Sirloin Steaks: Two Ways

As with all Randall Lineback cuts (and all grassfed beef in general), a little gentleness and a little more patience goes a long way.

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Option 1: for Maximum Tenderness

  • Thaw steaks and bring to room temperature before cooking.

  • Preheat oven to 225 degrees.

  • Pat steaks dry and season liberally with salt and pepper

  • Pan-sear on high heat for 1-2 minutes per side

  • If using an oven-safe pan, move to your 225 degree oven for about 15 minutes (otherwise move steaks to a rimmed baking sheet)

  • Let rest for 5 minutes and slice thin and against the grain to serve.

Option 2: for Maximum Efficiency:

  • Thaw steaks and bring to room temperature before cooking.

  • Pat steaks dry and season liberally with salt and pepper.

  • Pan-sear on high heat for 1-2 minutes per side.

  • Lower the stovetop temperature to low, flipping steaks back and forth every minute or so (depending on the thickness of the steak, about 6-8 minutes total).

  • Let rest 5 minutes and slice thin and against the grain to serve.