Make It Tonight: Boneless Striploin Grilling Steak

Jun 13, 2019

Who doesn’t love a good steak, especially around Fathers’ Day? Any high quality steak cut from Alberta beef needs little preparation—if you have a grill and the weather cooperates, the intense direct heat will cook the meat quickly, adding charred edges and a hint of smokiness. If not, a heavy cast iron skillet set on the stovetop is ideal—it can be heated to high temperatures, cast iron holds and distributes the heat evenly, and will create a beautiful crust all over the surface of your steak.

Skillet Striploin with Rosemary Butter

wk25 striploin steak blogIngredients:
1 striploin steak
canola oil, for cooking
2 Tbsp butter
1 sprig rosemary, leaves chopped
1 shallot, thinly sliced (optional)

Sprinkle your steak with salt and set a heavy (cast iron is ideal) skillet over medium-high heat. Drizzle some oil into the skillet and when it’s hot, cook the steak for about 4 minutes, until a deep crust has developed on the bottom.

Flip the steak and add the butter to the pan. Add the rosemary and shallot and as the butter melts, tip the pan and use it to baste the steak, cooking for another 4-5 minutes (for medium-rare), or until done to your liking. Let the steak rest for 5-10 minutes before slicing and serving with the butter and shallot from the pan poured overtop.

A few tips to produce a restaurant-worthy meal at home: take your steak out of the fridge for 15 minutes or so before you cook it, to take the chill off—a fridge-cold steak will take an extra minute or two, and may not cook through as evenly. Salt it on both sides, and use a bit of oil with a high smoke point, like canola. Let it sit in the pan for a few minutes without disturbing it, to allow the meat to develop a flavourful bottom crust (which will also help release it from the pan), and if you’re a butter fan, a pat of butter in the hot pan will melt and bubble instantly—basting the flipped steak helps it finish cooking through while adding a ton of flavour. Add some finely chopped shallots, garlic or herbs such as rosemary or thyme to add even more flavour, and when you remove the meat from the pan, any browned bits in the bottom can be loosened with a splash of wine, beer, stock or even more butter, and the small quantity of flavourful sauce drizzled over the steak before serving. Fast, easy and impressive!

- Julie Van Rosendaal

Five Make It Tonight recipes for Boneless Striploin Grilling Steak


Skillet Striploin with Rosemary Butter


Steak Bites with Garlic Aioli


Grilled Steak with Gremolata


Striploin with Mushrooms and Broccolini


Striploin with Warm Mustard Potatoes



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