• Mix the dry rub ingredients in a freezer bag
• Place the thawed steak in the dry rub bag, coating the steak. Seal and refrigerate overnight
• When ready to prepare, heat pan to medium-high heat and pan fry sirloin about 8 minutes each side for medium-rare. Use grilling tongs to ensure the edges of the steak are seared and any fat is rendered.
• I add a dash of soy sauce and a dash of Worcestershire to one side, and a dash of A1 & olive oil to the other side.
• Medium-rare steak will reach an internal temperature of 120° - 130° F and be light red in the center, with red juice droplets on the surface of the steak.
• Remove from pan, and tent with foil while resting for 5 - 10 minutes.

Gravy Mix

• Add butter & mushrooms to hot pan and sautee until soft
• Add the broth and simmer 10 minutes, mixing and deglazing the pan
• If one person wants their steak well-done, add their steak to the gravy mix and cook 8 minutes each side on medium-high. A well-done steak will reach an internal temperature of 160° - 170° F and be firm, not spongy.