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.
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.