Master the perfect sear and relish the mouthwatering goodness of pan-seared Sierra steak. With our expert guidance, you'll create a steak sensation that'll have everyone asking for seconds.
Start by removing the steak from the package and patting it dry with paper towels.
Add it to a baking dish or resealable bag and pour the steak marinade on top.
Seal the bag, or cover the dish, and place it in the fridge for 2 hours.
Cook the Sierra steak
When ready to cook, remove the steak from the marinade and pat it very dry.
Preheat your clean cast iron pan over medium-high heat until just smoking, and add the oil. Swirl to coat.
Place the steak in the pan and sear.
Flip it often with long tongs for even browning on all sides, 5 to 7 minutes.
Check the internal temperature for your desired doneness. We cook our Sierra steaks to 120 - 125 degrees F for medium rare to medium doneness.
Rest, slice and serve
Rest the steak with a dollop of compound butter on top tented with foil for 5 to 10 minutes.
Rotate the steak so the grain is perpondicular to the blade of your knife, and slice against the grain in thin strips.
Sprinkle salt and pepper over the steak and serve with your favorite sides and steak sauce.
Notes
This lean cut is best served medium-rare to medium for the most flavor. To add a little more punch to this cut, we finish it in compound butter as it rests to infuse a layer of umami and then serve it with a smoked horseradish sauce or your favorite steak sauce. This simple petit cut weighs around half of a pound to one and a half pounds and is a perfect steak to share.This steak is great sliced thin for tacos or sandwiches too.