Angus Striploin Steak Recipe

Bring steak to room temperature

Remove striploin steaks from the refrigerator 30–45 minutes before cooking so they come to room temperature. Pat both sides dry with paper towels to remove surface moisture.

Season

Season both sides and the edges of the steaks evenly with the salt, black pepper, and garlic powder. Press seasoning lightly so it adheres.

Preheat pan

Place a heavy skillet (cast iron preferred) over high heat and let it get very hot, about 4–6 minutes. The pan should be just smoking.

Add oil and sear

Add the neutral oil and swirl to coat the bottom. Carefully add the steaks to the pan, leaving space between them. Sear without moving for 2–3 minutes, until a deep brown crust forms.

Flip and add butter & aromatics

Flip the steaks and immediately add the butter, crushed garlic cloves, thyme sprigs, and optional rosemary to the pan. As the butter melts, tilt the pan slightly and use a spoon to baste the steaks continuously with the melted butter and aromatics for 1½–3 minutes.

Cook to temperature

Continue basting and cook to desired doneness: about 120–125°F (49–52°C) for rare, 125–130°F (52–54°C) for medium-rare, 135°F (57°C) for medium. Use an instant-read thermometer inserted into the thickest part of the steak to check.

Rest

Transfer steaks to a cutting board and loosely tent with foil. Let rest for 5–10 minutes so juices redistribute; carryover will raise the internal temperature a few degrees.

Finish and serve

If desired, top each steak with a little compound butter or a drizzle of good olive oil and sprinkle with flaky sea salt. Slice against the grain and serve immediately.