Butter Sirloin Medallions - For the Carnivore Diet
Sirloin medallions are small, uniform rounds of steak that cook quickly and stay tender with a buttery baste. This method uses a hot pan, plenty of foaming butter, and a brief rest to lock in juices. Pat the steak dry, season simply with salt, and sear hard. As the butter foams, tilt the pan and spoon it over the tops to coat and finish the medallions evenly. Pull them just shy of your target doneness and rest so the carryover heat finishes the center without overcooking. Serve the medallions with the pan butter spooned over. For a heartier carnivore plate, add a side of scrambled eggs or a scoop of warm bone marrow.
Ingredients
- 1 lb (450 g) top sirloin steak, trimmed
- 3 tbsp unsalted butter
- 1 tsp fine salt, or to taste
- Optional: 1 tbsp beef tallow (for higher-heat searing)
Instructions
- Prep: Pat the sirloin dry. Slice into 4 equal medallions about 1 to 1.5 inches thick. Season both sides lightly with salt.
- Preheat: Heat a heavy skillet (cast iron or stainless) over medium-high for 2 to 3 minutes until hot.
- Sear side one: If using, add beef tallow and swirl. Add 1 tbsp butter, then place the medallions in the pan. Sear without moving for 2 to 3 minutes until well browned.
- Flip and baste: Flip the medallions. Add the remaining 2 tbsp butter. As it foams, tilt the pan and repeatedly spoon the butter over the steaks for 60 to 90 seconds.
- Finish to temp: Cook to your target doneness (about 120 to 125°F for rare to medium-rare, 130°F for medium). Remove to a warm plate and rest 5 minutes.
- Serve: Spoon the browned butter from the pan over the medallions. Taste and add a pinch more salt if needed.