Cookwith

Name: Brined & Seared Alberta Striploin with Charred Shallot Herb Butter
Prep time: 40 min
Total time: 40 min
Yield: 2 servings
Ingredients: 2 (8 oz) Alberta beef striploin steaks, about 1 inch thick; 3 cups cold water; 2 tbsp kosher salt; 1 tsp black peppercorns; 2 sprigs fresh thyme; 2 shallots, peeled and halved; 2 tbsp unsalted butter, room temperature; 1 tbsp finely chopped fresh parsley; 1 tsp Dijon mustard; 1/2 tsp lemon zest; 1 tbsp canola oil; Freshly cracked black pepper, to taste

Brined & Seared Alberta Striploin with Charred Shallot Herb Butter

FluffyMango9221

This Alberta-inspired striploin recipe uses a quick scientific brine to lock in juiciness and flavor—an insider technique from top cookbooks. The steaks are pan-seared to a gorgeous crust, then finished with a dollop of charred shallot herb butter, bringing out local character with every bite. The charred shallots lend a subtle smokiness, while lemon and Dijon brighten and cut through the beef’s richness. It’s a steakhouse-worthy entree, perfect for a clear Alberta evening, and simple enough for a weeknight treat. Serve with roasted potatoes or a crisp green salad for a complete meal.

Ingredients

Instructions

In a medium bowl, dissolve the kosher salt in cold water to make a 6% brine. Add the peppercorns and thyme. Submerge the steaks and refrigerate for 30 minutes (or up to 1 hour for extra juiciness).
While the steaks brine, char the shallots: Heat a dry cast iron pan over medium-high. Add shallot halves, cut side down, and cook undisturbed until deeply browned and slightly softened, about 4-5 minutes. Let cool, then finely mince.
In a small bowl, combine softened butter, minced charred shallot, parsley, Dijon mustard, and lemon zest. Mix well and set aside at room temperature.
Remove steaks from brine, pat very dry with paper towels, and let sit at room temperature 10 minutes. Season both sides with cracked black pepper.
Heat canola oil in the cast iron pan over high heat until just smoking. Add steaks and sear undisturbed for 2-3 minutes per side for medium-rare, or until desired doneness. For a thicker steak, add 1-2 minutes per side and finish in a 400°F oven if needed.
Rest steaks on a cutting board, tented loosely with foil, for 5 minutes. Top each with a generous spoonful of charred shallot herb butter before serving.