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Roasted Dry Aged Sirloin Steak
Roasted Dry Aged Sirloin Steak
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Using chef's Ed Brown's technique and high-quality beef, you can roast a sirloin to steakhouse perfection in your very own oven.


    • 1 large boneless dry aged prime sirloin steak, approximately 2½ pounds
    • 1 teaspoon olive oil
    • Maldon flake salt and freshly ground black pepper


1. Keep steak in refrigerator overnight uncovered to dry.

2. Remove steak from refrigerator to temper at room temperature 45 minutes prior to cooking.

3. Preheat oven to 375°F.

4. Heat oil in a heavy non-reactive pan on medium heat.

5. Season steak modestly with salt and plenty of ground black pepper.

6. Add steak to pan with the fat touching the pan and do not shake or move; this will color and render some of the fat, approximately 2 minutes. Next lay steak on 1 side and let crust before turning approximately 3 minutes, then flip to other side and do the same.

7. Put steak on a small roasting pan and place in oven to finish cooking to desired doneness, medium rare suggested, approximately 12 to 15 minutes.

8. Remove steak from oven and place on cutting board and let rest 15 minutes for best results prior to slicing. Once sliced, sprinkle a little more of the salt flakes on top.

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