Sirloin Steak with Herbed Salt


My new favorite steak recipe.  Yes, you heard me right, sirloin steak is my new favorite.  I used to be a ribeye man long before I switched to grass fed beef.  But that all changed when I tried this recipe. 

Great Beef Flavor

A sirloin steak is loaded with great beef flavor, and I happen to love the thick band of fat that runs along the outside edge. Add in this "secret" seasoning salt mixture from Stanley Fishman's Tender Grassfed Meat cookbook and you have yourself one of the ultimate grass fed beef experiences.

Because a sirloin steak tends to be a larger steak, you are going to experience several degrees of doneness.  If it's medium rare in the center, it's going to be medium near the surface and on the edges, so be careful not to overcook your beef.


1 - 2 tablespoons of unfiltered, organic extra virgin olive oil

For Sauteing

"Secret" Herbed Seasoning Salt (or coarse unrefined sea salt), crushed (see recipe below)


  1. Marinate the steak by rubbing it all over with unfiltered olive oil and let it sit covered at room temperature for 2 hours.  If you prefer to keep your beef refrigerated, let it marinade over night but allow it to come to room temperature before throwing it on the grill.  The enzymes in the olive oil help tenderize the beef.
  2. Pre-heat your grill or cast iron pan to medium heat. Rub the crushed seasoning salt into both sides of the steak.
  3. Sear the steak over MEDIUM heat, a few minutes on each side.
  4. Reduce the heat to low, turn over your steak and take turns cooking it for another 5 minutes on each side or until the center reaches your desired temperature (see our  cooking temperatures chart).  Cooking times vary depending on the thickness of your steak, so be careful and use a meat thermometer. 
  5. Take your steak off the grill and let it rest for 10 minutes to allow the juices to redistribute.

"Secret" Herbed Seasoning Salt Recipe

Mix together the following ingredients and refrigerate for at least 3 hours.

2 tbs coarse sea salt
2 teaspoons fresh, finely chopped thyme
1 tsp each of fresh, finely chopped parsley, sage & rosemary
3 garlic cloves chopped

When you are ready to use this salt, take out the amount you plan to use and crush it with a rolling pin to release the flavors and break up the salt grains into finer pieces. Store whatever is left over in the refrigerator. 


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Grass Fed Products have 3 - 5 times more CLAs (Conjugated Linoleic Acid) than grain fed animals.

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