Simple Sirloin Steak with Shallot Butter

This recipe proves that you can eat an honest steak dinner even if you are a budget driven food shopper.  This is from the cook book $10 dollar dinners from Melissa d'Arabian.

Tip: For a great steak, let it sit at room temperature before cooking; don't overcook it and let it rest after cooking.  Don't be tempted to skip this final step; the impact of resting is hugh.

For the butter

8 tablespoons unsalted butter, at room temperature

1 small shallot, finely chopped or 2 garlic cloves, finely minced or pressed through a garlic press.

(I use both)

1 1/2 tablespoons finely chopped fresh herb's (basil, chives, cilantro, flat leaf parsley, tarragon, or thyme)

To make the Shallot herb butter

1. Place the butter in a medium bowl and stir in the shallot and herbs.  Transfer the butter to the center of a piece of plastic wrap and tightly fold it around the butter.  Roll the plastic wrapped butter into a log and refrigerate for 1 hour or up to 2 days (or freeze for up to 1 month).

To make the steak:

2 10-12 ounce sirloin steaks

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

2 tablespoon vegetable oil

1. Set the steaks on a cutting board and slice them in half crosswise so you have 4 steaks.  Using your knife, round out the clean edges so the sides look softer.  Use paper towels to pat dry both sides of the steaks, then season all over with the salt and pepper.  Set the steaks aside for 15 to 30 minutes to come to room temperature.

2. Heat a grill or grill pan over medium high heat.  Brush both sides of each steak with vegetable oil and place it in the pan, letting it cook without moving it for 3 minutes. Flip the steaks over for medium rate cook until the steaks are 125 degrees (the steaks will continue to cook as they rest) transfer the steaks to 4 plates.

3. Unwrap the butter log and slice off 2 to 3 thin pieces.  Place them on top of each steak and let the steaks rest for 5 to 10 minutes (the butter will melt over the steaks) before serving.

Dry aging at home

Dry aging meat is a great technique to concentrate  the beefy flavor of a steak or roast.  Doing it yourself won't cost you a pretty penny, though dry aged meat will if you buy it from a butcher shop.  Here's how to dry age.

1. Place the steaks or roast on a rack (so air can circulate around the meat) set over a rimmed sheet pan.

2. Leave in the refrigerator at least 3 to 4 days.

3. Slice off any hard, dried bits on the surface before cooking.

Set the steaks on a cutting board