Prime Protein Recipe

Trim and score

Remove the steak from the refrigerator 20–30 minutes before cooking to come closer to room temperature. Pat dry with paper towels. Trim any large fat caps if desired; lightly score the surface fat with a sharp knife to prevent curling.

Prepare marinade

In a small bowl combine 2 tbs olive oil, 1 tbs soy sauce, 1 tsp Worcestershire, minced garlic, 1 tsp black pepper and 1 tsp coarse sea salt. Whisk to emulsify.

Brush or rub the marinade evenly over both sides of the steak. Let rest for 15–20 minutes at room temperature (do not marinate longer than 1 hour for this simple treatment, since the soy will begin to draw moisture).

Heat a heavy skillet (cast-iron recommended) over high heat until smoking lightly, about 4–6 minutes. Meanwhile, wipe excess marinade from the steak to avoid excess steaming; pat lightly with a paper towel if necessary.

Add a thin film (about 1 tsp) of high-heat oil to the pan and swirl. Place the steak in the hot pan and do not move it for 2.5–3 minutes to develop a deep brown sear.

Flip the steak and sear the second side for 2–3 minutes for medium-rare (adjust time: +1 min per side for medium). For a 1-inch sirloin, target an internal temperature of 125–130°F for medium-rare, 135°F for medium.

During the last 60–90 seconds of cooking, reduce heat to medium-low and add the herb butter (2 tbs) to the pan. Tilt the pan and spoon the melted butter over the steak continuously (basting) to build flavor and finish the crust.

Remove the steak to a cutting board and tent loosely with foil. Let rest 6–8 minutes (rest time equal to about half the cook time) to allow juices to redistribute.

While the steak rests, combine the softened butter, chopped parsley, thyme (if using) and lemon zest. Stir to distribute herbs evenly.

After resting, slice the steak thinly against the grain. Top with a generous dollop (about 1 tbs) of the herb butter per serving so it melts into the meat. Reserve remaining butter for serving or spreading on bread.

If serving with a simple salad: toss arugula and halved cherry tomatoes with 1 tbs olive oil, 1 tsp balsamic vinegar, and the indicated salt and pepper. Plate the salad alongside the sliced steak.

Garnish with an extra grind of black pepper and a sprinkle of flaky sea salt over the finished steak. Serve immediately.