30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Chili's Classic Sirloin
Chili's Classic Sirloin
Chili's Classic Sirloin
⏱1h 30m
👥4
🔥550 cal
Hard
🍽️American
A refined take on Chili's Classic Sirloin, utilizing dry-aging techniques, high-quality ingredients, and a clarified butter sauce for a restaurant-quality experience.
A refined take on Chili's Classic Sirloin, utilizing dry-aging techniques, high-quality ingredients, and a clarified butter sauce for a restaurant-quality experience.
Pat the Dry-Aged Sirloin dry and generously rub with the Dry Rub. Let it sit at room temperature for 30 minutes.
To make clarified butter, melt Unsalted Butter over low heat. Skim off the foam and discard. Carefully pour the clear butterfat into a clean container, leaving the milky solids behind.
Heat Clarified Butter in a cast-iron skillet over high heat until shimmering.
Sear the Sirloin for 3-4 minutes per side for medium-rare, creating a deep crust.
Reduce heat to medium and add a knob of butter to the skillet. Tilt the skillet and baste the steak with the melted butter for 1-2 minutes.
Remove the Sirloin from the skillet and let it rest for 15 minutes.
While the steak rests, add Garlic Herb Butter ingredients to the remaining clarified butter in the skillet and cook for 1 minute, stirring constantly.
Slice the Sirloin against the grain and pour the Garlic Herb Butter over the slices before serving.
Ingredients
4
1.5 lbs680 gDry-Aged Sirloin Steak - 1.5 inch thick
1 tbsp15 mLCoarse Sea Salt
1 tsp5 mLBlack Peppercorns - freshly cracked
1/2 tsp2.5 mLSmoked Paprika
1/4 tsp1.25 mLGarlic Granules
6 oz170 gUnsalted Butter
4 cloves20 gGarlic - minced
3 tbsp45 mLFresh Parsley - chopped
2 tbsp30 mLFresh Rosemary - chopped
1 tbsp15 mLFresh Thyme - chopped
Equipment
Cast-Iron Skillet
Small Saucepan
Cutting Board
Knife
Instructions
Pat the Dry-Aged Sirloin dry and generously rub with the Dry Rub. Let it sit at room temperature for 30 minutes.
To make clarified butter, melt Unsalted Butter over low heat. Skim off the foam and discard. Carefully pour the clear butterfat into a clean container, leaving the milky solids behind.
Heat Clarified Butter in a cast-iron skillet over high heat until shimmering.
Sear the Sirloin for 3-4 minutes per side for medium-rare, creating a deep crust.
Reduce heat to medium and add a knob of butter to the skillet. Tilt the skillet and baste the steak with the melted butter for 1-2 minutes.
Remove the Sirloin from the skillet and let it rest for 15 minutes.
While the steak rests, add Garlic Herb Butter ingredients to the remaining clarified butter in the skillet and cook for 1 minute, stirring constantly.
Slice the Sirloin against the grain and pour the Garlic Herb Butter over the slices before serving.
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