Simple Pan-Sear Recipe for your Sirloin Steaks

always remember that grass fed, heritage beef will cook very differently than the corn fed cuts you're used to. The keys to a tender steak: thaw gradually (in the refrigerator), bring to room temperature before cooking, cook at a lower temperature than you're accustomed to, cook for less time than you're accustomed to, and cook to a lower temperature than you would for corn fed cuts.



2 Randall Lineback Sirloin Steaks
2 Tablespoons unsalted butter
Salt and Pepper
Compound butter, if desired, for serving (see HERE and HERE for recipes)


1. Remove fully thawed Sirloin Steaks from refrigerator.
2. Pat steaks thoroughly with paper towel to dry and crack a generous amount of salt and pepper on each side
3. Let steaks come to room temperature (30 min - 1 hour)
4. Heat unsalted butter in a skillet until foaming
5. Sear sirloins at medium high heat for approximately 2 minutes, until browned.
6. Flip and sear the other side for another 2 minutes, until browned.
7. Lower heat to low/medium low.
8. Cook, flipping every 2 minutes, until an instant read thermometer reaches your desired doneness (for our household, we go to about 130˚F-- remember steaks will continue to cook after they are removed from heat).
9. Remove sirloins from skillet, tent with tin foil and let rest for 5-10 minutes so they reabsorb their juices.
10. If desired, before tenting, place a pat of compound butter on each steak.
11. Serve steaks whole or slice and serve with more compound butter if desired.