Kidman Premium Striploin Recipe

Bring to temperature & season

Remove the bone-in striploin from the refrigerator 45–60 minutes before cooking to come to near room temperature. Pat dry thoroughly with paper towels. Generously season both sides and the edges with 1½ tsp kosher salt and 1 tsp freshly ground black pepper, rubbing the seasoning into the meat.

Preheat pan

Place a heavy skillet (cast iron preferred) over high heat for 5 minutes until very hot. Meanwhile, have the oil and butter ready.

Sear the steak

Add 1 tablespoon neutral oil to the hot pan and swirl to coat. Carefully place the steak in the pan, presentation side down first if desired. Sear without moving for 2½–3 minutes until a deep brown crust forms. Flip and sear the other side 2½–3 minutes. Sear and rotate the edges if needed to render fat and color the bone edge, about 1–2 minutes total on edges.

Baste and finish

Reduce heat to medium. Add 1 tablespoon butter, the 2 lightly crushed garlic cloves, and 1 sprig thyme or rosemary to the pan. Tilt the pan slightly and use a spoon to baste the steak with the melted butter and pan juices for 1–2 minutes while cooking to your desired doneness. For a 400 g steak about 1–1.5 inches thick: medium-rare 125–130°F (about 3–5 minutes after searing), medium 135–140°F (5–7 minutes). Use an instant-read thermometer in the thickest part to check temperature.

Rest

Transfer the steak to a cutting board and tent loosely with foil. Rest 8–10 minutes to allow juices to redistribute. Reserve any pan juices for plating if desired.

Slice and serve

Slice the steak across the grain in 1/4–1/2 inch slices, leaving the bone intact on the platter. Spoon chimichurri over or on the side and add the artichoke accompaniment.

While the steak comes to room temperature (or up to 30 minutes before serving), make the chimichurri. Finely chop 1/2 cup packed parsley and 1/4 cup cilantro (if using). In a small bowl combine the chopped herbs with 1 tablespoon fresh oregano (or 1 tsp dried), 2 minced garlic cloves, 1 tablespoon red wine vinegar, 3 tablespoons extra-virgin olive oil, 1/4 tsp red pepper flakes, 1/2 tsp kosher salt, 1/4 tsp freshly ground black pepper and 1/2 tsp lemon juice (optional). Stir thoroughly to combine. Taste and adjust salt, acidity or oil as needed. Let the chimichurri sit at room temperature at least 10 minutes to meld flavors; it can be made up to 4 hours ahead and refrigerated (bring to room temp before serving).

If using canned/jarred artichoke hearts, drain well and pat dry. In a small skillet over medium heat add 1 tablespoon extra-virgin olive oil. Add 1 minced garlic clove and sauté 30 seconds until fragrant (do not brown). Add the artichoke hearts and warm, stirring, for 2–3 minutes until heated and slightly caramelized at the edges. Stir in 1/2 tsp lemon zest, 1/4 tsp salt and 1/4 tsp black pepper. Remove from heat and stir in 1 tablespoon chopped parsley. Taste and adjust seasoning.