Sirloin Steak

by Shannon Hayes in The Grassfed Gourmet

3 tablespoons fresh basil or 1 tablespoon dried basil
1 Tablespoon coarse salt (if using regular salt use half or less)
1 ½ teaspoons freshly ground black peppers
2 top sirloin or petite sirloin steaks, about ½ lb per person
2-3 tablespoons olive oil

Heat the oven to 170 degrees.

Combine the basil, salt, and pepper in a small bowl. Cut each of the steaks into 8-ounce portions, and trim away any sinew. Brush steaks on both sides with olive oil, then rub the spice mixture into the meat. Cover loosely with plastic wrap, and let rest at room temperature for 30 to 60 minutes.

Heat a frying pan over high heat, and sear the steaks for 2-3 minutes on each side. Place meat on a shallow baking sheet, and roast, uncovered, for 2 hrs for medium rare. If you are unable to serve the steaks immediately, they will hold in the 170 degree oven for at least another hour and still be pink in the center.

(This recipe was originally for thick bison steaks, but we have found it to work very nicely on our 1 inch thick petite and top sirloins. If you oven wont hold the 170 degree temperate steadily, I have tried a 200 degree oven with good success. If your frying pan is oven proof there is no need to dirty another pan. And if you don’t have course salt, be sure to use far less table salt!)