Striploin Recipe

Remove the striploin from the refrigerator at least 45 minutes (up to 2 hours) before cooking so it comes close to room temperature. Pat the surface thoroughly dry with paper towels.

Trim any excessive fat cap to about 3–5 mm thickness if desired, and score the fat lightly every 1–2 cm to prevent curling while cooking.

Generously season all sides of the striploin with kosher salt and freshly ground black pepper. Sprinkle the garlic powder evenly if using. Press the seasonings into the meat.

Let the seasoned striploin rest uncovered for 20–30 minutes to allow the salt to penetrate and the surface to dry for better searing.

Preheat oven and pan

Preheat the oven to 200°C (400°F). Place a heavy ovenproof skillet (cast iron preferred) in the oven while it heats so it's very hot when you begin searing.

When the oven and pan are hot (about 10 minutes), carefully remove the pan from the oven and set it over medium-high heat on the stovetop. Add the neutral oil and heat until shimmering but not smoking.

Place the striploin in the hot pan, fat-side or presentation side down first. Sear without moving for 2.5–3 minutes to develop a deep golden-brown crust. Flip and sear the opposite side for another 2.5–3 minutes. Sear the edges (fat cap) for 1–2 minutes, holding the roast with tongs to render fat.

Add the unsalted butter, smashed garlic cloves, rosemary, and thyme to the pan. Tilt the pan slightly and spoon the melted butter and aromatics over the roast repeatedly for 30–60 seconds to baste and flavor the crust.

Transfer the pan with the striploin to the preheated oven. Roast until the internal temperature reaches your desired doneness: 50–52°C (122–126°F) for rare, 55–58°C (131–136°F) for medium-rare, 60–63°C (140–145°F) for medium. As a guideline, a 1 kg striploin will take roughly 12–20 minutes in the oven depending on thickness and desired doneness — use an instant-read thermometer for accuracy.

Remove the striploin from the oven when it is 3–4°C (about 5–10°F) below target doneness, as it will continue to rise during resting.

Transfer the striploin to a cutting board and tent loosely with foil. Let rest for 15–20 minutes. Resting allows juices to redistribute and results in a juicier roast.

While resting, spoon any pan juices into a small bowl; skim off excess fat if desired. Whisk in the optional finishing butter or a little extra cold butter to enrich the juices and create a glossy sauce.

Carve the striploin across the grain into 1–1.5 cm thick slices. Serve immediately with pan-drippings spooned over each portion and garnish with reserved rosemary or thyme sprigs if desired.