I’m in love with grass-fed beef, and my celiac heart sings to the tune of savory, “soft-like-butter” sirloin steak! Since we’re on the topic of butter—it might sound simple, but butter makes an undeniably mouthwatering flavor to cook steak with.
1 PRE Sirloin Steak
salt and oil
4 tablespoons Tinstar brown butter ghee, room temperature
4 teaspoons sage, finely chopped
1 clove garlic, minced
½ teaspoon lemon pepper
½ teaspoon flake sea salt
Preheat cast iron skillet to medium-high heat.
Pat sirloin steak dry.
Season with salt and oil.
Place in hot pan.
Sear on both sides for 3-4 minutes or until desired doneness.
Remove and let rest for 5 minutes.
Add remaining ingredients to room temperature butter or ghee and combine thoroughly.
Place back in refrigerator to chill until needed.
Top your hot steak with generous dollop of herbed ghee.