STRIP LOIN - THE STEAKHOUSE CLASSIC
Fire-grilled striploin
A straightforward way to let striploin speak for itself: thick steaks, a hot grill, patient resting and just enough seasoning to frame the beef.
SERVES
4 - 6
PREPARATION
20 minutes
COOKING
12 - 18 minutes
BEST FOR
Weekend grill
WHAT YOU WILL NEED
Ingredients
- 1 striploin piece, approximately 1–1.2 kg
- 2 tsp kosher salt
- 1 tsp coarsely ground black pepper
- 1 tbsp neutral cooking oil
- 2 tbsp unsalted butter, softened
- 1 garlic clove, finely grated
- 1 tsp chopped rosemary or thyme
- Flaky salt, for finishing
Working with a natural whole cut
Exact cut weights vary. Adjust seasoning proportionally and use internal temperature—not only time—to guide doneness.
THE METHOD
Cook it with confidence.
Portion and season
Pat the striploin dry and cut it across the grain into steaks 3.5–4 cm thick. Season all over with kosher salt and refrigerate uncovered for at least 45 minutes or up to 24 hours. Bring out of the refrigerator while the grill heats.
Set up two heat zones
Heat one side of the grill to high and leave the other side cooler. Stir together the butter, garlic and herbs. Lightly oil and pepper the steaks immediately before grilling.
Build the crust
Sear the steaks over direct heat, turning as needed, until both broad sides and the fat edge are well browned. Move them to the cooler side if the exterior is colouring faster than the centre is cooking.
Cook by temperature
Continue cooking until the thickest part reaches 63°C / 145°F on a digital thermometer. Brush with the herb butter during the final minute.
Rest and slice
Rest the steaks for 5–10 minutes. Slice across the grain, finish with flaky salt and spoon over any resting juices.
MAKE IT YOURS
For a deeper crust, keep the surface of the steaks dry and turn them several times rather than waiting for only one flip.
SERVE IT WITH
Charred onions, grilled bread and a sharp green salad.
Cook by temperature.
Use a clean digital thermometer in the thickest part of the beef. Health Canada lists 63°C / 145°F for medium-rare pieces and whole cuts of beef. Keep raw-meat utensils and plates separate from cooked food.
