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Slightly sweet and full of flavor, this recipe for a delicious sirloin will impress any date, or turn any week-night dinner into an extraordinary affair.

Cooking Tips

About This Cut:

The Sirloin comes from the back of the animal and can be cut into a variety of steaks. For this recipe, we’ll be using what is currently called a “sirloin steak”. This cut is lean, well-flavored, and moderately tender.

Cooking Tips

Thaw meat slowly overnight. The Sirloin is great broiled, grilled, or sautéed/pan fried.

Temperature Gauge

Because grass fed beef is naturally lean, it can be easy to overcook. This temperature gauge should help you determine the desired doneness of your steak.

Cranberry Glazed Sirloin

Cranberry Glazed Sirloin


  • 2 Sirloin steaks
  • 2 cloves garlic, minced
  • 3 Tb Dried Sage
  • 2 Tb dried mustard
  • 1⁄4 cup Olive oil + 1⁄4 cup for sauté pan
  • 1 cup Cranberry Juice
  • 1/3 c Honey
  • 1⁄2 tsp black pepper
  • 2 tsp salt
  • 2 Tb Butter


  1. Marinating grass fed steaks is vital for good flavor and tenderness. Start with the wet rub a day before you plan to eat it.
  2. Combine 2 cloves minced garlic, sage, dried mustard, olive oil, Cranberry Juice, honey, salt and black pepper in a mixing bowl. Spread over both steaks evenly, and massage it into the meat.
  3. Place marinated steaks as well as remaining marinade liquid into a Ziploc bag and seal. Using a roll pin or a can of soup, firmly pound the steaks 3 to 4 times each steak to tenderize and help the steaks absorb the marinade.
  4. Let the steaks marinate for at least 12 hours in the fridge.
  5. Remove steaks from fridge and let get to room temperature for 10 min before cooking.
  6. Turn a pan onto medium heat, add olive oil to pan and begin to heat.
  7. Place steaks in pan and begin to cook for about 2-3 min per side if the steak is roughly 1 1⁄2” in for a rare to medium rare temp. Reserve leftover marinade.
  8. Meanwhile in a saucepan add the leftover marinade and turn onto medium high heat to reduce and make a glaze. Cook for 6-9 minutes or until thickened. Remove from heat.
  9. Right before you take the steaks out of the pan, add the 2 tb butter to the pan and let melt. Tilt pan and using a large spoon carefully scoop melted butter and repeatedly spoon butter over steaks to baste them with flavor as the finish cooking.
  10. Spoon the butter about 5 times for each steak and make sure each steak is evenly coated with butter.
  11. Remove steaks from pan, and let rest for a few minutes before slicing against the grain. Top with reduced Cranberry marinade. Enjoy!