Aged Top Sirloin Recipe

Bring steak to room temperature

Remove the top sirloin from the refrigerator 30–45 minutes before cooking. Pat dry with paper towels.

Season

Just before cooking, season both sides liberally with kosher salt (about 1.5 tsp total) and freshly ground black pepper (about 1 tsp). Press seasoning into the meat.

Sear and cook

Heat a heavy skillet (cast iron recommended) over high heat until smoking. Add 1 tbs neutral oil and swirl. Place steak in the pan and sear undisturbed for 3–4 minutes until a deep brown crust forms. Flip and sear the other side 3–4 minutes. For medium-rare target internal temperature 125–130°F (52–54°C); adjust time +/- 1–2 minutes per side for desired doneness. If the steak is thick and needs more time, reduce heat to medium and continue cooking, flipping occasionally.

Rest and finish with butter

Transfer steak to a cutting board and tent loosely with foil. Let rest 5–8 minutes. While resting, place 2 tbs of the prepared steak butter on top so it melts over the steak. Slice against the grain and serve with any remaining melted butter spooned over slices.

In a small bowl, combine 4 tbs room-temperature unsalted butter with 1 tbs chopped parsley, 1 tbs chopped chives, 1 tsp minced garlic, 1/2 tsp Worcestershire sauce, 1/2 tsp lemon zest, 1/4 tsp salt and 1/4 tsp freshly ground black pepper. Mix until smooth and homogenous. Transfer to plastic wrap or parchment, form into a small log or puck, and chill in refrigerator 15–30 minutes to firm slightly. Reserve 2 tbs to melt over the resting steak and keep the remainder chilled for serving.

Prepare potatoes

Preheat oven to 425°F (220°C). Scrub the russets clean and dry thoroughly. Rub each potato with 1/2 tbs olive oil and sprinkle evenly with 1/4 tsp kosher salt. Prick each potato a few times with a fork.

Bake

Place potatoes directly on the oven rack or on a baking sheet and bake 45–60 minutes, until tender when pierced and skins are crisp. Time varies with potato size.

Finish and load

When potatoes are done, cut a lengthwise slit and push ends to open. Add 1 tbs butter into each potato. Fluff the interior with a fork and season with 1/8 tsp salt and a pinch of black pepper. Top each potato with 1/4 cup sour cream, 1/4 cup shredded cheddar, 2 tbs crumbled bacon (adjust as desired), and sprinkle with 1 tbs sliced green onions. Serve hot.

Prep and grill

Preheat a grill or grill pan to medium-high heat. Toss trimmed asparagus (about 12 spears) with 1 tbs olive oil, 1/4 tsp kosher salt and 1/8 tsp freshly ground black pepper to coat evenly. Place spears perpendicular to the grill grates to avoid falling through.

Grill until tender

Grill the asparagus 3–5 minutes, turning occasionally, until lightly charred and tender-crisp. Remove from heat and transfer to a plate.

Finish

If using, squeeze lemon wedges over asparagus just before serving.