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20 oz. Top Sirloin (Papa Gus)

Top Sirloin is a cut of beef known for its balance of tenderness and flavor, making it a popular choice for grilling or pan-searing. The Berry prepares this steak with a savory blend of olive oil, spices, and fresh rosemary, enhancing its rich beefy taste. Here's how to make a perfectly cooked top sirloin at home.

11 oz. Top Sirloin (The Berry)

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In a shallow bowl, whisk together the flour, salt, black pepper, paprika, and garlic powder.

Prepare the Breading

In another bowl, whisk together the buttermilk and eggs until well combined.

Prepare the Wet Mixture

Dip each cube steak first into the wet mixture, letting the excess drip off, then dredge in the flour mixture, ensuring they are well coated.

Coat the Steak

In a large skillet, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Carefully place the coated steaks in the hot oil, frying them for about 4-5 minutes on each side, or until golden brown and cooked through.

Fry the Steaks

Remove the fried steaks from the skillet and place them on a paper towel-lined plate to drain excess oil. Serve hot with white gravy.

Drain and Serve

beef cube steak

all-purpose flour

buttermilk

eggs

salt

black pepper

paprika

garlic powder

vegetable oil

Remove the top sirloin steak from the refrigerator and let it sit at room temperature for about 30 minutes. This helps the steak cook more evenly.

Prepare the Steak

Rub the steak with olive oil, then generously season both sides with salt, black pepper, and garlic powder. Sprinkle fresh rosemary on top.

Season the Steak

Preheat your grill or skillet over high heat. If using a grill, make sure the grates are clean and oiled.

Preheat the Grill or Skillet

Place the steak on the grill or skillet. For medium-rare, cook for about 6-7 minutes on each side. Adjust time for your preferred doneness.

Cook the Steak

Once cooked to your liking, remove the steak from heat and let it rest for at least 10 minutes. This allows the juices to redistribute.

Rest the Steak

Slice the steak against the grain and serve with your favorite sides.

Serve

Top Sirloin Steak

Olive Oil

Salt

Black Pepper

Garlic Powder

Fresh Rosemary

Our 11 oz. Top Sirloin is hearty cut of meat that is…

Remove the top sirloin steak from the refrigerator and let it sit at room temperature for about 30 minutes before cooking. This helps the meat cook more evenly.

In a small bowl, mix together the olive oil, garlic powder, onion powder, salt, and black pepper. Rub this mixture all over the steak, ensuring it's well coated.

Preheat your grill or a skillet over medium-high heat. If using a skillet, add a bit of olive oil to coat the bottom.

Preheat the Grill or Pan

Place the steak on the grill or skillet. Cook for about 4-5 minutes on one side, without moving it, to achieve a nice sear. Flip it over and cook for an additional 4-5 minutes for medium-rare, adjusting the time to your desired doneness.

In the last minute of cooking, add the butter and fresh rosemary on top of the steak. Baste the steak with the melted butter for extra flavor.

Add Butter and Herbs

Remove the steak from the heat and let it rest for 5 minutes before slicing. Serve with your favorite sides.

Rest and Serve

Onion Powder

Butter

Wash and chop the cucumber, tomatoes, red onion, bell pepper, and parsley into bite-sized pieces.

Prepare the Vegetables

In a large salad bowl, combine the chopped cucumber, tomatoes, red onion, bell pepper, olives, and parsley. Toss gently to mix.

Assemble the Salad

Add the chopped lettuce to the bowl and toss again to combine all ingredients.

Add the Lettuce

Sprinkle the feta cheese over the top of the salad.

Top with Feta

Serve immediately with your choice of dressing, or drizzle with olive oil and lemon juice for a light dressing.

Serve with Dressing

Cucumber

Tomatoes

Red onion

Bell pepper (any color)

Kalamata olives

Feta cheese

Fresh parsley

Lettuce (Romaine or Iceberg)

Cut the chicken breast into strips of about 1 inch wide.

Prepare the Chicken

In a bowl, combine the buttermilk and egg. Add the chicken strips to the mixture and let marinate for at least 30 minutes in the refrigerator.

Marinate the Chicken

In another bowl, mix the flour, cornstarch, baking powder, salt, black pepper, garlic powder, and paprika.

Remove the chicken from the marinade, allowing excess to drip off. Dredge each strip in the flour mixture until fully coated.

Coat the Chicken

In a deep skillet, heat the vegetable oil over medium-high heat. Once hot, fry the chicken strips in batches until golden brown and cooked through, about 5-7 minutes per batch. Drain on paper towels.

Fry the Chicken

Serve the chicken strips hot with your choice of steak or dipping sauces.

Chicken breast

All-purpose flour

Cornstarch

Baking powder

Black pepper

Garlic powder

Paprika

Buttermilk

Vegetable oil

In a bowl, combine olive oil, garlic powder, paprika, salt, black pepper, and lemon juice. Mix well to form a marinade.

Add the chicken breast to the marinade, ensuring it's well coated. Cover and let it marinate in the refrigerator for at least 30 minutes (or up to 2 hours for more flavor).

Preheat your grill to medium-high heat (about 375°F to 400°F or 190°C to 200°C).

Preheat the Grill

Remove the chicken from the marinade and place it on the grill. Grill for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).

Grill the Chicken

Once cooked, remove the chicken from the grill and let it rest for 5 minutes. Garnish with fresh parsley if desired, and serve with your choice of sides.

Skinless Boneless Chicken Breast

Lemon Juice

Fresh Parsley (optional, for garnish)

Cut the chicken breast into bite-sized pieces.

In three separate bowls, place the flour, beaten eggs, and bread crumbs mixed with salt, pepper, garlic powder, and paprika.

Set Up Breading Station

Dip each piece of chicken first in flour, then in the egg, and finally coat with the bread crumbs.

Bread the Chicken

Heat Oil

Carefully place the breaded chicken pieces in the hot oil, frying in batches for about 4-5 minutes or until golden brown and cooked through.

Fry the Nuggets

Remove the nuggets from the oil and place them on paper towels to drain excess oil. Serve with fries and toast.

Eggs

Bread crumbs

Trim any excess fat from the pork tenderloin and slice it into 1-inch thick medallions.

Prepare the Pork

Using a meat mallet, pound each medallion to about 1/2 inch thickness for even cooking.

Pound the Pork

In three separate bowls, set up your breading station: one with flour, one with beaten eggs, and one with breadcrumbs mixed with salt, pepper, garlic powder, and onion powder.

Dredge each pork medallion in flour, then dip in the egg, and finally coat with breadcrumbs. Ensure each piece is fully coated.

Bread the Pork

In a large, deep skillet, heat vegetable oil over medium-high heat until it reaches about 350°F (175°C).

Carefully add the breaded pork medallions to the hot oil, frying in batches if necessary. Fry for about 4-5 minutes on each side or until golden brown and cooked through.

Fry the Pork

Once cooked, remove the pork from the oil and place on a paper towel-lined plate to drain excess oil.

Drain the Pork

Toast the buns lightly. Spread mayonnaise on each bun, place a piece of fried pork on top, add lettuce and tomato slices, and close the sandwich.

Assemble the Sandwich

Serve the pork tenderloin sandwiches hot with your favorite side dishes.

Pork tenderloin

Flour

Breadcrumbs

Onion powder

Buns

Lettuce

Tomato

Mayonnaise

In a large bowl, combine the ground beef, salt, and black pepper. Mix gently to combine, being careful not to overwork the meat. Divide the mixture into four equal portions and shape each portion into a large burger patty, about 1 inch thick.

Prepare the Patties

Preheat your grill to medium-high heat. Place the burger patties on the grill and cook for about 5-7 minutes on each side, or until they reach your desired doneness. In the last minute of cooking, place a slice of cheddar cheese on each patty to melt.

Grill the Burgers

While the burgers are grilling, cut the burger buns in half and toast them on the grill until golden brown.

Toast the Buns

Once the burgers are cooked and the buns are toasted, start assembling the burgers. On the bottom half of each bun, place a lettuce leaf, followed by the cooked burger patty with melted cheese, a slice of tomato, onion rings, pickles, ketchup, and mustard. Top with the other half of the bun.

Assemble the Burgers

Serve the jumbo burgers immediately with your favorite sides, such as fries or a salad.

Ground beef (80/20)

Burger buns

Cheddar cheese slices

Lettuce leaves

Tomato, sliced

Onion, sliced

Pickles, sliced

Ketchup

Mustard

In a mixing bowl, combine the ground beef with salt, black pepper, garlic powder, and onion powder. Mix gently until just combined, being careful not to overwork the meat.

Prepare the Beef Patties

Divide the mixture into four equal portions and shape each into a patty about 3/4 inch thick. Make a slight indentation in the center of each patty to prevent bulging while cooking.

Form the Patties

Preheat a grill or skillet over medium-high heat. Cook the patties for about 4-5 minutes on each side for medium doneness. If using cheese, place a slice on each patty during the last minute of cooking and cover to melt.

Country Fried Steak

20 Oz. Top Sirloin (papa Gus)

11 Oz. Top Sirloin (the Berry)

Gyros Salad

Chicken Strips

Skinless Boneless Grilled Chicken Breast

Chicken Nuggets (10 Pc.)

Pork Tenderloin

Jumbo Burger (a Glatz Favorite)

Hamburger

Fish Sandwich

Cheeseburger (evan’s Favorite)

Double Cheeseburger

Steak Sandwich (alexia’s Favorite)

Chicken Philly

Skinless Grilled Chicken Breast

14 Oz. Ribeye (the Big Mike!)

8 Oz. Top Sirloin (g&d Special)

8 Oz. Ham Steak

6oz. Top Sirloin

8 Oz. Ground Chop Steak

10 Oz. Kansas City Strip (big Angelo’s Favorite)

8 Oz. Ribeye (elly’s Favorite)

Meringue Pies