Weekend Dining: Steak for Two

Lindy & Grundy bring organic meats to the masses

Lindy and Grundy’s is an old-fashioned butcher shop that carries only pastured meats from animals raised on small, local, sustainable ranches. These animals have never been given antibiotics or hormones, and have a strictly vegetarian diet. By working in tandem with local ranchers we guarantee that our strict standards are maintained.

They are committed to only sourcing our meats from small, multi-generational family farms within 150 miles from our Los Angeles shop. We believe that eating food that is locally grown allows for 100% traceability, and allows us to support local economies and communities.

MORE INFORMATION | Check out Lindy and Grundy's website

Steak for Two


  • 2 4oz portions of sirloin flap meat (Also known as faux hanger steak @L&G) - other 'off cuts' such as sirloin tip steak, top round London broil, or rancher's steak can be used as well.
  • 1 jacard meat tenderizer
  • 1 cutting board
  • 1 oven safe (no plastic parts) sauté or frying pan large enough to fit both steaks without crowding
  • 1 table spoon grape seed oil
  • Salt and pepper to taste


  1. Allow your meat to sit out at room temperature for 5-10 minutes for better and faster cooking results.
  2. Place first steak flat on the cutting board surface and tenderize with jacard- puncturing meat and moving in one direction. Flip steak and repeat process if necessary. Make sure not to over tenderize.
  3. Repeat step 2 on your second steak.
  4. Set oven temperature to 375-400.
  5. Place pan over a flame and allow it to get nice and hot. Add grape seed oil to pan. It is hot enough when oil starts to ripple on the surface of the pan.
  6. Place both steaks in pan - listen for a high pitched crackle to indicate that the pan is indeed hot enough. Give a nice solid sear on both sides of the steak. IMPORTANT to only flip steak once. The more u flip the more uneven the cooking becomes.
  7. Place entire pan with steak into the oven which you preheated to 375-400. Allow the steak to cook for 5 minutes for a nice medium rare (132 degrees) or to desired doneness. It helps to always take the internal temperature to know how done it is.
  8. Allow your steak to 'rest' for 5 minutes (longer for a thicker cut) to allow the juices to redistribute. This allows each bite to be tender and juicy!
  9. Always cut against the 'grain' of the meat. Cut agains the direction of the natural lines (or fibers) of the steak. This will allow for additional tenderness.
  10. Slice steak to desired thickness and enjoy!
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