Pan-Seared Striploin with Brown Butter & Thyme
The definitive method. Cape Grim Tallow produces a crust and flavour on roast potatoes that no other fat can replicate — golden, shattering, extraordinary.
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Prep Time
15 min
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Cooking Time
25 Min
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Rest Time
30 min
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Serves
6-8
- 800g Cape Grim Beef striploin, room temperature
- 2 tbsp Extra virgin olive oil
- 4 cloves Garlic, crushed
- 4 sprigs Fresh thyme
- 2 sprigs Fresh rosemary
- 60g Unsalted butter
- To taste Flaky sea salt and cracked black pepper
Recipe By
Niel Perry
Rock Pool Group, Sydney
“With Cape Grim, you get out of the way of the beef. This technique lets the quality of the meat speak completely for itself.””
- Pan-Sear
- Quick
- Dinner
- Weekend
- Striploin
- 1 Remove beef from refrigerator 45 minutes before cooking. Pat dry with paper towel and season generously with salt and pepper on all sides.
- 2 Heat a heavy-based cast iron skillet over high heat until smoking. Add olive oil and immediately place the beef in the pan.
- 3 Sear for 3–4 minutes without moving, until a deep brown crust forms. Flip and repeat on all sides including the fat cap.
- 4 Reduce heat to medium. Add butter, garlic, thyme and rosemary. Tilt pan and baste the beef continuously for 2 minutes.
- 5 Transfer to a rack and rest for 8–10 minutes before slicing. This is crucial — resting allows the juices to redistribute throughout the meat.
- 6 Slice against the grain, approximately 8–10mm thick. Finish with flaky salt and the pan juices.
Cape Grim Beef T-Bone
- Cut Weight
- Suggested Temp
- Best Method
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