Jul 14 2026
Restaurants›Cool Springs Fish Bar & Restaurant›Thick & Juicy Hand Cut Sirloin Recipe

Thick & Juicy Hand Cut Sirloin Recipe

Inspired by Cool Springs Fish Bar & Restaurant
Time1h
Serves1

10 ounces, oven roasted with shallots. Served with demi glace.

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Ingredients

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Steak

Shallots

Demi Glace

Method

Preparing the Demi Glace

  1. 1

    Start the Demi Glace

    In a medium saucepan, combine the beef stock, red wine, thyme, and bay leaf. Bring to a boil over medium heat.

  2. 2

    Simmer the Sauce

    Reduce the heat and let it simmer for about 30 minutes, or until it has reduced by half.

  3. 3

    Thicken the Sauce

    In a small bowl, mix the cornstarch with water to create a slurry. Once the sauce has reduced, stir in the cornstarch mixture and cook for another 5 minutes until thickened. Remove the bay leaf and set aside.

Cooking the Shallots

  1. 4

    Prepare the Shallots

    Peel and finely chop the shallots.

  2. 5

    Sauté the Shallots

    In a skillet, melt the butter over medium heat. Add the chopped shallots and sauté until they are soft and translucent, about 5-7 minutes. Remove from heat and set aside.

Cooking the Steak

  1. 6

    Preheat the Oven

    Preheat your oven to 400°F (200°C).

  2. 7

    Season the Steak

    Rub the sirloin steak with olive oil, then season generously with salt and black pepper on both sides.

  3. 8

    Sear the Steak

    In an oven-safe skillet, heat a tablespoon of olive oil over high heat. Once hot, sear the steak for 2-3 minutes on each side until browned.

  4. 9

    Roast the Steak

    Transfer the skillet to the preheated oven and roast for about 10-15 minutes for medium-rare, or until it reaches your desired doneness.

  5. 10

    Rest the Steak

    Remove the steak from the oven and let it rest for 5 minutes before slicing.

Plating

  1. 11

    Serve

    Slice the steak against the grain. Plate it with the sautéed shallots on top and drizzle with the prepared demi glace.

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