Easy Striploin Steak Recipe

Master the art of the perfect pan-seared steak with this Easy Striploin Steak recipe. Featuring premium Australian Black Angus or New Zealand grass-fed beef, these steaks are seared to a beautiful crust, basted with garlic butter, and finished with a rich, rosemary-infused red wine pan sauce. It's a quick, restaurant-quality meal you can easily whip up at home.

Ingredients

• 4 pieces of striploin steaks

• 4 garlic cloves, smashed

• 4 tablespoon of butter

• 2 tablespoon of olive oil

• 1/2 teaspoon of Salt

• Cracked Black pepper

Sauce

• 1/2 cup of drinking red wine

• minced rosemary

• 1/2 teaspoon of ground black pepper

Instructions

1. Take the steaks out of the fridge and leave at room temperature for 30-40 minutes.
2. Rub the steaks with olive oil, salt, and cracked black pepper on both sides.
3. Preheat a frying pan over a high heat.
4. Place the steaks in the hot pan and sear until a rich, brown crust forms (about 2–3 minutes per side for medium-rare).
5. Reduce the heat to medium. Add the butter and smashed garlic cloves to the pan. As the butter melts and foams, spoon it continuously over the steaks to baste them.
6. Remove the steaks from the pan and leave them to rest on a chopping board for 5–10 minutes.
7. While the steaks are resting, prepare the sauce. Pour the red wine into the warm frying pan, scraping up any browned bits from the bottom.
8. Stir in the minced rosemary and ground black pepper. Simmer for a few minutes until the sauce has reduced and thickened slightly.
9. Serve the rested steaks whole or sliced, generously drizzled with the red wine and rosemary pan sauce.