Center-cut Sirloin Bundle Recipe

Prep steaks

Remove steaks from refrigerator 30 minutes before cooking to bring to room temperature. Pat each steak dry with paper towels.

Season

In a small bowl combine kosher salt, black pepper, garlic powder and smoked paprika. Lightly brush both sides of each steak with 2 tablespoons olive oil, then evenly sprinkle the seasoning mixture over both sides, pressing gently so it adheres.

Sear and finish

Heat a heavy cast-iron skillet or stainless-steel pan over medium-high heat until just smoking (about 4–5 minutes). Add 1 tablespoon olive oil to the pan, then place steaks in the pan without crowding (cook in batches if necessary). Sear undisturbed 3–4 minutes until a deep brown crust forms. Flip and add unsalted butter, crushed garlic cloves and thyme sprigs to the pan. Tilt the pan slightly and spoon the melted butter over the steaks continuously (baste) for 2–3 minutes more for medium-rare (internal temp 130–135°F / 54–57°C). Adjust time ±2 minutes for desired doneness. Transfer steaks to a cutting board and loosely tent with foil; rest 5–8 minutes before slicing.

Optional pan sauce

If desired, remove excess fat from pan leaving browned bits, add 1/4 cup beef stock or water and scrape up fond, simmer 1–2 minutes, then swirl in 1 tablespoon cold butter to finish. Spoon over sliced steaks.

In a large bowl combine mixed salad greens, halved cherry tomatoes, sliced cucumber and red onion. Drizzle with balsamic vinaigrette and toss gently to coat. Taste and adjust seasoning with salt and pepper if needed. Keep chilled until serving.

Mashed potatoes

For mashed potatoes: peel and cut potatoes into even chunks and place in a pot of cold salted water. Bring to a boil and simmer 12–15 minutes until fork-tender. Drain, return to pot, add 2 tablespoons butter and 1/2 cup warm milk. Mash until smooth and season with 1/4 teaspoon salt and a pinch of black pepper. Keep warm until plating.

Roasted baby potatoes

For roasted baby potatoes: preheat oven to 425°F (220°C). Toss baby potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Spread on a baking sheet in a single layer and roast 20–25 minutes, shaking the pan halfway through, until golden and tender. Finish with chopped parsley.

Vanilla ice cream with berries: place one scoop of vanilla ice cream on each dessert plate, top with fresh berries and drizzle with chocolate sauce. Serve immediately.

Slice rested sirloin steaks against the grain into 1/4-inch slices. Arrange two to three slices per plate alongside the chosen salad and starch. Spoon any pan sauce over the steak, sprinkle chopped parsley and serve with a lemon wedge on the side.