Sirloin Steak Strips

Making a Lesser Cut of Beef Taste More Exquisite

Servings: 4 | Prep Time: 10 mins | Cook Time: 12 mins

How to make sirloin steak taste more like an exquisite cut of beef. Secret one is butter, and getting more of your steak's surface coated with butter to imitate the marbling effect of better cuts. After we sear the steak, we'll slice it thin and toss it back into the buttered pan drippings, creating more surface area to get coated. Secret two seems obvious, but it's a reminder not to overcook your meat. The longer sirloin cooks, the drier it gets. Here, we aim for medium rare. We use sirloin steak, but you can use this method to enhance the taste of any cut of beef, even a better cut.

• 2 lb beef sirloin steaks, 1" thick
• salt, to taste
• black pepper, fresh cracked
• 3 TBSP butter
• 1 TBSP sunflower seed oil,
or any oil w/ high smoke point

Bring sirloin steak out of the refrigerator and allow it to sit at room temperature for 10 minutes.
Salt and pepper both sides of each steak.
Heat skillet on high. Drizzle sunflower seed oil on pan for a thin coat. Add butter and allow to melt. For medium rare, sear steaks 4 minutes on side one, then flip and sear 3 minutes on side two uncovered. Turn off heat.
Remove steaks from pan and let rest 5 minutes. Then slice thinly against the grain with a sharp knife.
Toss sirloin steak strips back into pan with buttered drippings. Stir to coat evenly.
Plate the steak strips, scraping all juices. Serve immediately. Enjoy!