Top sirloin steaks differ from sirloin steaks in that the bone, tenderloin and bottom round muscles have been removed. Our small time butcher cuts these with precision and each are packaged single per, then vacuum sealed.

To prepare a Dry-Aged Steak properly we recommend the following...

1. Thaw and bring to room temperature (you can submerge in a cold sink of water to thaw quickly)
2. Melt Lard or Tallow in a hot cast iron skillet on the stovetop, while bringing the oven to 360 degrees.
3. Salt and pepper the steak. Sear on very high heat for 1 to 2 minutes each side. Look for a "crisp" crust on the steak.
4. Transfer the skillet to the oven (now at 360 degrees) and cook as follows...

Doneness	Cook Time
Rare	5 mins
Med	7 mins
Well (not recommended)	9 mins

5. Remove from cast iron and transfer to room temperature plate.
6. Cover in foil with reflective side towards steak. Crimp edges around plate. Rest for full 10 mins without movement.
7. Cut and enjoy.