Lean sirloin seared hot, served over jasmine rice with charred broccoli. No nonsense fuel.

• Sirloin is leaner than ribeye but still flavor-loaded.
• Jasmine rice refills glycogen fast post-lift.
• Broccoli adds volume and micros without the calorie cost.

1. 1

   Remove the sirloin steak from the fridge 10 minutes before cooking and season both sides generously with salt and a crack of pepper; letting it sit dry-brined means better crust formation.

2. 2

   Heat a dry cast-iron skillet or heavy pan over high heat for 2 minutes until it just begins to smoke.

3. 3

   Add a teaspoon of olive oil, swirl to coat, then lay the steak flat in the pan.

4. 4

   Sear without moving for 3 minutes until a deep brown crust forms on the underside, then flip and sear for another 3 minutes for medium doneness.

5. 5

   Transfer the steak to a cutting board and rest for 5 minutes; do not skip this step or the juices will run out when you cut it.

6. 6

   While the steak rests, add the broccoli florets to the same hot pan with the remaining teaspoon of oil and a pinch of salt; cook on high heat for 4 minutes, tossing once, until the broccoli is bright green with some charred spots.

7. 7

   Slice the steak thin against the grain, which means perpendicular to the direction of the muscle fibers.

8. 8

   Plate the cooked jasmine rice, lay the steak slices over it, and arrange the charred broccoli alongside; finish with a splash of soy sauce.

• Rest the steak, non-negotiable for juicy slices.
• A splash of soy + butter at the end = restaurant finish.