12 Oz. Beef Sirloin Recipe

Bring steak to room temperature

Remove the 12 oz sirloin from the refrigerator 30–45 minutes before cooking so it reaches room temperature; pat dry with paper towels.

Season both sides generously with kosher salt and freshly ground black pepper (use the listed amounts as a guideline, adjusting to taste).

Preheat a grill or heavy skillet (cast iron preferred) over high heat until very hot (about 10 minutes for a grill or 5–7 minutes for a skillet). If using a skillet, add 1 tbs neutral oil and heat until shimmering.

Sear the steak: Place the steak on the hot grill or skillet and sear without moving for 3–4 minutes to develop a deep brown crust. Flip and sear the second side for another 3–4 minutes. For medium-rare aim for an internal temperature of 125–130°F (use an instant-read thermometer).

During the last 1–2 minutes of cooking, add 1 tbs unsalted butter and fresh thyme sprigs to the pan (or directly on the steak on the grill in a heat-safe pan). Spoon the melted butter over the steak (baste) to add flavor and gloss.

Remove the steak from heat and tent loosely with foil. Rest for 8–10 minutes; carryover cooking will bring the steak to about 130–135°F for medium-rare to medium.

Place the cut potatoes and whole garlic cloves in a large pot and cover with cold water by 1 inch. Add 1/2 tsp salt to the water. Bring to a simmer over medium-high heat and cook until potatoes are fork-tender, about 12–15 minutes.

While potatoes cook, warm the milk and 3 tbs butter in a small saucepan until butter melts and mixture is warm (do not boil). This ensures fluffy, hot whipped potatoes.

Drain potatoes and garlic well and return to the hot pot. Let them sit for 1 minute over low heat to dry out excess moisture (shake the pot occasionally).

Using a potato ricer, masher, or electric hand mixer, mash potatoes and garlic until smooth. Gradually add the warm milk-butter mixture, mixing until creamy and just spreadable. Stir in 2 tbs sour cream (if using). Season with 1 tsp salt and 1 tsp freshly ground black pepper, taste and adjust.

Keep warm until serving; sprinkle chopped chives over the potatoes just before plating.

Trim any tough ends from the broccolini. Toss with 1 tbs extra-virgin olive oil, 1 tsp kosher salt, and 1 tsp freshly ground black pepper to coat evenly.

Place broccolini on the hot grill or in a hot grill pan over medium-high heat. Grill, turning occasionally, until charred in spots and tender-crisp, about 4–6 minutes total.

Remove from heat and, if desired, squeeze the lemon wedge over the broccolini before serving.

In a small saucepan over medium heat, melt 1 tbs unsalted butter. Add the finely minced shallot and cook, stirring occasionally, until softened and translucent, about 3–4 minutes (do not brown).

Add 1 tsp tomato paste and cook 30 seconds more to deepen the flavor. Pour in 1 cup red wine to deglaze the pan, scraping up any fond; increase heat and reduce by about two-thirds until syrupy, about 6–8 minutes.

Add 1 cup beef stock, the thyme sprig, and bay leaf. Simmer gently until sauce coats the back of a spoon and is reduced to about 3/4 cup, about 12–15 minutes. Remove thyme and bay leaf.

Season with 1 tsp salt and 1/2 tsp freshly ground black pepper. Off the heat, swirl in the 2 tbs cold butter pieces one at a time (mounting) until the sauce is glossy and slightly thickened. Taste and adjust seasoning.

Keep warm until plating. If sauce becomes too thick, whisk in a tablespoon of warm stock to loosen.

Slice the rested sirloin against the grain into 4–6 slices. Spoon a generous portion of garlic whipped potatoes onto the plate, arrange grilled broccolini alongside, and fan the sliced steak over or beside the potatoes.

Drizzle the shallot demi-glace over the steak (and a little over the potatoes if desired). Garnish potatoes with chopped chives and serve immediately.