Cooking instructions
Beef Sirloin Steaks
Follow our step-by-step instructions to guarantee a juicy and flavorful meal your family will love.
Beef Sirloin Steaks
Follow our step-by-step instructions to guarantee a juicy and flavorful meal your family will love.
When ready to prepare, remove steak from package and pat dry with paper towel.
Air Fryer: Preheat air fryer to 400°F. Lightly coat steak with cooking oil, then place into air fryer. Cook for 4-6 minutes, then flip and cook for an additional 4-6 minutes.
Grill: Preheat grill to medium heat, then place steak on grill. Cook for 3-4 minutes, then flip and cook for an additional 3-4 minutes.
Stovetop: Heat a skillet over medium heat, then add 1 teaspoon of cooking oil and heat until simmering. Place steak into skillet. Sauté for 3-4 minutes, then flip and sauté for an additional 3-4 minutes.
*Appliances vary; heating times are approximate. Please cook to your desired doneness, ensuring that all beef is cooked to an internal temperature of at least 145°F, held for 4 minutes, by inserting a meat thermometer into the thickest part of the meat.
Beef Flank Steaks
Follow our step-by-step instructions to guarantee a juicy and flavorful meal your family will love.
Beef Flank Steaks
Follow our step-by-step instructions to guarantee a juicy and flavorful meal your family will love.
When ready to prepare, remove steak from package and pat dry with paper towel.
Grill: Preheat grill to medium-high heat, then place steak on grill. Cook for 4–7 minutes, then flip and cook for an additional 4–7 minutes. Let rest for 5–10 minutes before slicing against the grain.
Stovetop (Cast Iron Preferred): Heat a large skillet over medium-high heat, then add 1–2 teaspoons of cooking oil and heat until shimmering. Place steak into skillet. Sear for 4–7 minutes, then flip and sear for an additional 4–7 minutes. Let rest for 5–10 minutes before slicing against the grain.
*Appliances vary; heating times are approximate. Please cook to your desired doneness, ensuring that all beef is cooked to an internal temperature of at least 145°F, held for 4 minutes, by inserting a meat thermometer into the thickest part of the meat.
