Pan-Fried Sirloin Medallions

1. Heat a few tablespoons of oil in a large skillet over medium-high heat.

2. Pat the medallions dry and season both sides liberally with salt and pepper, or remove them from their marinade, if using.

4. Place the steaks in the skillet when the oil begins to shimmer. If necessary, cook the medallions in batches to avoid overcrowding the pan, which will prevent the steaks from achieving a well-browned crust.

5. Cook the medallions until they reach your desired level of done-ness. Sirloin medallions 1 inch thick will require about 3 to 4 minutes per side to reach 130 degrees Fahrenheit for medium-rare.

6. Transfer the steaks to a plate or cutting board and allow them to rest for 5 minutes before serving. Resting the steaks helps them retain their juices while the internal temperature continues to rise about 5 degrees.

Grilled Sirloin Medallions

1. Prepare your grill for medium-high heat. Clean the grill grate and lightly brush it with oil to prevent the steaks from sticking.

2. Season the medallions with salt and pepper, or remove them from their marinade, if using.

3. Place the medallions on the grill directly over the heat source and cover. Cook the steaks until they reach your desired level of done-ness, about 3 to 4 minutes per side for medium-rare, 1-inch-thick medallions.

4. Remove the steaks from the grill and allow them to rest for 5 minutes before slicing.