Pan sear sirloin in a hot cast-iron skillet with a small amount of oil. Dip bites in your favorite barbecue sauce.

Marinate steaks in a mixture of honey, soy sauce, olive oil, and fresh garlic before broiling.

Slice up grilled sirloin and serve over mescaline greens with balsamic vinaigrette.

  • 1-2 steaks, room temperature
  • 2tsp oil (vegetable/canola/rapeseed work here – just be sure to use an oil with a high smoking point)
  • Salt and pepper, to season 
  • 3 tbsp unsalted butter
  • 3 garlic cloves (optional)
  • 1 rosemary sprig (optional)
  • 1 thyme sprig (optional)
  • Flavor God Seasoning of your choice


The addition of the garlic, rosemary, and thyme to the butter is completely optional but adds a subtle flavor profile to the steak. You can also add in chopped shallots too if you have them on hand. I just had garlic in the house so used that. 


  1. Let the steak come to room temperature and pat dry with paper towels. Rub in oil and season all areas of the steak (including edges!) generously with salt and pepper 
  2. Heat a non-stick pan/skillet/griddle and once hot, put the steak on. 
  3. Leave to cook for 30-40 seconds and flip over.
  4. Season with Flavor God seasoning of your choice
  5. Throw in the butter, garlic and any additional herbs. 
  6. Tip the pan slightly towards you and using a spoon, pour the melted butter on top of the steak. Aim for any areas that look slightly grey or undercooked.
  7. If the pan is getting extremely smoky, turn down the heat to a medium. 
  8. Flip the steak over once again after 30-40 seconds and baste. Keep repeating this flip and baste action until the steak is cooked to your likeness. 
  9. You can cook the side with fat on it by facing the fat down on the hot pan, letting it melt slightly. 
  10. Remove the steak from the heat, pour the pan juices over it and leave to rest for at least 5 minutes. 
  11. Slice up and enjoy!