8oz Sirloin Dry-aged Steak Recipe

Bring steak to room temperature

Remove the 8oz dry-aged sirloin from the fridge at least 30–45 minutes before cooking so it comes to room temperature. Pat dry with paper towels to remove any surface moisture.

Season

Just before cooking, season both sides of the steak evenly with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Press seasoning lightly into the meat.

Cook the steak

Preheat a heavy skillet or grill pan over high heat until smoking hot (3–5 minutes). Add 1 tbs neutral oil and swirl. Sear the steak 2–3 minutes on the first side without moving to develop a deep crust. Flip and sear the other side 2–3 minutes for rare/blue-rare; 3–4 minutes for medium-rare, depending on thickness. Use an instant-read thermometer: 46–49°C (115–120°F) for blue-rare, 50–52°C (122–125°F) for rare, 54–57°C (130–135°F) for medium-rare.

Rest & finish

Transfer steak to a warm plate and loosely tent with foil. Rest 5–7 minutes (carryover will raise temperature slightly). Top with a generous pat of the chosen butter (blue cheese butter or garlic butter) so it melts over the steak just before serving.

In a small bowl, combine 2 tbs softened unsalted butter with 1 tbs crumbled blue cheese, 1 tsp finely chopped parsley, 0.25 tsp lemon zest and 0.25 tsp black pepper. Mash with a fork until homogenous but slightly chunky. Form into a small log on plastic wrap if preparing ahead and chill until needed.

In a small bowl, mix 2 tbs softened unsalted butter with 1 minced garlic clove, 1 tsp chopped parsley, 0.5 tsp lemon juice and 0.125 tsp salt. Stir until smooth and taste-adjust for garlic or salt. Keep at room temperature so it softens and will melt over the steak.

Preheat a second skillet or grill pan over medium-high heat. Halve (or leave whole if small) the plum tomato, brush with 1 tsp olive oil and season with 0.125 tsp salt and a pinch of black pepper. Place cut side down on the hot pan and grill 2–3 minutes until softened and char marks form. Turn and heat 30–60 seconds more. Remove and keep warm.

Prepare potatoes: cut peeled potatoes into 1/2 inch (12 mm) thick fries. Rinse under cold water until runoff is clear to remove excess starch, then pat dry thoroughly on towels.

Heat oil in a deep heavy saucepan or fryer to 140°C (285°F). Par-fry the potatoes in batches for 3–4 minutes until soft but not colored. Remove and drain on paper towels.

Increase oil temperature to 190°C (375°F). Fry the par-cooked chips again in batches for 2–3 minutes until golden and crisp. Drain on paper towels and immediately season with 1 tsp salt. Keep warm in a low oven (100°C) while finishing the steak and tomato.

In a bowl, combine 2 cups mixed salad leaves, 0.25 sliced cucumber, 6 halved cherry tomatoes and thin slices from 1/16 red onion. Drizzle with 1 tsp extra virgin olive oil and 0.5 tsp white wine vinegar. Season with 0.125 tsp salt and a pinch (0.0625 tsp) black pepper. Toss lightly just before serving.

Plate the rested steak slightly off-center. Place the grilled tomato beside it, add a generous handful of chips to one side and the tossed salad on the other. Top the steak with a slice or spoonful of the chosen butter so it melts. Serve immediately.