Classic American fare. The blue cheese brown butter brings out the umami flavors of the steaks. Ready in 30 minutes.
Save the leftovers for steak salad.
EQUIPMENT: cast iron skillet, chef’s knife, cutting board, Thermapen One
Skillet Seared Top Sirloin Steak with Blue Cheese Brown Butter
Cuisine: AmericanDifficulty: EasyServings
2
servingsPrep time
10
minutesCooking time
15
minutesResting time
5
minutesReady in 30 minutes.
Ingredients
2 local, grass-fed, thick top sirloin steaks; room temperature
1 tablespoon lard
sea salt
freshly ground black peppercorns
2 tablespoons organic, unsalted butter; cut into small pieces
1/2 teaspoon Worcestershire sauce
2 dashes favorite hot sauce
4 tablespoons crumbled high quality blue cheese
Directions
- Heat a cast iron skillet over very high heat and add the lard.
- Season both sides of the steaks with salt and pepper and add to skillet as soon as the lard has melted. Go easy on the salt because the blue cheese is salty. You can always correct seasoning later.
- As soon as one side of steaks are charred transfer steaks from skillets to a cutting board, charred side up. Slice the steaks across the grain mostly but not cutting all the way through.
- Transfer steaks back to skillet, charred side up and top with butter. Cook steaks until almost 125°F. Grass-fed beef is much leaner than GMO corn-fed and they’ll cook quickly.
- Transfer steaks to plates and let them rest, cut side up.
- Add Worcestershire sauce, hot sauce, and blue cheese to brown butter in the skillet.
- Pour hot blue cheese brown butter mixture from the skillet over the steaks.
- Serve immediately.
