Serving size: 1 pack serves 2–3.

Getting Started: This cut can be a bit more sinewy. So it’s important to remove as much visible silver skin as possible before marinating or cooking. The best way to do this is to slice along the seam to make smaller steak portions and trim the silver skin further. Planning on making kebabs or a stir-fry? Just cut into cubes or strips and toss in your prepared marinade.

Preferred seasoning: The best way to tenderize the Sirloin is by using the dry brine method or marinating it overnight. These two flavoring techniques will help break down the tough muscle fibers in the steak, making it more tender and juicy. A simple marinade can be made with aromatics, an acidic component (vinegar, citrus, yogurt, etc.) and seasonings. Let it marinate for at least two hours, or overnight if possible. For salt dry brine method, apply salt (and optional spice seasonings) at least one-hour before cooking.

Choosing a fat: Cook with a good amount of fat to add moisture; choose oil or fat with a high smoking point necessary for a good sear—ghee butter or rendered fats like lard or tallow, and avocado oil.

Pan-seared or grilled, both methods produce delicious results. Pan-searing is an excellent option if you're looking for a quick and easy meal and grilling is a great way to go if you're looking for something with a little more flavor.

• Start by pre-heating a large cast-iron skillet over medium-high heat for 3–5 minutes.
• Make sure to pat the sirloin dry the with a paper towel to remove excess moisture.
• Then add a 2 tbsp of oil/fat to the pan.
• As soon as the oil is ripping hot, place the steak in the pan, and sear undisturbed for about 2 minutes per side—this will help seal in all those delicious flavors and build a beautiful golden crust!
  It will get smoky but don't worry, adjust heat to medium, and add more oil/fat if pan is dry.
• Cook for another 4–6 minutes, flipping often to ensure even cooking—for a total cooking time of about 8–10 minutes (this will really depend on the size you cut the steaks).
• Keep in mind they will continue to cook once you remove them from the pan. Let it rest for at least 5 minutes before cutting into it.
• Cut against the grain to ensure a tender bite.

To check doneness, use finger test method or digital meat thermometer and insert into the thickest part of the meat. Aim to remove this from heat at an internal temp of 130°–135°, medium-rare to medium doneness.

Some key things to keep in mind for a proper sear:

• Pat dry—this helps keep it from steaming instead of searing.
• Make sure the pan is hot—add the meat when the oil starts to shimmer and smoke just slightly.
• Avoid overcrowding the pan and leave a few inches of space between the pieces of meat—if necessary, cook meat in smaller batches. This also ensures even cooking and prevents crowded meat from steaming instead of searing.
• Once you put the meat in a pan, let it be. The meat needs a few minutes of uninterrupted contact to sear properly—it will actually stick to the bottom of the pan at first and then release naturally when seared.