Dry Aged Sirloin Recipe

Bring to temperature

Remove steaks from refrigerator at least 45–60 minutes before cooking so they come close to room temperature. Pat dry thoroughly with paper towels.

Season

Generously season both sides of each steak with kosher salt and freshly ground black pepper. Press the seasoning into the meat.

Sear

Heat a heavy skillet or cast-iron pan over high heat until smoking hot. Add neutral oil and swirl. Place steaks in pan without crowding and sear undisturbed for 2–3 minutes to form a deep brown crust.

Flip and baste

Flip steaks and add 3 tablespoons butter, smashed garlic cloves and thyme sprigs. Reduce heat to medium-high. Tilt the pan and spoon the melted butter, garlic and thyme over the steaks repeatedly for 2–4 minutes until an instant-read thermometer registers 125–130°F (52–54°C) for medium-rare, or longer to desired doneness.

Rest

Transfer steaks to a cutting board and tent loosely with foil. Rest for 8–10 minutes to let juices redistribute. Reserve pan juices for the sauce.

Cook potatoes

Place peeled and cubed potatoes in a large pot and cover with cold water by 1 inch. Add 1 teaspoon salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender when pierced, about 15–20 minutes.

Warm dairy

While potatoes cook, warm the butter and milk together in a small saucepan or microwave until butter melts and milk is warm (not boiling).

Drain and mash

Drain potatoes thoroughly and return to the warm pot over low heat for 30–60 seconds to evaporate excess moisture. Pass potatoes through a ricer or mash until smooth. Add warmed butter and half the warm milk, mash to combine. Add sour cream (if using) and remaining milk as needed to reach desired creaminess.

Season and finish

Season with 1 teaspoon salt and 1/2 teaspoon freshly ground pepper, taste and adjust. Fold in chopped chives. Keep warm until plating.

Sauté aromatics

In the same skillet used for the steaks (remove excess fat leaving ~1 tablespoon and any browned fond), add 2 tablespoons butter over medium heat. Add diced shallots and sauté until translucent, about 2–3 minutes. Add minced garlic and cook 30 seconds until fragrant.

Develop flavor

Stir in 1 tablespoon tomato paste and cook 1–2 minutes, stirring, until it darkens slightly. Pour in 1 cup Cabernet Sauvignon to deglaze the pan, scraping up all browned bits. Bring the wine to a simmer and reduce by about half (5–8 minutes).

Simmer with stock

Add 2 cups beef stock, 1/2 cup demi-glace (if using), thyme sprig and bay leaf. Simmer gently until sauce reduces to a glossy, velvety consistency that coats the back of a spoon, about 12–15 minutes. Remove thyme and bay leaf.

Mount and season

Off heat, whisk in the diced cold butter piece by piece to emulsify and give the sauce sheen. Season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. If desired, strain sauce through a fine mesh sieve for a smooth finish.

Finish with pan juices

If pan juices were reserved from steak resting, add 1–2 tablespoons into the sauce and warm through to integrate beef flavor. Keep sauce warm until plating.

Spoon a generous portion of mashed potatoes into the center of each warmed plate. Slice the rested sirloin against the grain into 1/2-inch slices and fan over or alongside the potatoes.

Ladle warm cabernet demi over the steak (and a little onto the potatoes). Garnish with chopped chives, microgreens or parsley and a light sprinkle of coarse finishing salt if desired.

Serve immediately while steak and sauce are warm.