Sirloin Steak* Recipe

Bring steaks to room temperature

Remove the 8 oz sirloin steaks from the refrigerator 30–45 minutes before cooking. Pat dry thoroughly with paper towels.

Season

Season both sides of the steaks evenly with kosher salt and freshly ground black pepper.

Sear and pan-baste

Heat a heavy skillet (cast iron preferred) over high heat until very hot. Add 2 tbs olive oil. When oil is shimmering, add steaks and sear undisturbed 3–4 minutes per side for medium-rare (internal temp 130–135°F / 54–57°C). During the last 1–2 minutes of cooking, add 2 tbs butter, smashed garlic cloves and thyme sprigs; tilt the pan and spoon the melted butter over the steaks to baste. Adjust time ± for desired doneness. Transfer steaks to a cutting board and loosely tent with foil; rest 6–8 minutes before slicing.

Cook mushrooms

While steaks rest, wipe out the skillet leaving browned bits. Add 1 tbs butter and 1 tsp olive oil over medium-high heat. Add sliced mushrooms and a pinch of salt; cook, stirring occasionally, until mushrooms release moisture and begin to brown, about 5–7 minutes. Add minced shallot and chopped thyme and cook 1–2 minutes until softened.

Make roux and deglaze

Stir in 1 tbs all-purpose flour and cook 30–60 seconds to eliminate raw flour taste. Deglaze the pan with 1 tbs dry red wine (or stock) scraping up browned bits. Slowly whisk in 1 cup beef stock until smooth.

Simmer and finish

Bring to a gentle simmer and reduce until slightly thickened, about 4–6 minutes. Stir in 1 tsp Worcestershire sauce, 2 tsp heavy cream (optional) and season with 1 tsp salt and 1/2 tsp black pepper. Taste and adjust seasoning. Keep warm on very low heat until serving.

Cook potatoes

Place peeled potato cubes in a pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil, then reduce to a simmer and cook until fork-tender, 12–15 minutes. Drain thoroughly and return to the hot pot to steam for 1 minute to remove excess moisture.

Mash and finish

Add 2 tbs butter and warmed 1/2 cup milk/half-and-half to the potatoes. Mash to desired smoothness. Stir in 3/4 cup grated sharp cheddar until melted and incorporated. Season with 1 tsp salt and 1/2 tsp black pepper. Keep covered and warm until plating.

Prepare onions

Separate thin onion slices into rings. In a bowl, combine 1/2 cup all-purpose flour, 1 tsp cornstarch and 1/2 tsp salt. Toss onion rings to coat evenly, shaking off excess.

Fry

Heat vegetable oil in a medium skillet or pot to 350°F (175°C) or until a small piece of coating sizzles on contact. Fry coated onion rings in batches for 1–2 minutes until golden and crispy. Use a slotted spoon to transfer to a paper towel-lined tray to drain and season lightly with a pinch of salt while hot.

Cook vegetables

Trim and prepare chosen seasonal vegetables (example: blanch baby carrots 4–6 minutes until tender-crisp, or sauté broccolini/asparagus). For sauté: heat 1 tbs olive oil in a skillet over medium-high heat, add vegetables, season with 1/2 tsp salt and 1/4 tsp black pepper, and cook 4–6 minutes until tender-crisp. Finish with a squeeze of lemon if desired.

Slice the rested sirloin steaks against the grain into 1/4–1/2 inch slices. On each plate, place a generous scoop of cheddar mashed potatoes slightly off-center. Fan sliced steak beside the potatoes.

Spoon warm wild mushroom gravy over the steak (and a little over the potatoes if desired). Arrange the seasonal vegetables beside the steak and potatoes.

Top the steak and potatoes with a small handful of crispy fried onions. Garnish with a sprinkle of chopped fresh parsley and microgreens or extra thyme. Serve immediately.