Sirloin steaks

Steaks

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We don't ship just yet. You must come pick up your order at the farm in Floyds Knobs, IN.

Where it comes from

The sirloin, between the loin and the hindquarter.

A lean everyday steak with lots of flavor. A good value for a weeknight.

Thaw it in the fridge overnight and let it sit out about 30 minutes before cooking.
Bake it on a rack at 275 until the middle reads about 120 for rare or 125 for medium rare. A 1 inch steak takes roughly 25 to 35 minutes.
Finish it in a very hot pan with a little butter, about one minute a side, for the crust.
Rest it five minutes. Bison is lean, so stop at medium rare and it stays tender.

Best at 275Never over 325

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