Korean Bulgogi Sirloin Steak

A blend of garlic, onion, soy sauce, red pepper flakes, brown sugar and sesame will take your taste buds on a trip straight to Korea where this flavor has been famous for thousands of years. This high-quality, 100% grass fed & finished sirloin steak has no added hormones and no sub-therapeutic antibiotics. It has 19g of protein and 15% of your recommended daily value of iron per serving. Dig in and enjoy!

Cook it in the Oven

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.

Cook it in the Grill or Cast Iron Pan

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.

Cook it using the Reverse Sear Method

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.

Cook it using the Sous Vide Method

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.

Korean Bulgogi Temperature Chart

Internal Temperature

Minutes per side

Temperature At The Coolest Point Of A Food Thermometer

RARE:

4 min/side

125 — 130°F

MEDIUM RARE:

7 — 8 min/side

125 — 130°F

MEDIUM:

9 — 10 min/side

135 — 140°F

MEDIUM WELL:

11 — 12 min/side

140 — 145°F

WELL:

13 — 14 min/side

145 — 150°F

Let’s be friends
with food benefits

Liquid error (layout/theme line 481): Could not find asset snippets/social-login.liquid