12 Oz. Prime Sirloin Recipe

Prepare potatoes

Trim ends off peeled potatoes so each has two flat faces. Cut each potato in half crosswise to make 4 thick cylinders (about 2" long). Pat dry.

Sear

Heat a large oven-proof skillet over medium-high. Add 2 tablespoons butter. When foaming, add potato cylinders cut-side down (work in batches if needed). Season cut faces with 1/2 tsp salt and a pinch of pepper. Sear until deep golden, 4–6 minutes.

Braise

Flip potatoes so seared face is up. Add stock, remaining 1 tablespoon butter, thyme sprigs and smashed garlic to the pan. Bring to a simmer, then transfer skillet to a 375°F (190°C) oven. Bake until tender when poked with a knife and liquid is mostly absorbed, 25–30 minutes. Remove thyme and garlic before serving.

Cook leeks

In a sauté pan over medium heat, warm 1 tsp olive oil and 1 tbsp butter. Add sliced leeks and a pinch of salt. Sweat gently until soft and translucent, 6–8 minutes, stirring occasionally.

Add mushrooms

Increase heat to medium-high, add sliced mushrooms and cook until they release their liquid and begin to brown, about 5–6 minutes.

Make cream sauce

Sprinkle 1 tsp flour over vegetables and stir 1 minute. Add 1/2 cup stock and scrape any browned bits. Bring to a gentle simmer, then add 1/2 cup heavy cream and 1/2 tsp thyme leaves. Simmer until slightly thickened, 3–4 minutes. Season with 1/2 tsp salt and 1/4 tsp pepper. Keep warm.

In a small sauté pan over medium heat, melt 1 tbsp butter. Add baby carrots and toss to coat. Add 1 tsp honey, 1/4 tsp salt and a pinch of pepper. Add 2–3 tbsp water, cover, and steam-simmer until just tender, 8–10 minutes. Uncover and increase heat to glaze carrots until liquid evaporates and carrots are glossy, 2–3 minutes. Keep warm.

Combine chopped parsley, lemon zest, minced garlic, 1/2 tsp olive oil and 1/8 tsp salt in a small bowl. Mix and taste; adjust salt or lemon as needed. Set aside.

Bring steak to room temp & season

Pat the 12 oz sirloin dry with paper towels and let rest at room temperature 30–45 minutes if time allows. Season both sides evenly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.

Sear and baste

Heat a heavy skillet (cast-iron preferred) over high heat until smoking. Add 1 tbsp neutral oil. Place steak in skillet and sear undisturbed for 2–3 minutes until a deep brown crust forms. Flip, add 2 tbsp butter, crushed garlic cloves and thyme sprigs. Tilt pan and spoon melted butter over the steak, basting continuously for 1.5–2 minutes.

Finish to temperature

For medium-rare, transfer skillet to a 400°F (200°C) oven for 3–5 minutes or continue on stovetop an additional 2–3 minutes while basting until an instant-read thermometer reads 125–130°F (52–54°C). For medium, cook to 135°F (57°C). Remove steak to a cutting board, tent loosely with foil and rest 6–8 minutes (carryover will raise temperature a few degrees).

Slice and serve

Slice steak against the grain. Arrange slices on the plate with fondant potatoes, spoon creamed leeks and mushrooms beside them and glossy baby carrots. Sprinkle gremolata over the steak and a little on the vegetables for bright finish. Serve immediately.