Sirloin Steak – Grass Fed, Dry Aged, Pan Seared, and Oven Finished (Serves 4)
I found Steve Whitmeyer, owner of Brasstown Beef, standing in front of the meat case offering samples when I visited Whole Foods Market in Alpharetta Sunday afternoon. My sample was great so I asked what I should buy for supper and he recommended a dry aged, boneless sirloin steak. I don’t buy $13.99 per pound cuts of meat every day, but since he had come all the way from Brasstown, North Carolina to tell me about his beef, I decided to splurge. He recommended searing the steak 4 minutes on each side in a cast iron skillet and finishing it in a 350-degree oven for 8 minutes. I followed his advice when I got home and enjoyed the best steak I have ever had. Seriously. It was a great piece of meat. Caramelized on the outside, pink and juicy on the inside. My wife and I ate the steak with roasted asparagus that day and enjoyed two more servings of the sirloin with wilted greens later. The experience was so good that I went back this past Sunday, bought the last dry aged, boneless sirloin in the store, and enjoyed it with roasted and stir-fried zucchini and squash.
According to Wikipedia, “Dry-aged beef is beef that has been hung to dry for several weeks. After the animal is slaughtered and cleaned, either an entire half will be hung, or prime cuts (large distinct sections) will be placed in a cooler, also known as a “hot box”. This process involves considerable expense, as the beef must be stored near freezing temperatures. Also, only the higher grades of meat can be dry aged, as the process requires meat with a large, evenly distributed fat content. For these reasons, one seldom sees dry-aged beef outside of steak restaurants and upscale butcher shops. The key effect of dry aging is the concentration and saturation of the natural flavor. The process changes beef by two means. First, moisture is evaporated from the muscle. This creates a greater concentration of beef flavor and taste. Second, the beef’s natural enzymes break down the connective tissue in the muscle, which leads to more tender beef.”
Prep and Cook Time: 25-30 minutes
Sirloin steak (1.5 pounds is enough for four servings)
Directions: Pre-heat oven to 350 degrees. Melt 1 or 2 tablespoons of coconut oil in a heavy skillet over high heat. Season both sides of the steak with a dusting of salt, garlic powder, black pepper, and Jamaican allspice. Lay the meat in the skillet and let it sear undisturbed for 4 minutes on the first side and then 4 minutes on the other side. Transfer the skillet to the oven and let the steak roast for 8 minutes at 350 degrees. At the end of 8 minutes, remove the steak from the oven, transfer to a plate and let it rest for at least 5 minutes before cutting it.
Note: Searing meat is a technique for keeping juices inside where you can enjoy them as you eat. Use tongs to turn and move meat. Puncturing meat with a fork lets valuable juices escape.
Printer friendly version: Sirloin Steak – Grass Fed, Dry Aged, Pan Seared, and Oven Finished