How to Cook Striploin Steak — Two Recipes

Name of Cut: Striploin Steak
Cut Details: 2 steaks per pack, 1" thick, fat cap on. Weight: 400–500g total. Tender and flavourful.
Best For: Pan-searing, grilling, or reverse searing.

🍳 Quick & Easy — Cast Iron Striploin with Fat Cap Crisp

Serves: 2
Prep Time: 5 min | Cook Time: 10 min

Ingredients:

• 2 striploin steaks (400–500g)

• 1 tbsp olive oil

• Salt and black pepper

• Optional: garlic butter for finishing

Instructions:

1. Let steaks rest at room temp for 30 min.

2. Season well with salt and pepper.

3. Heat oil in skillet over medium-high heat.

4. Sear fat cap first (hold with tongs), ~2 minutes.

5. Lay flat and sear each side 2–3 minutes.

6. Lower heat, cook 2–4 more min to reach 125–130°F.

7. Rest 5–7 minutes. Serve with garlic butter if desired.

🍷 Slow & Savoury — Reverse Sear Striploin

Serves: 2
Prep Time: 10 min | Cook Time: 30–35 min

Ingredients:

• 2 striploin steaks

• Salt, pepper

• 1 tbsp olive oil or butter

• Optional: garlic cloves, thyme

Instructions:

1. Preheat oven to 250°F.

2. Season steaks generously.

3. Place on wire rack over tray. Roast for 25–30 minutes, until 115°F internal.

4. Sear in hot skillet with oil or butter for 1 min per side.

5. Rest before slicing.

🐄 Grass-fed Tip: The fat cap helps protect the meat — crisp it first and cook gently. Don’t go past medium!