A unique recipe for striploin steak in a cast iron pan with side dishe – Bioangus

Necessary products:

1 striploin steak (about 300 g)
Salt and freshly ground black pepper
2 tbsp. beef tallow
2 cloves of garlic, finely chopped
A few sprigs of fresh thyme
2 sprigs of rosemary

For the Garnish:

500 g of small potatoes, cut into halves
1 large carrot, cut into rounds
200 g of green beans
1 red onion, quartered
1 tbsp. honey
1 tsp Dijon mustard
Juice of 1 lemon

Method of preparation:

Stack Preparation:
- Remove the cooled steak from the refrigerator and let it sit at room temperature for about 30 minutes.
Seasoning and Preparation:
- Season the steak with salt and pepper.
- Heat a pan over medium-high heat with tallow. Place the steak and sear it on each side for 3 minutes.
- Add the garlic, thyme and rosemary to the pan.

When to salt a striploin steak?

Brining the striploin steak a few hours before cooking makes it tender and tastier. Salt softens and enhances the taste. However, it needs time to work its magic. Depending on who you ask, the time varies from 45 minutes to several days. In my experience you need at least 2 hours to see results.

When you salt meat, the salt draws water from the meat to the surface through a process of osmosis. This makes the surface moist and the meat inside drier. Neither is good for making a great steak. Over time, however, the salt will dilute in the surface water and be reabsorbed into the meat along with the water. If you have the luxury of waiting a few hours or salting ahead of time, it will benefit the striploin steak. Otherwise, it is best to salt just before cooking, as a wet surface will affect the browning.

Garnish:
- In a large pan, combine the potatoes, carrots, green beans and red onion.
- Season with salt, pepper, honey, mustard and lemon juice.

Cast iron skillet vs. cast iron grill for grilling striploin steak?

Both will work well, but you won't get those lovely "grill marks" from a cast iron pan unless it has a ribbed bottom.
Depending on the size, it can hold more stacks. A 22 or 25cm round pan may be less roomy depending on how many steaks you want to cook at once.

After preheating the oven with the rack inside on high for 20 minutes, the surface temperature of the rack reaches close to 260 degrees. This is the best possible way to get perfect grill marks. However, once the meat touches the grill, the surface temperature immediately begins to drop, and quickly. Since there is no source of intense heat below, such as a hearth, the temperature of the cast iron grill never fully recovers. This means that you will only get one set of perfect looking grill marks, but no more. Flip the meat and the next set of grill marks will be pale and barely visible.

Grilling a Striploin Stack

Turning the meat frequently results in more even cooking of the striploin steak. The best roast recommendations are to turn the striploin stack several times for better results . They suggest flipping the stripline stack every 30 seconds. .

I took the three minute recommendation because 30 seconds makes more sense when searing a striploin steak on a one-way heat pan. When baking on a hot cast iron pan, the heat is two-way and heat flow is much less of an issue, whereas opening and closing the oven every 30 seconds would result in significant heat loss and longer cooking times.

Seasoning your striploin steak

There is no better flavor for a striploin steak than butter and fresh herbs and a side of vegetables. The butter improves the texture of the striploin steak, making it more "buttery" tender. Herbs add more flavor. I use herb oil on all my steaks and the roast steak is no exception. Feel free to use the blended butter recipe below or use your own.

Time for a break

Resting is important for any striploin steak and the roast steak is no exception. I recommend a 5 minute break. This is enough for the meat fibers to relax and reabsorb some of the juices released during cooking.