Striploin steaks are easy to cook on the grill or in a cast-iron skillet on the stovetop. You can also sear them in a skillet and then transfer it to a preheated 425 F oven to finish cooking.

Let the steaks come to room temperature on the counter for at least 30 minutes before you cook them so they cook evenly. Pat them dry with paper towels so you can get a good sear quickly. And don't be afraid to use some butter with this leaner cut. Striploin steak is favored for its beefy flavour. Fry, Grill or BBQ to suit your taste.

For frying remove the steaks from the fridge 30 minutes before cooking rub them down with some olive oil and then coat a generous amount of sea salt and freshly ground black pepper. The olive oil provides just enough fat to help the salt and pepper create a great, caramelized crust. Have your pan on a high heat for 2 minutes before adding steak, then gently fry until it's just under how you want it cooked - No need to oil pan. 3/4 mins on each side for rare, 4/5 mins for medium and 5/6 minutes for well done. The result is a tender and succulent steak that's impressive to serve and tastes fabulous.

Cooking tip: 

Try turning the steak over on its side to cook the fat first. This must be done on a very hot pan. The fat melts and juices are left on the fan. Then cook either side of the steak in the juices. The fat is where a lot of the flavour is. You will agree after using this technique.

100% Beef.