Serving Suggestion: 200g-400g per person
A striploin steak is the perfect middle ground between the tenderloin and ribeye steak. It boasts a melt-in-your-mouth texture experience but is still juicy and has a potently 'beefy' flavour. Striploin steak is incredibly popular in both homes and restaurants as it not only tastes great but is also one of the best sources of protein to consume.
Striploin is cut from the short loin of a cow; this is at the back of the animal behind the ribcage. Because the muscles in the back of the cow are not worked much, the meat is extremely tender and enjoyable. Striploin is known for its beefy flavour and marbling which is loved by many different people. Although striploin steak is a premium cut of beef, it is more affordable than other cuts such as filet mignon.
A striploin does not take long to cook, but it is important that it sits at room temperature for about 30 minutes before being grilled or fried so that muscle fibres are relaxed and the steak cooks evenly throughout. You should also let your steak rest for 5 to 10 minutes after it has cooked to again allow muscles to relax, and for the juice and flavour to distribute evenly through the steak.
If you would like your striploin steak cooked rare, then grill or fry it for about 3 to 4 minutes on each side. Cook your steak for 4 to 5 minutes on each side for medium and 5 to 6 minutes on each side for a well-done striploin steak.
Overall, from the start of preparation to the end of cooking, it will take around 45 to 50 minutes to prepare and cook your steak.
Although this may seem like a long time, striploin steak is a very easy meal to prepare, as once your steak has been seasoned and left to rest for 30 minutes, it will only take around 10 minutes to cook.
Cooking Suggestion
Rub some extra virgin olive oil over its surface and season with a generous sprinkling of salt and black pepper. When ready to cook, place the skillet over high heat for a minute or two before adding the steak. Cook for three minutes on each side for rare, four minutes for medium, and five to six minutes for well done.
The chain is a muscle that runs along the tenderloin and striploin. Because it isn't a very useful thickness, it's sometimes cut off by butchers or chefs and sautéed as a snack.
Country of Origin: Brazil
