Korean Bulgogi Sirloin Steak

Bring meat to room temperature, about 10–15 minutes out of the fridge. Pre-heat oven to 325°F. Bake for 20 minutes.

Use a meat thermometer to check for your desired doneness, then remove from oven and let rest for 5 minutes. Slice and serve.

Remove steak from refrigerator 20 minutes before cooking to bring to room temperature.

Remove steak from package and blot dry with paper towel. Preheat your grill or cast iron pan to medium high. Sear steak for 2 minutes the flip. 

Cook an additional 2 minutes then flip again, cooking for a total of 8 minutes (4 minutes per side) for medium rare. Use a meat thermometer to determine internal temperature, 125-130°F for medium rare. Let steak rest for 5 minutes then slice across the grain and serve.

Remove steak from refrigerator 20 minutes before cooking to bring to room temperature.

Remove from package and blot dry with paper towel. Preheat oven to 250°F. Place steak on a rack placed on a baking tray. Cook steak in oven for 20 minutes. 

Use a meat thermometer to determine internal temperature, remove from oven when steak reaches 110-115°F. Preheat your grill or cast iron pan to medium high. Sear steak for 1 minute per side for medium rare. Let steak rest for 5 minutes then slice across the grain and serve.

Remove steak from refrigerator 20 minutes before cooking to bring to room temperature.

Remove from package and blot dry with paper towel. Preheat oven to 250°F. Place steak on a rack placed on a baking tray. Cook steak in oven for 20 minutes. Use a meat thermometer to determine internal temperature, remove from oven when steak reaches 110-115°F. Preheat your grill or cast iron pan to medium high. Sear steak for 1 minute per side for medium rare. Let steak rest for 5 minutes then slice across the grain and serve.