Striploin Recipe

Bring steak to temperature

Remove the 250–300 g striploin from the refrigerator 45–60 minutes before cooking and leave it loosely covered at room temperature until it feels just slightly cool to the touch. Pat dry thoroughly with paper towels to remove surface moisture.

Season

Generously season both sides and the edges of the steak with the kosher salt (about 1.25 tsp total) and freshly ground black pepper (about 1/2 tsp). Press the seasoning into the meat so it adheres.

Preheat pan

Place a heavy-bottomed skillet or cast-iron pan on the stovetop and heat over medium-high to high heat until very hot — about 3–5 minutes. Add 1 tablespoon neutral oil and swirl to coat; the oil should shimmer but not smoke heavily.

Sear the steak

Add the striploin to the hot pan, laying it away from you to avoid splatter. Sear undisturbed for 2.5–3 minutes to develop a deep brown crust. Flip and sear the other side for 2–3 minutes. If the steak is thicker (near 3 cm), sear an additional 30–60 seconds per side as needed.

Baste with butter and aromatics

Reduce heat to medium. Add the unsalted butter, smashed garlic cloves, thyme sprigs, and optional rosemary to the pan. As the butter melts and foams, tilt the pan slightly and use a spoon to baste the melted butter over the top of the steak continuously for 1–2 minutes to add flavor and finish the crust.

Check doneness & rest

Use an instant-read thermometer inserted into the thickest part of the steak: 50–52°C (122–126°F) for rare, 55–57°C (131–135°F) for medium-rare, 60–62°C (140–144°F) for medium. Remove the steak from the pan about 3–4°C (5°F) below desired final temp — it will carry over cook while resting. Transfer to a cutting board and loosely tent with foil. Rest for 6–8 minutes for a 250–300 g steak.

Slice & finish

After resting, slice the striploin across the grain into 1–1.5 cm thick slices. Spoon any pooled butter from the cutting board over the slices. Optionally sprinkle with the chopped parsley and serve with lemon wedges on the side.

Serve the striploin immediately while warm with the lemon wedge on the side for a bright finish. Pair with roasted potatoes, grilled vegetables or a simple salad.