menu:

Pulled Pork
Roasted Potatoes
Corn on the Cobb
Cole Slaw
Sweet Tea

Strawberries and Vanilla Ice Cream
with Chocolate Chocolate Chip Cookies

All of the recipes are already posted here on my blog except for these cookies.  The recipe is adapted from the Cuisinart Recipe Booklet that came with my Automatic Ice Cream Maker.  It was supposed to be a cookie for Ice Cream Sandwiches but they look way too fat for that!  My choice would be the adaptation of Martha Stewart's Chocolate Malt Cookie.  Here is the link!     thehiddenpantry.blogspot.com/2014/05/mothers-day-brought-gift-of-martha.html

Ingredients for Chocolate Chocolate Chip Cookies:

1/3 C. sifted unsweetened cocoa powder
1 1/3 C. sifted bread flour
3/4 t. baking powder
1/4 t. salt
1 T. instant espresso powder
1/2 C. room temperature butter cubed
1 C. sugar
1 large egg
1 t. vanilla
1/2 C. mini semi sweet chocolate chips

Preheat the oven to 350 degrees F.  Prepare the baking sheets with sil-pat baking mats or parchment paper and set aside.

Combine cocoa, flour, baking powder, salt, and espresso powder in a small bowl and whisk together then set aside.

Cream the butter until smooth and silky then add the sugar beating at medium speed.   Add the egg and vanilla and beat together.  Turn the mixer to low speed and add the dry ingredients beating until combined.  Add the mini chips and stir in well.

Drop by 1 1/2" scoop or tablespoon onto prepared pans about 2" apart and bake 15-18 minutes until done.  Let cool on the trays before removing to fully cool on rack.

If you want to make ice cream sandwiches cool completely and spread softened ice cream between 2 cookies of like size and shape.  Wrap well in plastic wrap and return to the freezer until serving time or decorate sides of exposed ice cream with sprinkles, nuts, or crushed cookies beffore wrapping to freeze. 
Yield 18 cookies.

Coconut Swirl Brownies or Oh My Gosh Delicious Coconut Fudge Brownies!

Ready to lift out and cut into serving pieces.

These bar cookies are almost beyond words if you too are Mounds Bar candy lovers or Coconut Pie lovers!  The combination of the rich sweetened coconut and the moist fudge like brownie will make this a fast favorite!  At least it worked that way for me.....


This is another adaptation from the "Martha Stewart's Cookies" cookbook and I have about decided every cookie in this book must be a winner!  Or so it seems anyway!

Ingredients for Coconut Swirl Brownies:

1/2 C. butter cut into chunks + more for the pan
3/4 C. + 1 T. sugar
1/3 C. sweetened condensed milk
2/3 C. sweetened shredded coconut (Martha called for unsweetened but all I had was sweet and it worked great.)
1 large egg white
1 1/4 t. vanilla bean paste (Martha used 2 1/4 t. vanilla extract)
2 ounces unsweetened chocolate coarsely chopped
4 ounces semi-sweet chocolate coarsely chopped
2/3 C. flour
1/2 t. baking powder
1/4 t. coarse salt
3 large eggs

Preheat the oven to 350 degrees F.  Butter and line an eight inch or comparable size baking pan with butter then line with parchment paper.  I used a 8 1/2" x 4 1/2" x 2 1/2" pan plus more pan size substitutions can be found on my link as follows.     thehiddenpantry.blogspot.com/p/baking-pan-substitutions-more-handy.html   Be sure to allow a 2" overhang.   Butter the lining but not the overhang.

Stir the 1 tablespoon of sugar, condensed milk, coconut, egg white, and 1/4 teaspoon of the vanilla in a bowl and set aside.

Add the butter and chocolates to a heatproof bowl and set over a pan of simmering water.   Be sure the water does not touch the bottom of the bowl.  Stir and melt until smooth.  Remove from the heat and cool slightly.

Whisk together in a different bowl the flour, baking powder, and salt.

Add to the chocolate mixture the remaining 3/4 cup of sugar and whisk.  Add the eggs and whisk until smooth.  Stir in the remaining vanilla.  Add the flour mixture and stir to combine well. 

My idea of heaven in a pan.

Pour one third of the chocolate batter into the prepared pan.  Spread until even.  Drop tablespoon full dollops of the coconut atop the batter about 1" apart using one half of the coconut batter.  Drizzle the remaining chocolate batter on top gently spreading across to cover.  Drop the remaining coconut by dollops across the top of the chocolate batter. 


Use a butter knife and swirl lengthwise and then crosswise through the layers.  Bake until a cake tester (avoiding the center and edges) inserted into the brownies comes out with just a few crumbs on it but is not wet.  About 35-40 minutes baking time.  Cool about 15 minutes in the pan.  Lift out in the parchment and cool completely.  Cut into squares or bars.  Yield 9 large or 16 small brownies.  Store between layers of parchment in an airtight container for up to 2 days. 

Iced Oatmeal Applesauce Cookies

This is a recipe adapted from my new Martha Stewart Cookbook titled "Martha Stewart's Cookies." This was one of many delightful Mother's Day Gifts but I can share this one!  The twins and I made these recently.  Grandpa was asking for an iced oatmeal cookie so we got to work.

Ingredients for Iced Oatmeal Applesauce Cookies:

4 T. melted and cooled butter
1 C. packed brown sugar
1/2 C. sugar
1 large egg
1/2 C. applesauce (I used my homemade chunky)
1 1/2 C. old fashioned rolled oats
1 1/4 C. flour
1/2 t. baking soda
1/4 t. baking powder
1/4 t. kosher coarse salt
1/2 t. vanilla bean paste or vanilla extract
1 C. golden raisins

NOTE;  I just made these again and used apple butter because I was out of apple sauce DELICIOUS! 5/24/14.

Ingredients for the icing:

1 3/4 C. powdered sugar
3 T. pure real maple syrup
3 T. water

Preheat the oven to 350 degrees F.  Prepare the pans by cutting parchment paper to fit or use sil-pat baking mats then set them aside.

Use a stand mixer with the paddle attachment and mix the butter and sugars well at low speed.   Add the egg and applesauce and continue mixing for 2-3 minutes.  Add the remaining cookie ingredients just until well blended.

Use a heaping teaspoon or 1 1/2" ice cream scoop and drop onto prepared baking sheets 2" apart.  Bake until golden and set 13-15 minutes.  I dropped by heaping teaspoon fulls and mine took exactly 14 minutes to bake.

Cool 5 minutes on the baking sheets before removing to cool on rack.  Cool completely before icing.

Prepare the icing by stirring all of the ingredients together in a small bowl.  Mix well with a small wire whisk to remove the lumps until perfectly smooth.  Drizzle over the cookies and leave to set.

This recipe yielded 2 1/2 dozen delicious cookies.  This cookie is outstanding.

Best Roasted Broccoli and Cheese Ever

This is so simple and so delicious!  Just a handful of this and a handful of that to delicious!  It does work best if you do think ahead a bit as you need to blanch the broccoli and sliced garlic ahead of preparing.   It will do better if left in the drainer for a while to dry out before roasting.

Ingredients for Roasted Broccoli and Cheese:

1 large bunch of fresh broccoli (Usual found as three stalks bound together at the market.)
salt
a splash a vinegar or fresh lemon juice
2-3 cloves fresh garlic peeled and sliced
3-4 T. olive oil
large hand full panco bread crumbs
large hand full grated Parmesan cheese
large pinch of kosher coarse salt
large pinch of freshly ground black pepper
pinch of dried cayenne pepper flakes

Heat a large kettle of water on the stove to a rolling boil.  Add salt and a splash of vinegar or fresh lemon juice.  Meanwhile clean the broccoli by cutting off the lower tough bottom of the stalk.  I usually remove about the bottom inch or do.  Take the knife and pull the tough skin from the stalk catching it at the bottom with the edge of your knife and pulling it upwards.  You will find the stalks much more tender by doing this.

Prepare a large bowl of ice covered with water leaving space to add the broccoli later.  Set aside.

Next quarter the stalks separating them from the florets into 1" pieces.  Keep the florets separate and cut them into bite size pieces.   Place the sliced cloves of garlic and the bite sized stalks of broccoli into the boiling water.  Return to the boil and time for 1 minute.  After the stalks have boiled 1 minute add the florets, return to a boil, and time 1 additional minute.

Use a spider or slotted spoon to remove the broccoli and garlic from the boiling bath plunging it directly into the ice water bath.   Submerge  the vegetables until they are cold and a bright vibrant green.  Pour into a large colander in the sink to drain.  Remove any chunks of ice that remain.   Leave to dry a bit.

Preheat the oven to 450 degrees and place a half sheet or other large pan with a lip all of the way around in the oven to preheat.

Pout the vegetables into a large bowl and add the oil, bread crumbs, cheese, salt, black pepper, and  cayenne flakes and toss well.

Spread onto the preheated pan.  If desired you may top with a few more crumbs and a bit more cheese.  Check after 15-20 minutes to see if it has become brown and toasted on the edges.  Serve and enjoy.  Yield 2-3 servings.

Mom's Meatloaf

This is my Mother's meatloaf recipe and my favorite.  I have one in the oven right now that I mixed up last night and left refrigerated until this morning to cook.  It is a bit different from most because of the "special sauce" made up with a hint of nutmeg that is used to mix into the meat as well as to top the loaf.

Ingredients for Mom's Meatloaf:

2 pounds ground chuck
1 C. crushed corn flake crumbs
2 eggs
1 onion diced
2 t. pepper
2 T. parsley
1/2 recipe of "special sauce" plus 1/2 recipe held back for topping

Ingredients for Special Meatloaf Sauce:

1/2 C. ketchup
1/2 t. nutmeg
1/3 C. packed brown sugar
1 1/2 t. mustard
2 T. vinegar

Preheat the oven to 350 degrees F.

Mix all of the ingredients for the special sauce together in a small bowl and set aside.  Mix all of the ingredients for the meatloaf together reserving 1/2 of the special sauce fot the topping.  Form into the desired meatloaf and spread the remaining sauce over the top evenly.  Bake for 60-70 minutes until cooked through.  Let rest 10 minutes before slicing.  Slice and serve.  Yield 6 generous servings.

Mother's Day brought a gift of "Martha Stewart's Cookies." And a thin chewy cookie just right for an ice cream sandwich.

One of several lovely Mother's Day Gifts.

I had secretly thought I might like a couple of Martha Stewart Cookbooks and my cookie monsters, bring intuitive as only cookie monsters are,  gifted me with her new cookie extravaganza!  So today I selected my first recipe to try.  Although I did not make them true to her recipe.  She fills them with a malt filling which I have elected to omit as I do not want to have to refrigerate them as would be the case should I make her filling.

So, I am not filling them because I am shipping them and I think them lovely as they are.  Although these flat round malt flavored cookies would be to the moon and back used as an ice cream sandwich.   I think if you simply melted some semi sweet chocolate and filled them you would have a very nice sandwich cookie not requiring refrigeration.

Ingredients for my adaptation of Chocolate Malt Cookies:

2 C. plus 2 T. all purpose flour
1/2 C. unsweetened baking cocoa
1/4 C. malted milk powder
1 t. baking soda
1/2 t. coarse salt
1 C. room temperature butter (2 sticks)
1 3/4 C. sugar
1 lg. egg
2 t. vanilla (I used 2 t. vanilla bean paste for an enhanced vanilla flavor)
1/4 C. sour cream (Martha's recipe called for creme fresh but I was all out!)
3 T. hot water

Preheat the oven to 350 degrees F.  Prepare the baking pans with either parchment paper or sil-pat baking mats and set them aside.

Sift together the flour, cocoa, malt, soda, and salt and set aside.   Using an electric mixer beat the butter and sugar until pale and fluffy on medium high speed.  Mix in the egg ,vanilla, sour cream, and hot water.  Reduce the mixer's speed to low and mix in the dry ingredients until well incorporated.

Space tablespoon sized balls of dough 3 1/2" apart on the prepared baking sheets.  (I only baked 6 cookies at a time on half sheet pans.)
Bake until flat and firm, about 10-12 minutes.  Let the cookies cool in the pans a few minutes before removing them to parchment lined racks.

Yield about 3 dozen single cookies or 1 1/2 dozen if filled.


Ingredients for Martha's Malt Filling:

10 ounces semi sweet chocolate chopped fine
4 T. butter cut into small pieces (1/2 stick)
1 C. plain malted milk powder
3 ounces soft cream cheese
1/4 C. plus 2 T. half and half
1 t. vanilla

Melt the chocolate and butter in a glass bowl over a pan of simmering water.  Stir until smooth then let cool.  With an electric mixer at medium speed combine the malt powder and the cream cheese.  When smooth gradually add the half and half, chocolate mixture, and vanilla.  Cover and refrigerate until thick, about 30 minutes.  Mix at high speed until fluffy about 3 minutes.  Spread a heaping tablespoon of the filling on a cookie then sandwich with a second cookie.  Repeat.  Refrigerate sandwich cookies between layers of parchment in an air tight container for up to three days.

I will most likely down the road place softened ice cream between two cookies, wrap, and freeze for  a summer time treat.

Quick Cherry Pie and Classic Rich Bread

This is the type of yeast bread recipe that is wonderful to have in your bread making portfolio.  Unbelievably easy with a stand mixer and dough hook, basic ingredients from your larder, and makes 2 beautiful and fragrant loaves.  One for today and one to share or to freeze.   This recipe comes to me from one of my favorite blogs, The Iowa Housewife.  Written by two sisters and always a great read whether they are sharing photos, stories, or recipes I always enjoy them.  Here is a link to visit them.     iowasue.blogspot.com/2014/04/classic-rich-bread.html

Ingredients for Easy and Delicious Classic Rich Bread:

5 1/2  C. bread flour
1 T. instant yeast
1/2 C. sugar
1 t. salt
1 C. whole milk
1/2 C. water
1/2 C. soft butter (1 stick)
2 lg. eggs

Heat the milk and water in the microwave to 120-125 degrees F.  Place all but 1 cup of the bread flour and the rest of the ingredients into a large stand mixer bowl.  Using the paddle attachment turn on low speed and slowly add the milk and water mixture.  Let this mix for 2 minutes.  Change to the dough hook.  Add the remaining cup of flour and knead for 6-7 minutes.  (If you are making this by hand knead for 8-9 minutes,)  Cover the bowl and let rest in a warm place for 20-25 minutes.

Meanwhile  generously butter and flour 2 loaf pans, 8 1/2" x 4 1/2 " and set aside.

This makes a wonderful dough, very easy to handle.  Turn the dough onto a lightly floured board and divide the dough in half shaping into loaves about 1 pound 13 ounces each.   Place the dough into the prepared pans.  Spray a large piece of plastic wrap with cooking spray and lay it greased side down over the loaves.  Let rise covered in a warm place until the center of the loaves rounds above the rim of the pans in the center about 1".  Preheat the oven to 375 degrees F.  After the dough has sufficiently risen bake for 25-30 minutes until golden.  Cool and remove from the pans.   Yield 2 loaves of bread.

Instructions for Quick Cherry Pie:

I am almost ashamed to tell you how effortless this was!  I thawed a previously made disk of pie crust from the freezer and thawed it and rolled it.   Next I dumped in a can of cherry pie filling.  Lastly I rolled the scraps from the trimming of the pastry and cut out hearts.  Place the hearts atop the cherries and sprinkle with cinnamon and sugar.  Bake at 375 degrees F. for 40 minutes until brown and bubbling.  Cool and slice into 6 servings. 

Egg Salad for One, My Breakfast of Champions!

I sit to post this I and I must confide that I am just plain pooped! Working on clearing out the family room, then Mother's Day, along with the fact the shots for my knees are wearing out two months into having gotten them has left me in a heap.  That calls for me to fix one of my favorite "alone" breakfasts as Brian has long since eaten and left for work.  I resort to finding one lone hard cooked egg with glee and make a bit of egg salad to plaster onto a slice of toasted grain bread.  Delicious.

Ingredients for Egg Salad for One:

1 peeled and chopped hard cooked egg
1 heaping teaspoon (or more if you like) mayo or salad dressing
1 healthy squirt of mustard
1 sprinkle of kosher salt
1 sprinkle of freshly ground black pepper
1 slice of toasted grain bread

Chop the egg and add everything except the toasted bread and stir well.

Spread on toasted grain bread and enjoy!

Vintage Textiles or Things You Just don't See Anymore

Lovely old tablecloth full of hand embroidery.

Finally I have gotten every tote and box sorted and divided.  There were some lovely surprises in a few of the cartons. 

Finding the most delicate of ladies hankies was a sheer delight.  I was amazed to recall how small they were. It took me back in time to hold these sheer and in some instances tiny and faded items of yesterday.  Neither of my Grandmothers would have ever left for Church with out one of these. I cannot tell you when in recent times I have seen anything other than paper to dab or sneeze into!

Tiny ladies hankie of dotted Swiss.

This small hankie with "J" could have been purchased in the 40's and 50's.

Flowers encircle the initial on this hankie.

Then there were toppers with silken tassels meant for small tables and vintage table cloths and matching napkins.  Some were too stained with age to keep but others signaled of the 30's and 40's I think.  I wondered how many picnics some of them may have seen as that was what they brought to mind when I gazed upon them.

Some of these came back with servicemen after WWII.

I find these cut work pieces amazing.

These colors are vibrant after many years.

This entire cloth is windows of painted flowers.

This item is extremely old but a pattern I have seen before.

Then there were things I pitched.  Some of them so old they all but disintegrated in my hands.

Many of the small pieces of fabric will make for great quilt materials.  Others are in big enough pieces they may make any number of things!

The mess remains and I am too tired to do anymore this week.  It will just have to sit until I can get rid of the bags of discards and find home for at least 10 empty totes.  Then  there will be a thorough cleaning.

Ottoman "ReDo" or Repairing a Worn Ottoman

Molly is my able assistant in all projects.

When I ran out of 30 gallon trash bags today my attention was diverted.  I enjoy seeing all of the "treasures" as I go through the boxes heaped high with fabric, lace, notions, and doilies. 


I was admiring the hand made doilies and it occurred to me that for the short term and until I decided if I could part with or have upholstered my green velvet wing chair and round ottoman it might work nicely to attach a patch of sorts.  There was a very nice round crocheted piece that would perhaps look good perched atop the worn spot in the center of the ottoman.

An overcast stitch using a double thread all the way around the outside of the doilie worked great.

Molly our trusted Brittany Spaniel agreed and off we went to find just the right color of thread, the right size needle, and scissors.  She raced me up the stairs as she relishes always winning.  So she sat by my side and I made short work of the patch.  And what a lovely patch it turned out to be!

I think this rather lovely!

 I really do like the end result and may have unwittingly solved the whole dilemma.  You see my best friend gave me the chair years ago and for that reason it is very difficult for me to part with it.  Although truth be told it is about shot.  But then some might say, so am I!  Just because it has grown a little worn it may not be ready to cast off.  No I think the chair and ottoman will be fine, just fine.

Up tp my Ears in Fabric so I am Sorting and Purging.....

There are not nearly enough labels made yet!

Yes, you read correctly.  I am admitting to having W-A-Y too much fabric.  (Like maybe a couple of dozen big totes plus.)  I have been in denial thinking I may live long enough to use it all but the sheer volume tells me I could not find it if I were to remember I had it!  My intentions were to have gotten this done much sooner but now the day has come.  Actually I made a stab at it last week.  Today I have dug in and have already filled 3 huge 30 gallon trash bags to donate to various community factions.  Especially local the nursing homes and the American Legion Quilters group.  I may even join the the Legion Ladies as they make quilts for needy veterans and have invited me several times.


I have always believed in not "pack ratting" but in giving useful things to others when no longer needed.  I just got overwhelmed by the quantity of fabric Grandma Powell has given me.

Sorting atop the entertainment center.

My goal is to first get rid of the excess.  Then as I go through I am sorting into woven, knits, felt, sheers, etc.  Later I plan to categorize to some extent by color.  That would be most helpful I believe.

This tote will be labeled "WOVEN" for future quilting.

The next thing will be to store in some logical way to be able to get to things.  Then lastly to clean the downstairs really well.  Then I will be very happy and can garden and sew to my hearts delight.


There is a rumor I may soon have a new baby to sew for and a wedding gift to send out.  So I am also thinking on these issues as I toil.

Our Garden patch 2014.

Brian plants our tomatoes.

 Spring moves my husband to want to get tomatoes in the ground and spring has sprung finally!  Last weekend he spaded up our patch and Saturday we found a new green house we had never gone to.  Helm's Greenhouse over towards Rio, Indiana.  I had known they existed though as they are locally well known for their "hot house tomatoes".  They are really very good!  Especially ahead of the season as you wait for the "real" home grown tomatoes!



Our "Egg Man"  Harry Brown told Brian where Helm's was located and that Mr. Helm's was a really well versed person when it came to growing local tomatoes.  Well let me tell you that got my hubby's green thumb a goin'.

Two are to be staked and four to be grown in cages.

We left with four varieties of tomatoes to try and rushed right home to get things going!  Two plants were to be staked and four to be grown in baskets.  We are off!

We use trellis and climb our cucumbers and beans up.

My job was to plant the cucumbers, Kentucky Wonder pole beans, and peppers.  I am hopeful especially about the cucumbers as I want to can more of my home made pickle relish!

Now we will start planting flowers and herbs as the days roll forward.   Something new I am trying is to put the 3 amaryllis bulbs from the winter out in the garden and let them go the summer.  Then I will pot them, put a black trash bag over them, and leave then out in the cold garage when fall rolls around.  I think you are supposed to leave them dark and cool for about 6 weeks before bringing them in and starting them again for the winter "BLOOM".  We shall see how that works out....

They are certainly a welcome sight in the dreary days of winter.   Each fall my drar best friend sends the Amaryllis bulbs to me and I have never been successful in getting them to bloom again, but maybe this time!

Roasting Steak and Vegetables

Kosher salt and freshly ground black pepper make this dish sing.

 Recently I have been searing Prime Sirloin then roasting it for a few minutes to finish it off.  Along that vein I have for years roasted carrots.  Recently I began adding potatoes and onions to the roasting pan with the carrots and it is truly been a big hit.  In fact my last trip to visit my son upstate resulted in his asking me to fix these roasted veggies twice in one visit!

This is a lovely and easy meal with little effort, a big plus in my book!  Any time during the day the carrots, potatoes, and onions can be prepared.  I peel the carrots with a vegetable peeler and I do not peel the potatoes, just scrub them well.  I cut the potatoes into wedges.  The carrots are cut into sizes to make them uniform with the potatoes.  Just cover them both with cold water and they will happily sit all day until you are ready to roast them.  Just be sure to dry them well with a clean tea towel prior to tossing them in the oil and seasoning before roasting.  Peel and cut the onions in wedged and keep them in a zipper bag in the refrigerator until needed.  Any amount can be made keeping in mind you will need to layer them in sheet pans.  They do shrink in roasting and two hungry adults can easily consume one sheet pan of roasted vegetables.  I do want to add that when you prepare simple food in simple ways, such as this, it is most important to use the highest quality ingredients you can.  The results are  delightful.





Ingredients for Roasted Vegetables:


1 pound peeled and cut carrots
4 scrubbed and quartered potatoes (Any potato works. I have made gold, red, and russet/Idaho and all were great.)
1 large onion peeled and quartered
4 T. olive oil
1-2  t. kosher salt
1/2-1 t. freshly ground black pepper

Preheat the oven to 425 degrees F.  Assemble the vegetables on the sheet pan and drizzle with the oil.  Season well with salt and pepper.  Mix altogether well and roast.  Turn after 20 minutes.  Check again in 15 minutes.  Depending on how long you prefer your vegetables to be roasted and the "doneness" you like them to be......remove and serve.  Our family likes to let them get really very browned, just short of charred.  So again this is a matter of personal preference.

Ingredients for Roasting Prime Sirloin Steak:

1 pound 1" thick portions of Prime Sirloin Steak
kosher salt
freshly ground black pepper

Heat a cast iron vessel, skillet or grill pan.  When it is searing hot place the steak into the pan.  Leave 3-4 minutes or thereabouts.  Turn the meat and then transfer the hot pan into 400-425 degree F hot oven.  Leave about 4-6 minuted depending on the degree of doneness you prefer.  Remove from the oven and tent with foil.  Let the meat sit for 10 minutes to reabsorb the juices.  Carry over cooking will continue as it sits.  Slice across the grain and serve on a large platter with the roast vegetables.

Yield 2-3 adult servings.