Canadian Prime Striploin Recipe

Trim and temper

Remove the striploin from the refrigerator 45–60 minutes before cooking to come to room temperature. Pat dry thoroughly with paper towels. Trim any excessive fat cap to about 1/8–1/4 inch if desired, leaving good marbling intact.

Season

Generously season both sides and the edges of the striploin with the kosher salt and freshly ground black pepper. Press seasoning lightly into the meat. Let sit while you preheat your pan or grill (still part of the tempering time).

Preheat cooking surface

Preheat a heavy cast-iron skillet or stainless steel pan over medium-high heat until very hot (a drop of water should sizzle and evaporate). If using a grill, preheat to high heat and oil grates.

Sear

Add the neutral high-smoke oil to the hot pan and coat. Place the striploin in the pan and sear without moving for 2.5–3 minutes until a deep brown crust forms. Flip and sear the other side for 2.5–3 minutes. Sear the edges for 30–60 seconds each to render fat and color the sides.

Finish cooking and baste

Reduce heat to medium. Add the 2 tbs unsalted butter, minced garlic, chopped thyme and rosemary to the pan. Tilt the pan and use a spoon to baste the melted butter and aromatics over the steak repeatedly for 2–6 minutes, depending on thickness, until internal temperature reaches desired doneness: 50–52°C (122–125°F) for rare, 55–57°C (131–135°F) for medium-rare, 60–62°C (140–144°F) for medium. If steak is thick (over 2 in / 5 cm), after searing transfer to a 200°C (400°F) oven to finish for 5–10 minutes while basting occasionally.

Rest steak

Transfer the striploin to a cutting board and tent loosely with foil. Rest for 10–15 minutes to allow juices to redistribute. This also raises the internal temperature 3–5°C (5–9°F).

Optional pan sauce

While the steak rests, if desired, prepare a quick pan sauce. Place the skillet used for searing over medium heat. Add the halved shallot and sauté 1 minute. Deglaze the pan with the 60 ml dry red wine (or 60 ml beef stock) scraping up browned bits. Reduce by half, then add 60 ml beef stock and simmer until slightly reduced. Off heat, whisk in 1 tbs cold unsalted butter to finish and season to taste. Strain if you prefer a smooth sauce.

Compound butter finish (optional)

If you prefer compound butter, mix the softened unsalted butter with minced garlic, chopped thyme and rosemary (from ingredients) and a pinch of pepper. Spoon a dollop onto the hot steak while resting to melt through.

Slice the striploin against the grain into 1/2-inch to 3/4-inch thick slices. Arrange on a warm platter. Sprinkle with coarse finishing salt if desired and garnish with chopped parsley. Serve with the optional pan sauce on the side.