Once you perfect this recipe and cooking these steaks just how you like them ordering a steak at a restaurant will never be the same.


  • 2+ lbs of top sirloin

  • Cast Iron Skillet

  • Avocado Oil

  • Black Peppercorn Grinder

  • Pink Himalayan Sea Salt

  • Goya Adobo

  • Chili Powder


  1. Coat the Cast Iron Skillet with a thin layer of Avocado Oil. Avocado oil is preferred because of the much higher smoke point when cooking.

  2. Evenly distribute the steaks onto a large cutting board or sheet you can use to season them. I will cut larger pieces in half so they are all roughly the same size to cook consistently. Quickly spray a tiny coat of the cooking spray onto the steaks so the seasoning will stick to them.

  3. Generously apply the sea salt, black pepper, and Adobo seasonings (be more conservative with the chili powder) onto the side of the steak you just lightly sprayed with cooking oil. Then press the seasoning into the steaks with your fingers.

  4. Flip each steak over and repeat steps 2 and 3. Make sure to season both sides for all the flavor!

  5. Heat the cast iron skillet over open flame on HIGH for about 2 minutes.

  6. Cook on HIGH for about 3 1/2 minutes each side, flipping once.


  • If the steaks are more than about 1 1⁄2 inches thick you may want to finish them off in the oven for 5 minutes at 400 degrees so the middle isn’t too raw.

  • If you plan on cutting up the steak to portion out, let the steak sit and cool for at least 10 minutes before cutting them.

  • If anything, under-cook the steaks rather than overcook them since you will be reheating and eating these for the next few days.