Bone-in Centre Cut Striploin Recipe

Prepare the Steak

Remove the bone-in striploin steak from the refrigerator and let it come to room temperature for about 30 minutes before cooking. Pat it dry with paper towels.

Season the Steak

Generously season both sides of the steak with kosher salt and black pepper, pressing the seasoning into the meat.

Preheat the Pan

Heat a large cast-iron skillet or heavy pan over medium-high heat. Add the olive oil and allow it to heat until shimmering.

Sear the Steak

Place the steak in the hot skillet and sear for about 4-5 minutes on one side without moving it, until a nice crust forms.

Flip and Add Aromatics

Flip the steak over and add the butter and fresh rosemary to the pan. Continue cooking for an additional 4-5 minutes for medium-rare, basting the steak with the melted butter.

Check for Doneness

Use a meat thermometer to check the internal temperature. It should read 130°F (54°C) for medium-rare.

Rest the Steak

Remove the steak from the skillet and let it rest on a cutting board for at least 10 minutes before slicing.

Serve

Slice the steak against the grain and serve with your choice of sides.