Sirloin Steak

What it's good for: 

Grill it over medium-high heat, about 4 to 5 minutes per side for medium-rare. Pan-sear it in a cast iron with butter and garlic if you're cooking indoors. Broil it in the oven if you don't feel like firing up the grill.

Sirloin is leaner than ribeye or strip steak so don't overcook it. Medium-rare to medium is the sweet spot. Pull it out of the fridge 30 minutes before cooking so it heats evenly, and let it rest 5 minutes after before cutting. Both help keep it tender and juicy.

Slice it thin for steak salads or fajitas if you've got leftovers. Season it with salt and pepper. That's usually plenty.

Here's what you're getting:

This sirloin comes from cattle that are pasture-raised, eating forage from day one. They get grain for the last few weeks, which adds the marbling and rich beef flavor most people expect from a good steak.

That life on pasture means better nutrition from regenerative farming practices like rotational grazing. Better for the animals, better for the land.

Sirloin is naturally a leaner cut from the rear back portion of the animal. The grain finishing adds marbling and familiar, rich flavor that makes it approachable and consistent. Good texture, clean flavor, and forgiving enough for a weeknight without feeling like you compromised on anything.

How you store it:

Keep frozen until ready to use for up to 12 months. Thaw in the refrigerator overnight, or quick thaw in a sealed package in cold water if needed. Once thawed, cook within 1 to 2 days. You can refreeze if plans change, though texture may be slightly different when you cook it later.