Striploin steak
1 serving
15 minutes
Striploin steak is a true delight for lovers of juicy meat. This type of steak, popular in gourmet cuisine, features a rich meaty flavor and excellent texture due to the perfect balance of fat and fibers. When cooked, it first rests to release its juices, then it's coated with a mixture of peppers and sea salt that enhances its natural sweetness. Grilling on a hot skillet creates an appetizing crust with a characteristic pattern, while the final wrap in foil with butter and chili adds depth to the flavor. Serving with Himalayan salt completes the harmony of this dish. This steak is the choice of true gourmets; it pairs perfectly with a glass of good red wine and a simple side that highlights its rich aroma.
1
Let the steak rest for 15 minutes at room temperature.
2
Grease with olive oil on all sides.
- Olive oil: 1 tablespoon
3
Salt with coarse sea salt.
- Coarse sea salt: to taste
4
Season with a pepper mix. Rub the spices well on all sides.
- Mixed peppercorns (four peppers): to taste
5
Place the steak on a preheated dry grill pan over high heat. Sear for 2-4 minutes.
6
Move the steak in the pan to form a grid pattern. Sear for another 1-2 minutes.
7
Flip the steak. Sear for 2-3 minutes.
8
Move the steak and reduce the heat. Sear for another 5 minutes.
9
Place the cooked steak on foil.
10
Place a couple of slices of butter on top.
- Butter: 20 g
11
Add ground chili on top.
- Chili powder: to taste
12
Wrap in foil and leave for 10 minutes.
13
Transfer to a plate, add coarse Himalayan salt, and serve.
- Pink Himalayan salt: to taste
