Modu Recipes

Striker Chef's Hanwoo Sirloin Steak with Truffle Sour Cream Sauce

The combination of thick-cut Hanwoo beef sirloin with rich juices and marbling, balanced by a refreshing special truffle sauce that cuts through the richness.

🙋 Recommended for

  • ⭐ For those who want to recreate fine dining-level steaks at home for anniversaries or year-end home parties.
  • ⭐ For those who want a luxurious special sauce that enhances the meat's flavor instead of a typical steak sauce.

Ingredients needed 🛒3 servings

  • 1 piece Hanwoo top-grade sirloin (5-6cm thick)
  • Salt, as needed
  • Whole black pepper (crushed), generous amount
  • 50g butter
  • 10 cloves garlic
  • 1/2 onion
  • 1 paper cup heavy cream
  • 1 tablespoon truffle oil
  • 2 tablespoons sour cream

Recipe 🍳

  1. Trim the thick Hanwoo sirloin by cleanly cutting off the silver skin and excess external fat with a knife.
  2. Since the meat has excellent marbling, generously sprinkle salt on all sides until the surface turns white, for a tight seasoning base.
  3. Place the meat in a heavily heated pan and sear all sides vigorously to create a hard crust.
  4. Once the surface searing is done, coat the meat generously with coarsely crushed whole black pepper to form a pepper crust.
  5. Add butter and whole garlic cloves to the pan, and continuously baste the meat with the melted butter using a spoon (arroser) until cooked to desired doneness, then remove and rest.
  6. Remove half the oil from the pan used to cook the meat, add minced onion and a pinch of salt, and sauté until browned and deeply sweet.
  7. Pour in enough heavy cream to barely cover, boil for 1 minute until thickened, then add truffle oil for its distinctive aroma.
  8. Turn off the heat completely or set to very low, add 2 tablespoons sour cream, and mix well to finish a tangy and rich special sauce.
  9. Slice the rested steak into thick, serving-sized pieces, and serve with the roasted garlic and truffle sour cream sauce.
  1. Trim unnecessary sinew from the sirloin and generously sprinkle salt on all sides.
  2. Sear all sides of the meat strongly in a pan until the surface is crispy.
  3. Coat thickly with whole black pepper, add butter and garlic, baste while cooking, then rest.
  4. In the pan used for the meat, mix onion, heavy cream, truffle oil, and sour cream to make the sauce.

Cooking tips 💡

  • For fatty meat like top-grade Hanwoo, you need to add salt until it seems excessive to cover the greasiness of the fat and ensure the seasoning penetrates evenly.
  • If you add pepper from the start and cook at high heat, it will burn black and create a burnt, bitter taste. Be sure to coat with pepper only after the initial searing is done.
  • Sour cream can separate and curdle if boiled for too long over high heat, so add it at the final stage, turn off the heat, and mix using residual heat.

Shop ingredients on Coupang(Ad)

Hanwoo sirloinSaltWhole black pepperButterGarlicOnionHeavy creamTruffle oilSour cream
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