5% Bonus Savings + FREE item when you ➡️Subscribe & Save!

RECIPE: Butter Basted Sirloin Tip Steaks

written by

Eileen Napier

posted on

October 7, 2020

Butter-basted-sirloin-tip-steak.jpg

These sirloin tip steaks offer a simple solution when you need to cook dinner quickly. Butter baste these boneless steaks on your stove top and serve them to your busy eaters.

Sirloin tip steaks are not an inherently tender steak. We are going to help them become tender using a large knife 6-inch knife.

*Insider's Tip* Butter basting works EVEN better when you cook a thick-cut, premium steak such as a rib eye or porterhouse. The thick steaks cook and baste longer, allowing a yummy crust to build on the outside of the steak. However, the more economically priced sirloin tip steak is a great one to practice on until you get your technique right. And the butter basting really helps bring yummy flavor to a less dazzling cut of meat.

Ingredients:

2 Sirloin Tip Steaks
~ 1 tbsp of your favorite cooking oil
~ 3 tbsp butter
Any garlic, herbs, or seasonings you want to try

Tools:

Cast iron skillet is best for this method
Large metal spoon for basting

Instructions:

  1. Tenderize your fully thawed steaks using a large kitchen knife. You need to “slap” the surface of your steak, making parallel lines across the surface. Resulting cuts should create 1/8-1/4 inch grooves in the surface of your steak. Make a second pass over your steak in a perpendicular pattern. Flip the steak, and repeat on the opposite side.
  2. Pat steaks dry.
  3. In a cast iron skillet, heat oil until it is hot. A good test is flicking a drop of water into the pan. If it pops and sizzles, you are ready.
  4. Add the butter, seasonings, and your steaks at the same time.
  5. Sear and flip your steaks quickly and repeatedly, about one minute per side at a time. Expect to turn your steaks so both sides get cooked at least two times.  Four minutes total cook time will produce a rare steak.  Six minutes total will produce medium rare.  Seven to eight minutes will produce a medium steak.
  6. As the steaks cook, tip your pan up and spoon the butter over the top. The butter should be bubbling and helping to cook your steaks from the top down while infusing them with amazing flavor.
  7. Remove from heat, rest, and enjoy!

Your sirloin tip steaks are going to benefit from a bit of tenderizing before you fry them.

Tenderized-sirloin-tip-steak.jpg


Don't get too mesmerized by the beautiful sizzling butter cooking on your steak.  This is a quick process, and you want to keep turning those steaks and prevent them from getting over cooked.

Basting-sirloin-tip-steak-700.jpg

More from the blog

Bulk Buying Basics: How Much Meat Does My Family Need?

If you've ever tried shopping for a quarter beef or half hog and wondered, "How much is that and how long will it feed my family?"...you’re not alone! For many households, especially those with growing kids, buying meat in bulk from a local rancher sounds great… until the logistics get fuzzy. At Ramstead, we’re here to make bulk buying make sense. This is your go-to guide for understanding portions, freezer space, and how to plan for your family’s real-life needs without overbuying or overthinking it. Scroll down to find the family size that most closely matches yours, and read the details to find your best fit bulk order size. 🥓 Family of 2: 2 Adults or 1 Adult + 1 Teen Let’s assume: You each eat ~0.6 lbs of meat per meal You cook meat 4–5 times per week That’s 1.2 lbs per meal, and here are your planning needs: Weekly total: 5–6 lbs Monthly total: 20–25 lbs What Should You Order? For smaller households, we offer bulk portions that allow you to save while you stock up without overrunning your freezer space: 1/8 Beef (36 lbs): 2 months 1/4 Pig (26 lbs): 1.5 months Whole chicken (~4.5 lbs each): Plan for two meals per bird plus leftovers 🧠 Smart 3-month bulk combo for 2: 1/8 Beef (36 lbs) 1/4 Pig (26 lbs) 2–4 Whole chickens or as needed for extras ✅ Total Meat: 70 - 80 lbs 🧊 Freezer Space: 4–5 cu. ft. 💡 Great for smaller families who cook 4–5 nights a week and want variety across ground beef, steaks, roasts, chops, bacon, and sausage. 👉 Visit Our Bulk Menu Page 👨‍👩‍👧‍👦 Family of 4: 2 Adults + 2 Young Kids Let’s say your family eats pasture-raised meat 4–5 times per week. Adults eat about 0.6 lbs of meat per meal Young kids eat about 0.3 lbs per meal That’s about 1.8 lbs per meal for the whole family: Weekly total: 8 lbs Monthly total: 24–35 lbs What Should You Order? You have options depending on how often you want to restock: 1/4 Beef (72 lbs): 2–3 months 1/2 Pig (55 lbs): 3–5 months 20 Whole chickens (at 4.5 lbs each): 2.5–4 months 🧠 Smart 3-month combo for your family: 1/4 Beef (72 lbs) 1/4 Pig (26 lbs) 2–4 Whole chickens, or as needed to fill in ✅ Total Meat: 105 - 110 lbs 🧊 Freezer Space: 6–7 cu. ft. 💡 This combo covers three months easily, with cuts to please both picky eaters and weekend cooks. Think burgers, meatballs, bacon breakfast, and slow-cooked roasts.👉 Visit Our Bulk Menu Page 🍔 Family of 4: 2 Adults + 2 Teenagers Teenagers can easily match or surpass adult appetites. Each person (adult or teen) eats ~0.6 lbs That’s 2.4 lbs per meal for the family: Weekly total: 10–11 lbs Monthly total: 40–46 lbs What Should You Order? Here are some popular portions and how long they’ll last your family: 1/4 Beef (72 lbs): 1.5 months 1/2 Beef (145 lbs): 3 months Whole Pig (109 lbs): 2.5 months 30 Whole chickens (at 4.5 lbs each): 3 months 🧠 Smart 3-month bulk combo for you: 1/4 Beef (72 lbs) 1/2 Pig (55 lbs) 3–8 Whole chickens or as needed for fill in ✅ Total Meat: ~140 - 155 lbs 🧊 Freezer Space: ~8–9 cu. ft. 💡 This is a robust combo for hearty teen appetites. You’ll have plenty of ground beef for weeknights, roasts for Sunday dinner, bacon for big breakfasts, and sausage for quick protein boosts. Pro-tip: Add whole chickens as needed for sports seasons when appetites are at their peak!👉 Visit Our Bulk Menu Page A Final Note As you can likely guess, the amount of time these portions last your family will vary based on demand. This guide is a great starting point to help you understand what it takes to feed our most common family combos with a typical meat-eating schedule. We hope this helps with your planning, and if you have specific questions or want to know more, as always, please contact us.  We are real humans here 😆, and we’re happy to help!

RECIPE: One Pan Apple Pork Chop Dish

I love a recipe that harmonizes just the right flavors all in one pan.  Fresh fruit and herbs are contrasted by tangy mustard, and they simmer together and blend with savory pasture raised pork chops to bring you joy on a plate.  Ingredients 2 Tbsp olive oil4 Ramstead Ranch pork chops or pork steaks2 tsp Dijon mustard2 C bone broth2 Tbsp fresh herbs, rosemary works well, thyme or sage would work well, too, and best you use a blend.2 medium apples, sliced thin1 large onion, sliced thinSalt and pepper to taste Tools 12-inch skillet or cast ironWisk, bowl, and a nice, sharp knife Instructions Thaw pork chops and season with salt and pepper.Add 1 Tbsp to your pan and heat on high until oil smokes.  You want you pan HOT!Sear pork chops, about 2 min per side.  Remove the chops from heat.Lower heat to medium high.  Add 1 Tbsp olive oil to pan.  Heat oil and add onions and apples.  Turn occasionally slightly toasted, about 5 min.  Add salt, pepper, and fresh herbs, and stir.  Cook onions until they are translucent.Whisk together bone broth and mustard, and add to apple-onion mixture.  Nest pork chops in pan making sure to surround the chops with the apple-onion mixture.Simmer for additional 4 min, until chops are cooked through.Enjoy!