Grilled Dry Aged Sirloin Recipe

Bring steaks to room temperature

Remove the dry-aged sirloin steaks from the refrigerator 45–60 minutes before cooking and pat them dry with paper towels.

Season both sides generously with kosher salt and freshly ground black pepper. Press the seasoning into the meat so it adheres.

Preheat a gas or charcoal grill (or heavy-duty grill pan) to high heat — aim for 500–550°F (260–290°C) surface temperature.

Brush the steaks lightly with 1–2 tablespoons olive oil to promote a good sear.

Place steaks on the hottest part of the grill. For medium-rare (recommended for dry-aged sirloin), grill about 3–4 minutes per side, rotating once for crosshatch marks if desired. Use an instant-read thermometer: pull at 125–128°F (52–53°C) for medium-rare, 135°F (57°C) for medium.

In the last minute of grilling, add a knob of butter and place crushed garlic and herb sprigs on top of each steak (if using a cast-iron pan, spoon the melted butter over the steak). Allow butter to melt and baste briefly.

Transfer steaks to a cutting board and tent loosely with foil. Rest for 8–10 minutes so juices redistribute.

Slice against the grain into 1/4–1/2 inch slices and serve with chimichurri spooned alongside or drizzled on top.

While steaks come to room temperature, combine chopped parsley, cilantro (if using), oregano, and minced garlic in a medium bowl.

Add red wine vinegar and lemon juice (if using). Stir in red pepper flakes, coarse salt, and freshly ground black pepper.

Slowly whisk in the extra-virgin olive oil until emulsified. Taste and adjust seasoning — add more salt, vinegar, or oil to balance acidity and heat.

Let the chimichurri rest at room temperature at least 15–30 minutes to allow flavors to meld. Can be made several hours ahead and refrigerated; bring to room temperature before serving.

Cut the potatoes into even 1/4–3/8 inch (6–10 mm) sticks. Rinse in cold water to remove excess starch, then change the water and soak for 30 minutes (or refrigerate up to 24 hours) for crispier fries.

Drain and thoroughly dry the potato sticks on clean kitchen towels or paper towels. Toss with cornstarch (if using) to lightly coat; this helps create a crisper exterior.

Heat neutral oil in a deep pot or deep-fryer to 325°F (160°C) for the first blanch. Fry potatoes in batches for 3–4 minutes until soft but not browned. Remove and drain on a rack or paper towels.

Increase oil temperature to 375–400°F (190–205°C). Fry the blanched potatoes again in batches for 2–3 minutes until golden and crisp.

Drain on paper towels, immediately season with kosher salt and freshly ground black pepper, and toss with chopped fresh parsley if desired. Serve hot alongside steaks with chimichurri.