Top sirloin steak

A grass-fed, grass-finished top sirloin steak has a bit less marbling than grain-fed beef, so the goal is to bring out its flavor while keeping it tender and juicy.

1. Prep the Steak

  • Bring to room temp: Take it out of the fridge about 30–45 minutes before cooking.

  • Pat dry: This helps you get a good sear.

  • Season simply: Use Chef’s Specialty Seasoning—grass-fed beef has a clean, distinct flavor you want to taste.

2. Cooking Method (Cast Iron Pan or Grill)

Cast Iron (Chef robert’s go-to for grass-fed):

  1. Heat a cast iron skillet until very hot.

  2. Add a small amount of high-heat oil (avocado, tallow, or ghee).

  3. Sear the steak 2–3 minutes per side, until a dark crust forms.

  4. Lower heat slightly, add butter, garlic, and herbs, and baste for another 1–2 minutes.

Grill:

  1. Heat grill to medium-high.

  2. Sear steak directly over heat for 2–3 minutes per side.

  3. Move to indirect heat, close lid, and cook another 2–4 minutes depending on thickness.

3. Doneness Guide

Grass-fed beef tastes best when not overcooked (it can dry out faster than grain-fed).

  • Rare: 120–125°F

  • Medium-rare: 125–130°F (sweet spot for top sirloin)

  • Medium: 135–140°F

Use an instant-read thermometer—don’t just guess.

4. Resting & Serving

  • Let steak rest 5–10 minutes, tented with foil.

  • Slice thinly against the grain for tenderness.

  • Pair with compound butter (herb, garlic, or blue cheese) or a chimichurri for extra richness.

✨ Pro tip: Because grass-fed beef is leaner, err on the side of undercooking slightly—carryover heat while resting will finish the job.