This is a steakhouse’s classic! Also known as New York Strip Steak, it has a good level of marbling, balanced by glorious beef flavours.
It will be great on the grill but will excel in the skillet with a generous knob of butter. Presented boneless, it is very easy to cut into perfect strip steaks. A whole sirloin roast will easily delight a big crowd.
Matangi Sirloin comes whole or half. Start with removing any silver skin by sliding a small sharp knife between the skin and the muscle, but do not remove the fat cap!
Two reasons for not removing the fat cap:
1. The fat cap acts as a protective blanket for the meat and will help achieve an even cooking.
2. Fat = taste!Melting the fat will release juices full of meaty flavours!
As for any big cut of meat, if possible, season with sea salt flakes the day before cooking. Alternatively remove from the fridge an hour before cooking and generously salt it.
Whether you choose to have a Sirloin roast or Sirloin Steaks the cooking process is the same. Oil your sirloin on all sides with olive oil or clarified butter. Preheat your oven to 240°C.
While your oven heats up, sear your Sirloin on all sides in a very hot pre-heated skillet for the steaks or cast-iron pot for the roast, starting with the fat side down. Once seared, put the skillet / pot in the oven until it reaches an internal temperature of 45-50°C.
Take it out of the oven, cover with foil and let it restl for 10 minutes.
Season to taste and indulge!