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Let’s begin by removing the steak from the refrigerator and let it come to room temperature which takes about 30 minutes. You can choose any steak cut that you wish with this recipe, but today I am using our Sirloin steak. Our Sirloin is a great budget friendly option. It is naturally lean and cooks really well at high temperatures. Due to the small amount of marbling our butcher cuts these at ¾” thick instead of our standard 1” thick. This steak is a favorite among many of our customers with kids because its on the larger side and its lean and tender. Our grass fed meats cook up a bit differently so it’s important to always keep your meat thermometer handy when going them.
Now that the steak is ready we will brush or spray it with oil and season it all over with salt, pepper, and paprika. Heat a skillet over medium high heat, add the steak and cook, flipping once, until a deep golden crust begins to form on both sides of the steak. Reduce the heat to medium low and add butter to the pan, Lift the pan and allow the butter to slide under the steak. Use a brush to baste the steak with the melted butter as well. Flip the steak and repeat. Use a meat thermometer and check the internal temperature. Remove it from the pan when it has reached 135 degrees for medium. Transfer the steak to a cutting board and allow it to rest for about 10 minutes. Meanwhile, Heat 1 tbsp bacon grease in a skillet on medium heat. Crack the eggs into a small bowl and whisk together. Season with salt and pepper and add to the pan. Sprinkle liberally with diced onion, peppers and shredded cheese. Scramble everything together until the eggs are cooked to your desired doneness. Remove from the pan and serve with your steak.