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Roasted Dry Aged Sirloin Steak

SERVINGS
4
RATE THIS RECIPE
(91)
Roasted Dry Aged Sirloin Steak
Ed Brown has the recipe for a steakhouse-quality sirloin steak, simple sides -- acorn squash, sauteed kale and bacony wild mushroomsTODAY
SERVINGS
4
RATE THIS RECIPE
(91)

Ingredients

  • 1 large dry aged prime sirloin steak approximately 2.5 pounds each (boneless)
  • 1 teaspoon olive oil
  • Maldon flake salt and freshly ground black pepper
  • Chef notes

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

    Preparation

    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.