8oz Sirloin Dry-aged Steak, Blue Cheese Butter Or Garlic Butter, Grilled Tomato, Chips & Salad Recipe

Bring steak to room temperature

Remove the 8 oz dry-aged sirloin from the refrigerator 30–40 minutes before cooking so it comes up to room temperature. Pat dry thoroughly with paper towels.

Season both sides generously with kosher salt (about 1.5 tsp total) and freshly ground black pepper. Press the seasoning into the meat so it adheres.

Preheat a heavy skillet or cast-iron pan over high heat until very hot, about 5 minutes. Add 1 tablespoon neutral oil and swirl to coat.

Place the steak in the pan and sear without moving for 2.5–3 minutes to form a deep brown crust. Flip and sear the other side 2.5–3 minutes for medium-rare (internal temp ~125–130°F / 52–54°C). For medium, cook 3.5–4 minutes per side. If steak is thicker or you prefer more done, after searing, reduce heat to medium and cook to desired doneness, using an instant-read thermometer to check.

During the last 30–60 seconds of cooking, reduce heat to medium-low and add a little extra butter (optional) and baste the steak with the melted butter and pan juices for extra flavor.

Transfer the steak to a warm plate and tent loosely with foil. Rest for 6–8 minutes so juices redistribute before slicing.

While the steak rests (or up to a day ahead), make the blue cheese butter. In a small bowl, combine 3 tbs softened unsalted butter and 2 tbs crumbled blue cheese. Mash together with a fork until mostly combined but still slightly chunky.

Stir in 1 tsp finely chopped parsley and 1/4 tsp freshly ground black pepper. Adjust salt only if needed (blue cheese is salty). Form into a small log on plastic wrap if desired, chill to firm up, or keep at room temperature for immediate use.

When ready to serve, place a 1 tbs slice of blue cheese butter on top of the rested steak so it melts over the meat.

If choosing garlic butter instead of blue cheese butter, combine 3 tbs softened unsalted butter with 2 minced garlic cloves, 1 tsp chopped parsley, 1/2 tsp lemon zest, and 1/8 tsp salt in a small bowl.

Mix until uniformly combined. You can chill it briefly to firm, or spoon a tablespoon onto the hot steak just before serving to melt.

While the steak rests, preheat a grill pan or skillet over medium-high heat. Slice the tomato in half horizontally if large, or into thick slices if preferred.

Brush the cut face with 1 tsp olive oil and season lightly with 1/8 tsp salt and 1/8 tsp pepper.

Place the tomato cut-side down on the hot pan and cook 2–3 minutes until charred and softened. Flip and cook 30–60 seconds on the skin side just to heat through. Remove and keep warm.

Finish chips while steak rests or prepare ahead. Cut the 2 medium russet potatoes into 1/2" sticks and rinse in cold water to remove excess starch. Pat very dry with towels.

In a heavy-bottomed pot or deep fryer, heat neutral oil to 325°F (163°C). Working in batches, fry the potatoes 4–5 minutes until soft but not brown. Remove and drain on paper towels.

Increase oil temperature to 375°F (190°C). Fry the par-cooked fries again in batches 2–3 minutes until golden and crisp. Drain on paper towels and immediately season with 1 tsp salt while hot.

If you prefer an oven method: toss dried cut fries with 2 tbs oil, spread on a baking sheet, bake at 425°F (220°C) for 25–30 minutes turning halfway until golden and crisp, then season with salt.

Combine 2 cups mixed salad leaves, 6 halved cherry tomatoes and 1/4 thinly sliced red onion in a bowl.

In a small bowl or jar, whisk 1 tsp extra virgin olive oil, 1/2 tsp red wine vinegar, 1/8 tsp salt and 1/8 tsp pepper. Taste and adjust.

Dress the salad lightly just before serving and toss to combine.

Slice the rested steak across the grain into 1/4"–1/2" slices. Fan slices on the plate or serve whole.

Top the steak with a knob (about 1 tbs) of blue cheese butter or garlic butter to melt.

Arrange the grilled tomato, a generous portion of chips, and the dressed salad alongside the steak. Serve immediately while steak and chips are hot.