Dry-aged Sirloin Recipe

Bring steak to room temperature

Remove the dry-aged sirloin from the refrigerator at least 45–60 minutes before cooking so it reaches room temperature. Pat dry thoroughly with paper towels.

Season

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

Preheat pan

Heat a heavy cast-iron skillet over high heat until very hot (3–5 minutes). Add the neutral oil and heat until it shimmers and just begins to smoke.

Sear

Place the steak in the pan and do not move for 2.5–3 minutes to develop a deep crust. Flip and sear the second side 2.5–3 minutes for medium-rare (adjust 1 minute per side for thinner or thicker steaks).

Baste

Reduce heat to medium-high. Add unsalted butter, smashed garlic cloves, and thyme sprigs to the pan. Tilt the pan and spoon the melted butter over the steak continuously for 1–2 minutes to finish cooking and flavor the crust.

Rest and slice

Transfer the steak to a cutting board and tent loosely with foil. Rest for 8–10 minutes. Slice across the grain into 6–8 mm (1/4–1/3 in) slices just before plating.

Sweat onions

In a wide saucepan over medium-low heat, melt 3 tbs unsalted butter. Add thinly sliced onions with 1 tsp salt and 1 tsp sugar. Cook gently, stirring occasionally, until the onions are soft and translucent and just beginning to caramelize, about 20–25 minutes.

Deglaze

Increase heat to medium and add 60 ml dry white wine. Scrape up any fond and reduce the wine nearly completely, about 2–3 minutes.

Simmer with stock and cream

Add 60 ml stock and 180 ml heavy cream. Bring to a gentle simmer and cook 6–8 minutes until slightly thickened.

Blend

Remove from heat and cool slightly. Transfer the mixture to a blender or use an immersion blender and puree until very smooth. If the texture is too thick, adjust with up to 1–2 tbs stock or cream.

Season

Return to low heat, stir in 1 tsp white pepper and 1/4 tsp freshly grated nutmeg. Taste and adjust salt as necessary. Keep warm until plating.

Prepare herbs

Roughly chop parsley, cilantro, and mint leaves. Peel the garlic.

Pulse and mix

In a food processor, add herbs, garlic, horopito powder (or substitute), lemon zest, lemon juice, and red wine vinegar. Pulse 4–6 times until coarsely chopped. With the motor running, drizzle in 80 ml extra-virgin olive oil until a loose, slightly coarse sauce forms. Alternatively, finely chop by hand and whisk in oil.

Season and rest

Stir in 3/4 tsp sea salt and 1/2 tsp freshly ground black pepper. Taste and adjust acidity or salt. Let the chimichurri rest at room temperature for at least 15 minutes to let flavors meld.

Dress salad

In a small bowl whisk 1 tbs extra-virgin olive oil, 1 tsp lemon juice, 1/4 tsp sea salt and 1/4 tsp black pepper. Add thinly sliced shallot.

Toss

Place trimmed watercress in a bowl, drizzle the dressing over it and toss gently to coat. Keep chilled briefly until plating.

On a warmed shared-plate platter, spoon a generous smear (about 3–4 tbs) of warm soubise where the beef will sit. Fan the sliced dry-aged sirloin on top of the soubise. Spoon 1–2 tbs horopito chimichurri lightly over the sliced steak, leaving some chimichurri on the side for guests. Arrange the dressed watercress alongside the steak as a peppery, fresh counterpoint. Finish with a few drops of the pan juices or reserved browned butter from the skillet and an optional sprinkle of flaky sea salt. Serve immediately so steak remains warm and juicy.