Cart 0

Flavorful Sirloin or Ribeye Steak

1 package of Sunseri Seasonings Herb Blend for Beef
2 12 ounce steaks (either Ribeye or Sirloin Steak)*
4 Tablespoons Olive Oil, divided
1 teaspoon of Kosher Salt (optional)
4 Tablespoons of butter
1 medium Sweet Onion, sliced
8 oz package Mushrooms, wiped clean & thickly sliced
Sunseri Seasonings Herb Salt Blend

Pre-heat oven to 375°. Cook onions and mushrooms first while allowing the steaks to come to room temperature. Place an oven proof skillet (cast iron is best) on medium-high heat. Add onions and mushrooms and drizzle with 1 Tbsp of olive oil. Cook until tender (about 15-20 minutes), turning down the heat as needed.  Remove from skillet and place in a bowl. (You will season later.)

To prepare the steaks, dry them with a paper towel and then place them on a cutting board and cover with plastic wrap.  Using a mallet (or the back of an ice cream scoop), gently pound the meat for about 1 minute to tenderize. Flip the steaks and pound the other side for about 1 minute. Discard the plastic wrap. Rub the steaks with about 1 Tbsp of olive oil (1/2 Tbsp each). Rub 1/2 tsp of kosher salt on each steak (optional). Heat the skillet to medium-high. Once the skillet is hot and starting to smoke, place the steaks into the skillet. Sear about 2 minutes. Turn the steaks over using tongs. Cook another 2 minutes. Turn the heat off.  Move the skillet to a cool burner.  Sprinkle about half the package of beef seasoning on the top of the steaks, pressing the seasoning into the meat with the back of a spoon. Drizzle about 1 tsp of olive oil on each of the steaks.  Sprinkle the remaining seasoning on the top of the steaks and again press the seasoning into the meat. Top each steak with 1 Tbs of butter.  Place the skillet in the oven for about 4 minutes for medium rare. Cook a few minutes longer for medium. Note: It is suggested that Sirloin Steak is served medium since it is typically not as tender as other steaks.

Remove steaks from the oven and place on a platter (to slow down the cooking process). Drizzle with remaining olive oil and butter. Let rest 10 minutes. While the steaks are resting, add the mushrooms and onions to the steak skillet and heat until warm (they will absorb the steak juice and seasonings on the pan). Sprinkle with a little Herb Salt Blend to taste. Serve the steaks with the mushrooms and onions.

Suggestion: Serve with a baked potato or new potatoes and Herbed Sour Cream.

*As with all proteins, remove steak from the refrigerator about 30 minutes prior to preparing.

Note: If you do not have a mallet to tenderize, use the back of an ice cream scoop.