Grass fed and finished | Pasture raised | No added hormones or antibiotics
Korean Bulgogi
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 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 | Temperature |
|
RARE: |
125 — 130°F |
|
MEDIUM RARE: |
125 — 130°F |
|
MEDIUM: |
135 — 140°F |
|
MEDIUM WELL: |
140 — 145°F |
|
WELL: |
145 — 150°F |
Use a food thermometer to check for the coolest spot. Let the Korean Bulgogi sirloin steak rest for 5 minutes. To serve, slice sirloin against the grain into thin strips.
Show Nutrition
Serving size 4 oz (112g)
Servings per container 2.5
| CALORIES 120 |
| Amount / Serving | % DV* |
|
Total Fat 3.5g |
4% |
|
Saturated Fat 2g |
10% |
|
Sodium 760mg |
33% |
|
Cholesterol 50mg |
17% |
|
Total Carbohydrate 4g |
1% |
|
Dietary Fiber 0g |
0% |
|
Total Sugars 2g Includes 2g Added Sugars 4% |
|
|
Protein 19g |
|
|
Vitamin D 0mcg |
0% |
|
Calcium 11mg |
0% |
|
Iron 3mg |
15% |
|
Potassium 616mg |
15% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
WHERE'S THE BEEF?
The Royal Sirloin
Sir Loin, indeed! This tender, flavorful steak comes from the back of the cow, right in front of the hips. Unlike the hips, which help move the cow around lush green pastures, the loin doesn't do much. Well, except help hold the back end of a cow to the front end. That lack of work results in meat that's tender, juicy, and succulent. Try one of these Pre sirloin recipes and see for yourself!
Pre Beef We Recommend for You
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Ribeye Steak
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