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.
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Steak for Two
THINGS YOU NEED:
- 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
- Allow your meat to sit out at room temperature for 5-10 minutes for better and faster cooking results.
- 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.
- Repeat step 2 on your second steak.
- Set oven temperature to 375-400.
- 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.
- 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.
- 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.
- 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!
- 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.
- Slice steak to desired thickness and enjoy!