A good thick steak is one of the most delicious ways to enjoy grassfed beef. The thickness allows a variety of textures, juiciness and stages of doneness, from a crisp, flavorful crust to a tender interior. Top sirloin is loaded with flavor, and its texture is ideal for cooking a thick steak.
Serves 4
1 thick (2 to 2 ½ inches) top sirloin steak, approximately 2 to 2 ½ pounds
MARINADE
2 tablespoons organic extra virgin olive oil
FOR SAUTÉING
2 tablespoons butter
Coarse sea salt
1) The day prior to cooking the steak, rub all surfaces with the olive oil, place in a glass bowl, cover and allow to sit for 1 hour. Refrigerate overnight. (If you plan to cook it the same day, allow it to marinate for 2 hours at room temperature.)
2) An hour prior to cooking, remove the steak from the refrigerator and allow it to come to room temperature.
3) Heat the butter over medium heat in a cast iron skillet. Rub the salt into both sides of the steak. When the butter is hot and slightly smoking, add the steak and cook for 5 minutes over medium heat. Turn the steak over and cook for an additional 5 minutes.
4) Reduce the heat to low and cook each side for an additional 5 minutes per side.
5) Test the steak for doneness. If it is rare in the middle, but warm, it will be medium rare as you move from the middle to the sides and medium near each surface of the steak, giving you several degrees of doneness. If you prefer the steak less rare, continue to cook on low for another 2 to 4 minutes on each side.
