28 Day Dry Aged Sirloin Steak Recipe

Bring to room temperature

Remove the dry-aged sirloin steaks from the refrigerator 45–60 minutes before cooking and pat dry with paper towels. This ensures even cooking.

Season

Season both sides of each steak generously with kosher salt (about 1 tsp per steak) and freshly ground black pepper. Press the seasonings into the meat.

Preheat pan

Place a heavy cast-iron skillet over high heat for 5 minutes until very hot. Add the vegetable oil and heat until shimmering but not smoking.

Sear steaks

Add steaks to the hot skillet and sear without moving for 2–3 minutes until a deep brown crust forms. Flip and sear the other side for 2–3 minutes.

Baste and finish

Reduce heat to medium-low. Add unsalted butter, crushed garlic cloves, and thyme sprigs to the pan. Tilt the pan slightly and spoon the melted butter over the steaks continuously for 1–3 minutes, until internal temperature reaches 125°F (51°C) for medium-rare or 130–135°F (54–57°C) for medium. Total cooking time will depend on steak thickness (approx. 6–10 minutes total).

Rest

Transfer steaks to a cutting board, tent loosely with foil, and rest 8–10 minutes before slicing to allow juices to redistribute.

Preheat oven

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.

Prep broccoli

Cut broccoli crowns into uniform florets and pat dry so they roast instead of steam.

Toss and season

In a bowl, toss broccoli florets with extra-virgin olive oil, sliced garlic, lemon zest, red pepper flakes, kosher salt, and freshly ground black pepper until evenly coated.

Roast

Spread florets in a single layer on the prepared baking sheet. Roast for 14–18 minutes, shaking the pan halfway through, until edges are browned and garlic is golden-crisp.

Finish

Remove from oven, squeeze lemon juice over the broccoli, toss gently, and adjust seasoning if needed. Keep warm until serving.

Par-cook potatoes

Cut peeled russet potatoes into chunks and place in a pot of cold salted water. Bring to a boil and simmer until potatoes are just tender and easily pierced (about 10–12 minutes). Drain thoroughly and let cool slightly.

Mash and mix

Pass the warm potatoes through a ricer or mash very finely in a bowl so there are no lumps (you should have about 2 cups mashed). Stir in melted butter, egg yolk, all-purpose flour, grated Parmesan, salt, and freshly ground black pepper until combined into a smooth, slightly sticky dough.

Form puffs

Heat canola oil in a deep saucepan or fryer to 350°F (175°C). Using two spoons or a piping bag with a large round tip, portion tablespoon-sized mounds of the potato mixture and shape into small rounds. Keep them small so they puff and cook through.

Fry

Fry potato puffs in batches without crowding for about 2–3 minutes until golden-brown and puffed. Turn as needed for even color. Remove with a slotted spoon and drain on paper towels; season immediately with a pinch of salt.

Keep warm

Keep puffs warm in a single layer on a baking sheet in a 200°F (95°C) oven while finishing steaks and broccoli.

Clarify butter

Melt the 8 tbs unsalted butter in a small saucepan over low heat until foam subsides and milk solids separate. Skim foam and pour off clear butterfat into a heatproof container, leaving solids behind. Keep warm.

Make reduction

In a small saucepan combine white wine vinegar, dry white wine, finely chopped shallots, 1 tablespoon of chopped tarragon, and crushed peppercorns. Bring to a simmer and reduce over medium heat until about 2–3 tablespoons of liquid remain. Strain the reduction into a heatproof bowl and let cool slightly.

Whisk egg yolks

Place the egg yolks and cold water in a stainless-steel or glass bowl set over (not in) a saucepan of gently simmering water (double boiler). Whisk vigorously until the mixture thickens and forms ribbons (tempered, about 2–3 minutes).

Emulsify with butter

Remove bowl from heat. Very slowly drizzle the warm clarified butter into the whisked yolks while whisking continuously to build a smooth, thick emulsion. Start drop by drop, then increase to a thin stream as the sauce stabilizes. If sauce becomes too thick, whisk in a few drops of warm water to adjust consistency.

Finish Béarnaise

Stir the reserved reduction and remaining chopped tarragon into the sauce. Add lemon juice and season with salt to taste. Keep the sauce warm (not hot) until serving; maintain over very low heat or in a warm spot. If the sauce begins to separate, whisk gently over the double boiler to re-emulsify.

Slice rested steaks against the grain into 1/4–1/2-inch slices. Arrange slices on warm plates alongside roasted broccoli and a portion of potato puffs. Spoon Béarnaise sauce over the steak or serve on the side. Garnish with a sprinkle of chopped fresh tarragon or cracked pepper, and serve immediately.