Name: fi glbaks Prime Protein Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 lb grass-fed beef sirloin steak; 1 tsp kosher salt; 1 tsp freshly ground black pepper; 1 tsp garlic powder; 0.5 tsp smoked paprika; 1 tbs neutral oil (avocado or canola); 1 tbs unsalted butter; 2 pcs fresh garlic cloves, smashed; 2 pcs fresh thyme sprigs; 0.25 pcs lemon (optional, for finishing); 2 cups mixed salad greens; 0.5 cups cherry tomatoes, halved; 1 tbs extra-virgin olive oil; 1 tsp red wine vinegar; 0.25 tsp salt; 0.125 tsp black pepper

Method

Beef & Seasoning

Bring steak to room temperature

Remove the grass-fed sirloin from the refrigerator 30–45 minutes before cooking so it comes to near room temperature. Pat dry thoroughly with paper towels to remove surface moisture (this helps develop a better crust).

Season

Generously season both sides of the steak with kosher salt, freshly ground black pepper, garlic powder, and smoked paprika. Press the seasoning into the meat so it adheres.

Oil & Finishing

Preheat pan

Place a heavy skillet (cast iron preferred) over medium-high heat and let it get very hot, about 4–5 minutes. The pan should feel hot when you hold your hand a few inches above it.

Sear the steak

Add 1 tablespoon neutral oil to the hot pan and swirl to coat. Carefully place the steak in the pan. Sear without moving for 2.5–3 minutes until a deep brown crust forms. Flip and sear the other side for 2–3 minutes.

Baste and finish

Reduce heat to medium. Add 1 tablespoon unsalted butter, the smashed garlic cloves, and thyme sprigs to the pan. Tilt the pan slightly and spoon the melted butter over the steak repeatedly (basting) for 1–2 minutes. Continue cooking to desired doneness: for medium-rare aim for an internal temperature of 125–130°F (about 1–3 additional minutes depending on thickness). Use an instant-read thermometer to confirm doneness.

Rest and finish

Transfer the steak to a cutting board and tent loosely with foil. Let rest 5–8 minutes to allow juices to redistribute. If using, squeeze the quarter lemon over the steak just before slicing for a bright finish. Slice against the grain and serve.

Simple Salad (optional, to serve)

While the steak rests, combine mixed salad greens and halved cherry tomatoes in a bowl. Drizzle with 1 tablespoon extra-virgin olive oil and 1 teaspoon red wine vinegar, season with 1/4 teaspoon salt and a pinch of black pepper, and toss lightly. Serve alongside sliced steak.