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Restaurants›Shore Grill And Grotto›Canadian Prime Striploin 10 Ounce Recipe

Canadian Prime Striploin 10 Ounce Recipe

Name: Shore Grill And Grottos CANADIAN PRIME STRIPLOIN 10 OUNCE Recipe
Cook time: 1 h
Total time: 1 h
Yield: 1 servings
Cuisine: Canadian
Ingredients: 1 each Canadian prime striploin steak (10 oz, bone-out); 1 tbs Kosher salt; 1 tsp Freshly ground black pepper; 1 tbs Neutral oil (canola, grapeseed, or vegetable); 1 tbsp Unsalted butter; 2 each Garlic cloves (crushed, with skin left on); 2 each Fresh thyme sprigs; 12 oz Yukon Gold potatoes (medium); 8 oz Russet potatoes (medium, for roasting); 2 tbsp Unsalted butter (divided); 3 tbsp Whole milk or half-and-half (warmed); 1 tbs Olive oil; 1 tbsp Fresh chives (finely chopped); 1 tsp Salt; 0.5 tsp Black pepper; 6 each Baby carrots (trimmed); 6 each Asparagus spears (trimmed); 1 tbs Olive oil; 0.5 tsp Salt; 0.25 tsp Black pepper; 0.5 each Lemon (zested and juiced); 1 tbs Shallot (finely minced); 60 ml Red wine or beef stock; 60 ml Beef stock (if using wine); 1 tbsp Cold unsalted butter (cubed); 1 tsp Fresh parsley (finely chopped); 0.25 tsp Salt; 0.125 tsp Black pepper

Inspired by Shore Grill And Grotto

Time1h

Serves1

CANADIAN PRIME, POTATO, VEGETABLES

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Ingredients

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Steak

1 each Canadian prime striploin steak (10 oz, bone-out)

1 tbs Kosher salt

1 tsp Freshly ground black pepper

1 tbs Neutral oil (canola, grapeseed, or vegetable)

1 tbsp Unsalted butter

2 each Garlic cloves (crushed, with skin left on)

2 each Fresh thyme sprigs

Potatoes (mashed and roasted combo)

12 oz Yukon Gold potatoes (medium)

8 oz Russet potatoes (medium, for roasting)

2 tbsp Unsalted butter (divided)

3 tbsp Whole milk or half-and-half (warmed)

1 tbs olive oil

1 tbsp Fresh chives (finely chopped)

1 tsp Celtic sea salt

1/2 tsp black pepper

Vegetables

6 each Baby carrots (trimmed)

6 each Asparagus spears (trimmed)

1 tbs olive oil

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1/2 each Lemon (zested and juiced)

Pan sauce (optional)

1 tbs Shallot (finely minced)

1/4 cup (60 ml) Red wine or beef stock

1/4 cup (60 ml) Beef stock (if using wine)

1 tbsp Cold unsalted butter (cubed)

1 tsp Fresh parsley (finely chopped)

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Method

Steak

Bring to temperature

Remove the 10 oz Canadian prime striploin from the refrigerator 45–60 minutes before cooking to come to room temperature. Pat dry thoroughly with paper towels.

Season both sides of the steak generously with kosher salt and freshly ground black pepper. Press the seasoning into the meat so it adheres.

Preheat a heavy skillet or cast-iron pan over high heat until smoking hot (about 5 minutes). Add neutral oil and swirl to coat.

Place the steak in the hot pan and sear without moving for 2.5–3 minutes, until a deep brown crust forms. Flip and sear the other side for 2–3 minutes.

Reduce heat to medium, add 1 tbsp unsalted butter, crushed garlic cloves and thyme sprigs to the pan. Tilt the pan slightly and spoon (baste) melted butter over the steak continuously for 1–2 minutes to develop flavor and finish cooking. For medium-rare aim for internal temperature 130–135°F (54–57°C).

Remove steak to a cutting board, tent loosely with foil and rest for 8–10 minutes before slicing. Resting lets juices redistribute.

Potatoes (mashed and roasted combo)

Preheat oven to 425°F (220°C).

Prepare potatoes

Peel (if desired) and cut Yukon Gold potatoes into 1-inch cubes. Cut russet potato into wedges or 1/2-inch thick rounds for roasting. Place Yukon gold cubes in a pot and cover with cold water; add 1 tsp salt.

Bring the Yukon Gold potatoes to a simmer over high heat and cook until fork-tender, about 12–15 minutes. Drain well.

While Yukon Gold are cooking, toss russet wedges with 1 tbsp olive oil, a pinch of salt and pepper. Spread on a rimmed baking sheet and roast in the preheated oven for 20–25 minutes, turning once, until golden and crisp.

Return drained Yukon Gold to the pot off heat. Add 2 tbsp butter and warmed milk/half-and-half. Mash until smooth but still slightly textured. Stir in chopped chives, 1/2 tsp black pepper and adjust seasoning with salt to taste.

To serve combine a scoop of mashed Yukon Gold with a few roasted russet wedges alongside the steak.

Vegetables

While potatoes roast and steak rests, prepare vegetables: toss baby carrots and asparagus with 1 tbsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper.

Heat a large skillet over medium-high heat. Add carrots and cook, stirring occasionally, for 4–5 minutes until beginning to brown and nearly tender.

Add asparagus to the same skillet and cook for 2–3 minutes until bright green and tender-crisp. Remove from heat and finish with lemon zest and a squeeze of lemon juice. Taste and adjust seasoning.

Pan sauce (optional)

After removing the rested steak from the cutting board, pour off excess fat from the hot pan, leaving browned bits. Place pan over medium heat and add shallot, cook 30–45 seconds until softened.

Deglaze the pan with 60 ml red wine (or 60 ml beef stock if avoiding alcohol), scraping up browned bits. Let reduce by half, about 2–3 minutes. If you used wine, add 60 ml beef stock and reduce another 1–2 minutes until slightly syrupy.

Turn heat to low and whisk in cold butter cubes a piece at a time to emulsify and thicken the sauce. Stir in chopped parsley, season with 1/4 tsp salt and a pinch of pepper. Remove from heat.

Slice the rested steak against the grain into 1/4–1/2 inch slices. Spoon pan sauce over the steak or serve on the side.