Jul 14 2026
Restaurants›Jax Fish House & Oyster Bar›Sirloin Steak Recipe

Sirloin Steak Recipe

Inspired by Jax Fish House & Oyster Bar
Time1h
Serves2

filet cut sirloin steak, smashed yukon, bacon, chives, merlot-porabella jus

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Ingredients

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Steak

Smashed Yukon Potatoes

Bacon

Merlot-Portobello Jus

Method

Steak Preparation

  1. 1

    Season the Steak

    Pat the filet cut sirloin steaks dry with paper towels. Season both sides generously with salt and black pepper.

  2. 2

    Sear the Steak

    Heat olive oil in a skillet over medium-high heat. Once hot, add the steaks and sear for about 4-5 minutes on each side for medium-rare. Adjust cooking time to your preference.

  3. 3

    Rest the Steak

    Remove the steaks from the skillet and let them rest for 5 minutes before slicing.

Smashed Yukon Potatoes Preparation

  1. 4

    Boil the Potatoes

    Place the Yukon Gold potatoes in a large pot of salted water. Bring to a boil and cook until fork-tender, about 15-20 minutes.

  2. 5

    Smash the Potatoes

    Drain the potatoes and return them to the pot. Add butter, milk, garlic powder, salt, and black pepper. Mash gently until combined but still chunky.

  3. 6

    Add Chives

    Fold in the chopped chives and set aside, keeping warm.

Bacon Preparation

  1. 7

    Cook the Bacon

    In a separate pan, cook the bacon strips over medium heat until crispy. Transfer to paper towels to drain.

Merlot-Portobello Jus Preparation

  1. 8

    Sauté Mushrooms and Shallots

    In a saucepan, heat olive oil over medium heat. Add minced shallots and cook until translucent, about 3 minutes. Add Portobello mushrooms and cook until tender.

  2. 9

    Deglaze the Pan

    Pour in the Merlot wine, scraping up any browned bits from the bottom of the pan. Reduce the wine by half.

  3. 10

    Add Broth and Season

    Add beef broth, thyme, salt, and black pepper. Simmer for 10-15 minutes until slightly thickened.

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