We love a detailed, high-level recipe that allows us to put our culinary prowess to the test, but sometimes a simple steak in a cast iron pan can't be beat. At Shipley Farms, we go the extra mile to raise beef that tastes better and is healthier for you because of where it comes from and how it was raised. From working with university animal nutritionists to develop custom rations to supplement our animals on pasture, to dry-aging each carcass for 14 days before harvesting retail cuts, we do the work before the beef ever hits your plate.
The good news: this means you really only need salt, pepper, and a skillet. Anything else is just an added bonus.
One of our subscription partners, Angela, has been sending us tons of great recipes that we can't wait to share! We're beginning with this simple cast iron sirloin steak. Angela doesn't use a recipe, but she was kind enough to jot this down for us to share. Let us know how you like this one!
Cast Iron Sirloin Steak
- Pat dry the steaks.
- ~1 hour before cooking:
- Out of the fridge to bring to room temperature.
- Avocado oil on both sides.
- S&P on both sides.
- I cooked the steaks outside on a gas burner in a cast iron pan.
- High heat.
- Seared both sides quickly, flipping often.
- Then added unsalted butter, fresh rosemary sprigs and crushed garlic cloves.
- Used a thermometer to medium-rare.
- Let rest on cutting board.
- Cut in slices.