Instructions

1. Marinate the sirloin tip for about two hours, if you wish. Use 2 parts oil to 1 part acid, such as olive oil and Worcestershire sauce, as the base and add your seasoning, spices and aromatic ingredients from there.

2. Remove the sirloin tip from the fridge and pat it dry with paper towels, wiping off the marinade if you used one. Let it come to room temperature on a plate, about 30 minutes per pound.

3. Look at the sirloin tip and determine which direction the grain runs. The grain on sirloin tips run lengthwise with the steak. Position the sirloin tip on the cutting board so you can slice it in the same direction as the grain.

4. Slice the sirloin tip with the grain into pieces that measure about 4 inches wide. Turn each of the pieces on the cutting board so the grain runs crosswise.

5. Slice the pieces of sirloin tip, across the grain this time, into slices measuring about 3/4 to 1 inch wide. The pieces will measure 4 inches long and 3/4 to 1 inch wide.

6. Season the sirloin tip strips to taste. Heat a few tablespoons of clarified butter or oil on the stove in a heavy-bottomed saute pan over medium-high.

7. Place the sirloin tip pieces in the saute pan when the oil appears to shimmer, after about five minutes. Don't overcrowd the pan, but space each piece about 1/2 inch apart. Work in batches if you need to.

8. Pan-sear the strips about 1 1/2 to 2 minutes on each side, using tongs to turn them over. Sirloin-tip strips cook quickly, and it's difficult to cook them all to anything less than medium. But since you cut them across the grain, they'll be easy to chew even when cooked to well done.

9. Check the doneness by tearing a strip or two in half and looking. Remove the sirloin strips from the pan using tongs and place them on a plate lined with paper towels to drain.