Striploin Steak Bbq Dinner Recipe

Preheat the oven to 425°F (220°C). Scrub the russet potato under cold water and pat dry with a towel.

Prick the potato several times all over with a fork to allow steam to escape.

Rub the potato with 1 tsp oil, then sprinkle about 1 tsp kosher salt evenly over the skin. Place the potato directly on the oven rack or on a baking sheet.

Bake for 45–60 minutes, until the skin is crisp and a skewer or fork slides into the center with little resistance. Baking time depends on potato size; test at 45 minutes.

When done, remove from oven and make a lengthwise slit down the top. Fluff the interior with a fork, season with a pinch of salt and pepper, and keep warm while you cook the steak.

Remove the striploin steak from the refrigerator 30–45 minutes before cooking to reach near room temperature. Pat the steak dry on both sides with paper towels.

Season both sides generously with the measured 1 tsp kosher salt and 1 tsp freshly ground black pepper, pressing the seasoning into the meat.

Heat a heavy skillet (cast iron preferred) over medium-high heat until smoking just begins. Add 1 tbs olive oil and swirl to coat.

Place the steak in the hot pan and sear without moving 2–3 minutes, until a deep brown crust forms. Flip and sear the other side 2–3 minutes.

Reduce heat to medium. Add 1 tbs butter, the smashed garlic clove, and the herb sprig. Tilt the pan slightly and spoon (baste) the melted butter, garlic and herb over the steak continuously for 1–2 minutes to develop flavor.

For doneness: aim for about 3–4 minutes more total (after initial sear) for medium-rare (internal 130–135°F / 54–57°C). Adjust time for your preferred doneness. Use an instant-read thermometer for accuracy.

Remove the steak to a cutting board and tent loosely with foil. Rest for 5–7 minutes to allow juices to redistribute before slicing.

While the steak rests, open the baked potato and add 3 tbs sour cream into the cavity. Sprinkle the 2 tbs thinly sliced green onions over the sour cream. Season the interior with a little salt and freshly ground black pepper to taste.

Slice the rested striploin steak against the grain into 1/4–1/2 inch thick slices.

Plate the sliced steak alongside the baked potato. Spoon any rested pan juices over the steak if desired. Garnish with an extra sprinkle of green onion or a small pat of butter on the potato.

Serve immediately.