Usda Prime Strip Loin Recipe
12 oz served with red wine demi-glace.
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Ingredients
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Beef
Seasoning
Red Wine Demi-Glace
Method
Preparation of the Beef
- 1
Season the Strip Loin
Generously season the USDA Prime Strip Loin on both sides with salt, black pepper, and garlic powder. Make sure the seasoning is evenly distributed.
- 2
Sear the Beef
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the seasoned strip loin. Sear for about 4-5 minutes on each side for medium-rare, or until your desired doneness is achieved. Use a meat thermometer if necessary to check the internal temperature.
- 3
Rest the Meat
Remove the strip loin from the skillet and let it rest on a plate for about 5 minutes. This allows the juices to redistribute.
Preparation of the Red Wine Demi-Glace
- 4
Sauté Shallots
In the same skillet used for the beef, add the shallots and sauté over medium heat until they are translucent, about 2-3 minutes.
- 5
- 6
Add Beef Stock
Once the wine has reduced, add the beef stock and fresh thyme. Allow the mixture to simmer for another 10-15 minutes until it thickens slightly.
- 7
Finish the Sauce
Remove the demi-glace from heat and whisk in the butter until it melts and the sauce is glossy. Season with salt and pepper to taste.
Serving the Dish
- 8
Slice and Serve
Slice the rested strip loin against the grain into desired thickness. Plate it and drizzle the red wine demi-glace over the top. Serve immediately.
