Kids Sirloin* (3oz) Recipe

Bring to room temperature

Remove the 3 oz sirloin from the refrigerator about 20–30 minutes before cooking so it comes closer to room temperature. Pat the steak dry with paper towels to remove surface moisture.

Season both sides of the steak evenly with 1/4 tsp kosher salt and 1/8 tsp freshly ground black pepper. Press the seasoning gently into the meat so it adheres.

Heat a small skillet (preferably cast iron or heavy-bottomed) over medium-high heat until very hot—about 2–3 minutes. Add 1/2 tablespoon olive oil and swirl to coat the pan.

Place the steak in the hot skillet. For a 3 oz sirloin about 3/4"–1" thick, sear without moving for 1 minute to develop a brown crust. Flip and sear the other side for 45–60 seconds. For medium-rare aim for internal temperature 125–130°F (52–54°C); for medium 135°F (57°C). Use an instant-read thermometer for accuracy.

Optional: In the last 15–20 seconds of cooking, add 1/2 tsp unsalted butter to the pan and tilt the skillet slightly. Spoon the melted butter over the steak (basting) once to add flavor and gloss.

Transfer the steak to a cutting board or plate and let rest for 3–5 minutes. Resting allows juices to redistribute and keeps the meat tender.

If serving for a child, slice the steak into bite-sized strips against the grain or leave whole depending on child's age and chewing ability.

If desired, sprinkle the minced parsley over the rested steak and serve with a lemon wedge for a light squeeze of brightness.

After removing the steak, reduce heat to medium and carefully add 2 tablespoons low-sodium broth to the hot skillet, scraping up any browned bits with a wooden spoon. Let the broth simmer and reduce for 30–60 seconds.

Whisk in additional 1/2 tsp butter to slightly thicken and gloss the sauce. Spoon a small amount over the sliced steak. Cool slightly before serving to a child.