When you have a cut as exquisite as a dry-aged sirloin, aged with Himalayan rock salt, it's crucial to cook it in a way that maximises its inherent flavours and textures. Here are a couple of methods that are particularly well-suited for bringing out the best in your sirloin:
Preparation: Remove the steak from the fridge at least 30 minutes before cooking to allow it to come to room temperature.
Seasoning: Season generously with sea salt and freshly ground black pepper, oil the steak.
Heat the Pan: Place a heavy-bottomed skillet (cast-iron works brilliantly) on high heat.
Searing: Place the steak in the pan. Cook for 2–3 minutes without moving it to develop a golden-brown crust. Flip and repeat on the other side.
Butter Baste: Optional, but for extra flavour, you can add a knob of butter, garlic, and a sprig of rosemary or thyme to the pan and baste the steak.
Temperature Check: For medium-rare, aim for an internal temperature of 54–57°C. Adjust cooking time for your preferred doneness.
Rest: Once cooked to your liking, remove from the pan and let it rest on a plate for at least 5 minutes to allow the juices to redistribute.
Serve: Slice against the grain for maximum tenderness and enjoy!
Preparation: Preheat your oven to 135°C. Place the steak on a wire rack set over a baking sheet.
Oven Time: Cook in the oven until it reaches an internal temperature of about 49–51°C for medium-rare.
Rest: Remove and let it rest for 10–15 minutes.
Pan-Searing: Just before serving, heat a skillet over high heat with a bit of oil and sear the steak for about 1 minute per side to develop a crust.
Serve: Again, allow a few minutes for resting, then slice against the grain and serve.
Preparation: Season the steak and place it in a vacuum-sealed bag with herbs and a touch of oil.
Water Bath: Preheat your sous-vide machine to your desired temperature (e.g., 54°C for medium-rare).
Cook: Submerge the bag in the water bath and cook for 1–4 hours.
Searing: Just before serving, sear the steak in a hot skillet for about 1 minute per side to develop a crust.
Serve: Slice and enjoy your perfectly cooked steak.
Potatoes: From creamy mashed potatoes to crispy roast potatoes or a sophisticated dauphinoise, the spud is a classic partner to steak.
Vegetables: Think grilled asparagus, sautéed mushrooms, or a vibrant pea and mint puree. Steamed or roasted seasonal vegetables also add colour and nutrition.
Salads: A crisp, leafy green salad with a light vinaigrette can offer a refreshing counterpoint to the richness of the steak. For a hearty option, consider a Caesar or a roasted beetroot and goat cheese salad.
Grains: A side of quinoa, couscous, or wild rice can add a wholesome, nutty flavour.
Breads: A slice of artisan sourdough or a soft, garlic-infused focaccia can be delightful.
Peppercorn Sauce: The piquancy of crushed black pepper in a creamy sauce is a timeless match for steak.
Bearnaise or Hollandaise: These rich, egg-based sauces offer a luxurious touch.
Chimichurri: This Argentinian herb sauce adds a zesty, fresh element.
Red Wine Reduction: For a touch of indulgence, nothing beats a deep, glossy reduction of good red wine and beef stock.
Salsa Verde: For a lighter, herbal note, this green sauce is bursting with freshness.