Kim Ho-yoon's Striploin Steak

Name: Kim Ho-yoon's Striploin Steak
Cook time: 20 min
Total time: 20 min
Yield: 1 servings
Cuisine: Korean
Ingredients: 1 piece striploin (200g, at least 2.5 cm thick); 2 whole garlic cloves; 2 slices butter; cooking oil, as needed; salt, as needed; asparagus, as needed; extra virgin olive oil, as needed; black pepper, to taste

A steak recipe that maximizes the flavor of juices and fat by searing a thick striploin to a crispy exterior and moist interior.

20 min Difficulty Normal Meat & mains

Main ingredients

striploin whole garlic cloves butter asparagus olive oil

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striploin whole garlic cloves butter asparagus olive oil

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Recipe

Pat the surface of the meat dry with a paper towel to remove blood and grease, then let it sit at room temperature for 10–15 minutes to take off the chill, and sprinkle salt evenly.
Heat a thick pan thoroughly, then when it just begins to smoke, add cooking oil and place the meat in the pan, moving it around the entire pan to sear.
When the sides of the meat turn brown, flip frequently to crisp the exterior, then lift it off the pan and rest for 3 minutes for the first resting.
Infuse garlic oil in the pan, then add the rested meat and butter, and baste by spooning the oil over the meat (arroser).
Rest the meat for at least 3 minutes, ideally 5 minutes, for the second resting. Meanwhile, briefly cook the asparagus in olive oil and butter until just tender with a slight bite.
Slice the finished steak diagonally, arrange on a plate, and finish with the sautéed asparagus, a drizzle of olive oil, and black pepper.

Remove moisture from the striploin, season with salt, and let it come to room temperature.
Sear the meat in a hot pan until crispy, rest for the first time, then add butter and garlic to baste.
While the second resting is in progress, sauté the asparagus, slice the meat, and plate.

Cooking tips

Steak meat should be at least 2.5 cm thick to achieve a crispy exterior and moist interior.
To prevent the meat from directly touching the pan bottom and losing juices, rest it on chopsticks or a rack.
Black pepper can burn if added while searing, so it's best to sprinkle it at the end after cooking.

Recommended for

Those who want to perfectly cook a restaurant-quality crispy-outside, moist-inside steak at home.
Those preparing a premium meat dish for an anniversary or home party.

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