Last Updated on December 14, 2020
Sirloin filets are a ButcherBox favorite; it is one of our favorite steaks to cook because it is so quick and easy to grill or sear in cast iron, and always comes out tasting amazing.
This recipe takes our sirloin filets to another level with a sweet and spicy rub combining cacao and chipotle. Sear in your favorite cast iron, and you’ll have steak that will dazzle your tastebuds on the dinner table in minutes.
- 4 to 6 ounce sirloin filets patted dry
- 1 teaspoon chipotle powder
- 1 teaspoon natural unsweetened cocoa powder not Dutch process
- 1 teaspoon garlic powder
- ¼ teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 ½ teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon oil for cooking (we like avocado oil)
- 2 tablespoons unsalted butter cut into 4 pieces
- Sour cream for serving, optional
- Take steaks out of the refrigerator 20 minutes before cooking to allow them to come to room temperature.
- Preheat oven to 425ºF; place a large cast iron skillet in the oven as it preheats. In a small bowl, combine chipotle, cocoa, garlic powder, cumin, smoked paprika, salt and pepper. Rub the mixture all over the steaks.
- Carefully remove skillet from oven and place over medium-high heat. Add oil to skillet and swirl over the surface. Place steaks in hot skillet and sear for 2 minutes. Turn and sear 2 minutes longer.
- Turn again, place a piece of butter on top of each and return skillet to oven. Roast until an instant read thermometer stuck into thickest part of steak reads 135ºF (for medium rare), 6 to 10 minutes, depending on thickness.
- Transfer steak to a cutting board, tent with foil and let rest for at least 10 minutes before slicing and serving. Pass sour cream on the side, if desired.
Beth Lipton is a Brooklyn-based recipe developer and food/wellness writer. Her work has appeared in Clean Eating, Paleo magazine, FoodNetwork.com, Well+Good, and more. She is the former food director at Health magazine and serves as the resident chef at Middleberg Nutrition. Beth is currently working on a cookbook with healthy, animal protein forward recipes.