Ok back from browning the sirloin. As you can see it is a staggered process. On the right, you see that I heated up the pan to medium high and added cracked pepper on the bottom of the pan. The pepper, of course, adds flavor but as well has another nice feature. As the skillet gets hot the pepper becomes fragrant and then you know it's time to start browning.

Back to the staggering the skillets. I'm using a technique called browning which basically means that you heat the skillet up to a high heat and the sear in the juices and flavor. So I start one earlier because I don't want the meat to brown all the way through on one side. So I put the meat in to sear/brown and then turn it. The staggering allows me to have two pans going and I can assure that I don't overcook anything. See the picture on the left for the sirloin browning.