Australian Beef Striploin Steak

Also known as the Sirloin or New York Strip, our Australian Beef Striploin Steak is a premium cut known for its fine grain, moderate marbling and bold meaty flavour. Sourced from high-quality Australian cattle, this striploin is ideal for grilling, pan-searing or roasting, delivering consistent results every time. Cut from the short loin, this raw steak boasts of a beautiful balance between tenderness and juiciness, with a firm bite and a natural fat cap that enhances flavour during cooking.

Here is a step-by-step guide to cook the perfect steak:

Step 1: Prep

• Take the Australian Beef Striploin Steak out from the refrigerator 30 – 60 minutes before cooking
• Defrost and bring it to room temperature to ensure even cooking
• Pat the steak thoroughly dry with paper towels
• Season generously on both sides and the edges with kosher salt and black pepper
  

Step 2: Sear

• Heat a cast-iron pan on high until smoking hot
• Add a tablespoon of high-smoke-point oil such as avocado, canola or beef tallow
• Sear the Australian Beef Striploin Steak for 2 – 3 minutes per side to create a thick, brown crust
• Flip the steak every 60 seconds for an even cook and better crust
• Use tongs to hold the steak on its side to render the fat cap for 30 – 60 seconds

Step 3: Baste

• Lower heat to medium
• Add butter, smashed garlic and thyme or rosemary to the pan
• Tilt the pan and use a spoon to repeatedly pour the foaming butter over the steak for 1 – 2 minutes
• Use a meat thermometer and insert it into the thickest part of the Australian Beef Striploin Steak
• Remove the steak at 54 – 57°C for medium-rare doneness
  

Step 4: Rest

• Transfer the cooked Australian Beef Striploin Steak to a cutting board
• Let it rest for 5 – 10 minutes to allow juices to redistribute
• Cover it loosely with foil to ensure the steak stays moist

Step 5: Serve

• Cut the Australian Beef Striploin Steak across the grain into ½-inch thick slices
• Skip the salt and crown your steak with delicious caviar for a luxurious final touch

Doneness Guide

1. Rare: 49 – 52°C
2. Medium-rare: 54 – 57°C (recommended)
3. Medium: 60 – 63°C

To savour a good steak without the hassle of cooking, visit WILD/FIRE.