Recipe for grilled striploin steak
Tender and Juicy Grilled Striploin
If you’re a fan of a large, delicious, and juicy steak, then this grilled beef striploin is probably just what you’re looking for. Grilled striploin offers a fantastic taste experience with tenderness, juiciness, richness, and loads of flavor!
What is Striploin?
Striploin is a cut from the cow’s back muscle, extending all the way from the short loin to the sirloin, and it is originally an American cut.
The cut is considered a higher-end beef cut. The primary muscle in striploin is the so-called longissimus dorsi, which is actually the same primary muscle found in a rib-eye steak.
Since striploin is a cut from a single muscle, a steak from this cut contains very little connective tissue or fat – both of which are primarily located between muscles. However, striploin does contain a good amount of intramuscular fat (marbling), which gives the meat plenty of flavor and juiciness.
As you might know, marbling is one of the characteristics that help determine the quality of a given cut – and as you can see, it is definitely present here!
120 Days Dry-Aged Striploin
This grilled striploin steak is without a fat cap and comes from a freshly slaughtered beef short loin, which I have dry-aged in my own aging cabinet for 120 days.
I cut a good, large steak of about 450-500 grams including the bone. After removing both the bone, tendons, and fat, it weighed around 300 grams. This was enough for my wife, myself, and a friend (our 3-year-old isn’t too fond of meat at the moment, so she “got away”).
Grilled striploin steak
Equipment
- Pre-Slicing Knife
- Grill
- Cutting Board
Ingredients
- 300 gram Beef Prime Rib After all fat, tendons, and bones were trimmed off
- Flake Salt to taste
- Pepper from grinder, to taste
Instructions
- Take the steak out of the fridge at least 30 minutes before cooking. Cold meat has a hard time forming a crust and will instead start to "boil" when it hits the heat. This actually applies to all kinds of meat – even ground meat and chicken.
- Then thoroughly dry the meat with paper towels or a clean cloth. Look at your steak and note in which direction the fibers run.
- Season the steak with flaky salt and freshly ground pepper. When dealing with such a delicious piece of meat, it's clear it should be pampered with flaky salt both before and after cooking.
- Place the steak in the center of the scorching hot grill. Let the steak grill for 1 minute on each side. Generally, dry-aged meat requires a shorter cooking time than "normal wet-aged" meat, as it contains less moisture. It can, therefore, easily become dry if cooked for too long.
- Then place the steak over indirect heat. Let the steak grill for another 2-4 minutes on each side, depending on how you prefer your steak. You can relatively easily feel if the steak is done by using the following trick.
Rare:
- Relax your right hand and lightly touch your right thumb and index finger together (without pressing them). Use the index finger of your left hand to press on the "pad" under your right thumb. If it feels the same pressing there as it does when pressing on the steak, your steak is rare.
- Medium:
- Repeat the aforementioned method, but instead touch your right thumb to your right middle finger. The "pad" will now feel the same as the meat when it's medium-cooked.
Rose:
- Same method, but where the thumb touches the ring finger.
Well-done:
- Again, the same method, but with the thumb and little finger. However, it would be a shame to cook such a delicious cut well-done! 😉 Remove the meat from the heat when it’s cooked to your preference.
Preparation
- Place the meat on a cutting board and let it rest (uncovered!) for 2-3 minutes. It’s important not to cover or wrap the meat, as the cooking process will then continue.
- Slice the steak across the fibers.
- Serve.