This is Fleisher’s perfect steak recipe, directly from The Butcher’s Guide To Well-Raised Meat. Make sure to cook well-raised meat only. You’re welcome!

Unless you pay close attention, grilling is perhaps the quickest way to ruin pastured beef.  It is always leaner than its conventional cousins, requiring a delicate balance of heat and timing, and a lot less latitude as far as cooking times go.  You can’t throw it on the grill and walk away.  Grilling may be sexy, but we beg, we plead, we cajole customers to follow our instructions: pan-sear and finish it in the oven.  Our favorite steak is a dry-aged top sirloin at least 1 1/2 inches think.  With a thinner steak, don’t transfer to the oven.

-Preheat the oven to 300 F

-Bring to room temperature, then salt each side of the steak and let it sit for 5 to 10 minutes before cooking.

-Heat an ovenproof pan (French steel or cast iron is preferred) over high heat until it starts to smoke (oil is not necessary, but add a tablespoon of organic canola oil if you like).

-Sear the steak in the hot pan for 2 minutes per side.  (Never use a fork to turn the steak, use your fingers or tongs.)

-Put a splash of olive oil, a pat of butter, a dollop of bone marrow, or a mixture on top of the steak.

-Transfer the pan to the oven.

-Cook for 4 to 8 minutes to desired doneness (it depends on the steak, so go by internal temperature, not time – we recommend 120 F for a perfect medium-rare).

-Take pan out of the oven, place the steak on a cutting board, and let it rest for 5 minutes.

-Slice and serve.

Enjoy!