12 Oz Center Cut Striploin Recipe

Temper and season

Remove the 12 oz striploin from the refrigerator 30–45 minutes before cooking to come to near room temperature. Pat the steak dry with paper towels. Evenly season both sides and the edges with kosher salt (about 1.5 tsp total) and freshly ground black pepper (about 1 tsp).

Preheat pan or grill

If using a cast-iron skillet, place it over high heat and heat until very hot (smoking slightly), about 5–7 minutes. If grilling, preheat to high (500–550°F/260–288°C) for direct searing.

Sear and baste

Add 1 tablespoon neutral oil to the hot pan and swirl to coat. Place the steak in the pan and sear, undisturbed, for 2.5–3 minutes until a deep brown crust forms. Flip the steak and add 1 tablespoon butter, the smashed garlic cloves, and the thyme/rosemary. Tilt the pan and spoon the melted butter and aromatics over the steak (baste) continuously for 1.5–2.5 minutes. For medium-rare aim for an internal temperature of 125–130°F (52–54°C); for medium 135°F (57°C). If using a grill, sear over high heat 2.5–3 minutes per side, then move to indirect heat to finish if needed.

Rest

Transfer the steak to a cutting board, tent loosely with foil, and rest for 7–10 minutes to allow juices to redistribute. While resting, the internal temp will rise ~5°F (3°C).

Slice and serve

Slice the striploin against the grain into 1/4"–1/2" slices. Arrange on a warm plate and spoon chimichurri alongside or over the steak. Add a dollop of horseradish cream on the side or lightly smear a small amount over each slice as desired.

Make the chimichurri while the steak comes to temperature or rests. Finely chop the parsley, cilantro (if using), and oregano leaves, or pulse briefly in a food processor for a coarser texture—do not purée into a paste.

In a bowl combine the chopped herbs, minced garlic, red wine vinegar (2 tbsp), lemon juice (1 tsp), crushed red pepper flakes (1/4 tsp), coarse salt (1/2 tsp) and black pepper (1/4 tsp). Stir to combine.

Slowly whisk in 1/2 cup extra-virgin olive oil until emulsified. Taste and adjust: add a little more vinegar for tang, a pinch more salt for seasoning, or more red pepper flakes if you want heat. Let the chimichurri sit at room temperature for at least 10–15 minutes to meld flavors; it keeps well refrigerated for up to 3 days.

In a small bowl, combine 1/2 cup sour cream, 2 tablespoons mayonnaise, 2 teaspoons prepared horseradish, 1 teaspoon lemon juice, and 1/2 teaspoon Dijon mustard.

Season with 1/4 teaspoon coarse salt and 1/8 teaspoon freshly ground black pepper. Stir until smooth and taste; add more horseradish if you want more heat (start small—prepared horseradish can be pungent).

Fold in 1 tablespoon finely chopped chives if using. Chill in the refrigerator for 10–15 minutes to let flavors marry, or serve immediately at cool room temperature alongside the rested steak.