Bone-in Sirloin

Bone-in Sirloin

dhumphrys

"A Classic but rare cut of beef. This thick steak has all the rich flavor of a more expensive cut but at less than 1/3 of the cost."
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Ingredients

13 min servings
Serving size has been adjusted!
Original recipe yields 1 servings



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Directions

  • Prep

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  1. Steak
  2. Allow to rest, wrapped in clean paper, in the refrigerator for 48 hours. Then take out of the refrigerator 20 minutes before cooking and unwrap. Place on clean dish while preparing the rub.
  3. Sauce
  4. Combine lemon juice and butter in pan and melt on low heat(1 at most 2). Combine Minced garlic, minced sage, ground mustard, and salt. Stir until mixed.
  5. Bringing it all together
  6. Rub both sides of steak with freshly cracked black pepper. Bring pan surface up to 500F-550F drizzle a small amount of sauce directly where you will place the steak. Then place the steak in the pan immediately. (think one hand sauce one hand steak; bang sauce bang steak) Cook for 4 minutes on each side and add more sauce to top and again after the flip. I also like to add a little dribble more when I take out to serve.

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