Seared Aloha Strip Steak Recipe

Prepare the steaks

Pat the strip steaks dry with paper towels. Trim any large excess fat but leave a thin fat cap for flavor. Lightly score the fat edge in a couple of shallow diagonal cuts to prevent curling.

In a shallow dish or resealable bag, combine soy sauce, pineapple juice, lime juice, minced garlic, brown sugar, smoked paprika, kosher salt, and black pepper. Stir to dissolve sugar.

Add the steaks to the marinade and turn to coat. Marinate at room temperature for 20–30 minutes (no longer than 1 hour). If you prefer, chill up to 2 hours, but bring to room temperature for 20–30 minutes before cooking.

While the steaks rest in the marinade, prepare the onions. Separate the thinly sliced onions into rings and place in a bowl.

In a separate bowl whisk together the flour, cornstarch, sea salt, and black pepper. Add cold sparkling water and whisk until just combined; the batter should be slightly thicker than heavy cream and cling lightly to the onions. If too thick, add a tablespoon of cold water; if too thin, add a tablespoon of flour.

Heat the cup of oil in a heavy skillet or small saucepan over medium-high heat until it reaches 350°F (175°C) or a breadcrumb sizzles and browns in about 30 seconds. Work in batches: dredge onion rings in the batter, letting excess drip off, then carefully add to the hot oil. Fry until golden brown and crisp, about 2–3 minutes per batch.

Use a slotted spoon to transfer fried onions to a paper towel–lined plate. Season immediately with a pinch of fine sea salt. Keep warm in a low oven (200°F / 95°C) on a rack while you cook the steak.

Heat a large cast-iron skillet or heavy-bottomed pan over high heat until very hot, about 4–6 minutes. Add the neutral oil and swirl to coat; it should shimmer but not smoke heavily.

Remove steaks from the marinade and blot both sides dry with paper towels (patting dry ensures better sear). Season very lightly with extra salt and pepper if desired.

Place the steaks in the hot skillet, leaving space between them. Sear without moving for 2.5–3 minutes to develop a deep brown crust. Flip and sear the second side for 2–3 minutes.

Reduce heat to medium-high. Add the butter, thyme sprigs, and smashed garlic to the pan. Tilt the pan and spoon (baste) the melted butter over the steaks continuously for 1–2 minutes to finish cooking and infuse flavor. For medium-rare aim for an internal temperature of 125–130°F (51–54°C); for medium 135°F (57°C). Use an instant-read thermometer for accuracy.

Transfer the steaks to a cutting board and tent loosely with foil. Rest for 5–7 minutes so juices redistribute.

While the steaks rest, return any accumulated juices in the cutting board to the pan and bring to a quick simmer to reduce for 30–45 seconds if desired, scraping up browned bits. Spoon a little of this pan jus over the steaks before serving.

Slice steaks against the grain into 1/4–1/2-inch slices.

Arrange sliced strip steak on a platter or plates. Pile the crispy fried onions on top of the steak slices so they stay crunchy.

Garnish with chopped cilantro if using and serve with lime wedges for squeezing over the meat. Serve immediately.