CLA-rich, grass-fed sirloin steaks are rubbed with kosher salt, then loosely wrapped and refrigerated overnight. The steaks are wiped clean and seared in an iron skillet over high heat until nicely browned, then finished to medium-rare in a 550 degree oven. Meanwhile, fingerling potatoes, brown mushrooms, pearl onions and elephant garlic are sauteed stove-top.
While the steaks rest, the roasting pan is deglazed with cognac and the brown bits scraped loose with a wooden spoon. The finished vegetables are added to the pan with demi-glace, fresh thyme and smoked black pepper and heated through. A knob of cold, pasture butter is whisked in just before serving..
One of the most flavorful cuts of beef, the sirloin is a steak cut from the rear back portion of the animal, continuing off the short loin from which T-bone, porterhouse, and club steaks are cut.
The sirloin is actually divided into several types of steak, with the top sirloin generally being the most prized. The bottom sirloin is less tender, much larger, and is typically what is offered when one just buys sirloin steaks instead of steaks specifically marked top sirloin.