23 Delicious Strip Loin Steak Recipes for Every Occasion

Dive into the savory world of strip loin steak with our roundup of 23 mouthwatering recipes perfect for any occasion! Whether you’re craving a quick weeknight dinner, a seasonal BBQ highlight, or a cozy comfort meal, we’ve got you covered. Each recipe is a testament to the versatility and rich flavor of strip loin steak, promising to inspire your next culinary adventure. Keep reading to discover your new favorite dish!

Garlic Butter Strip Loin Steak

Nothing beats the aroma of garlic butter sizzling on a perfectly seared strip loin steak, especially when it’s a recipe that’s become a staple in my kitchen. Whether it’s a special occasion or just a Wednesday, this dish never fails to impress with its simplicity and depth of flavor.

Ingredients

• 1.5 lbs strip loin steak (I always look for a nice marbling for that extra juiciness)
• 3 tbsp unsalted butter (because let’s be honest, butter makes everything better)
• 2 cloves garlic, minced (fresh is key here for that punchy flavor)
• 1 tbsp extra virgin olive oil (my go-to for high heat cooking)
• Salt and freshly ground black pepper (to season, but we’ll be specific about amounts in the steps)

Instructions

1. Remove the steak from the refrigerator 30 minutes before cooking to bring it to room temperature for even cooking.
2. Heat a heavy skillet over medium-high heat and add the olive oil, swirling to coat the pan.
3. Season the steak generously with 1 tsp salt and 1/2 tsp black pepper on both sides.
4. Once the oil is shimmering, add the steak to the skillet. Sear for 4 minutes on the first side without moving it to get a perfect crust.
5. Flip the steak and cook for another 3 minutes for medium-rare, or until it reaches an internal temperature of 135°F.
6. Reduce the heat to low and add the butter and minced garlic to the skillet. Spoon the melted butter over the steak continuously for 1 minute to infuse it with flavor.
7. Remove the steak from the skillet and let it rest on a cutting board for 5 minutes before slicing against the grain.

Craving this steak yet? The garlic butter not only adds a rich flavor but also creates a beautiful glaze on the steak. Serve it with a side of roasted vegetables or over a bed of creamy mashed potatoes for a meal that’s sure to satisfy.

Herb Crusted Strip Loin Steak

Remember that time you bit into a steak so flavorful and juicy, it felt like a celebration in your mouth? That’s exactly what this Herb Crusted Strip Loin Steak promises. I stumbled upon this recipe during a summer BBQ at a friend’s place, and it’s been my go-to for impressing guests ever since.

Ingredients

• 2 lbs strip loin steak (I always go for grass-fed for that extra flavor)
• 1/4 cup extra virgin olive oil (my kitchen staple for almost everything)
• 3 tbsp Dijon mustard (trust me, it makes all the difference)
• 1/2 cup breadcrumbs (I like mine homemade from day-old sourdough)
• 2 tbsp fresh rosemary, finely chopped (the aroma is just unbeatable)
• 2 tbsp fresh thyme, finely chopped (dried just doesn’t cut it here)
• 1 tsp sea salt (I’m generous with this, to taste)
• 1/2 tsp black pepper, freshly ground (because pre-ground is a no-go)

Instructions

1. Preheat your oven to 375°F (190°C) and let it warm up while you prep the steak.
2. Pat the steak dry with paper towels to ensure a good crust forms.
3. Rub the steak all over with olive oil, then season both sides with salt and pepper.
4. Heat a large oven-safe skillet over medium-high heat until it’s smoking hot, about 2 minutes.
5. Sear the steak for 3 minutes per side to get that gorgeous brown crust.
6. Remove the skillet from heat and brush the top of the steak with Dijon mustard.
7. In a small bowl, mix breadcrumbs, rosemary, and thyme, then press this mixture onto the mustard-coated top of the steak.
8. Transfer the skillet to the oven and roast for 10 minutes for medium-rare, or until your desired doneness.
9. Let the steak rest for 5 minutes before slicing to keep all those juicy flavors locked in.

What you’ll love most about this steak is the contrast between the crispy herb crust and the tender, pink center. Serve it with a side of roasted veggies or atop a bed of arugula for a meal that’s as beautiful as it is delicious.

Peppercorn Strip Loin Steak with Red Wine Sauce

Unbelievable as it may seem, I discovered this Peppercorn Strip Loin Steak with Red Wine Sauce recipe during a chilly evening when I was craving something hearty yet sophisticated. It’s become my go-to for impressing guests or treating myself after a long week.

Ingredients

• 2 strip loin steaks (about 1 inch thick) – I find that thicker steaks retain juiciness better.
• 1 tbsp whole black peppercorns – Crushing them fresh makes all the difference.
• 1 cup dry red wine – A bold Cabernet Sauvignon works wonders here.
• 2 tbsp unsalted butter – Always unsalted, so I can control the seasoning.
• 1 tbsp extra virgin olive oil – My kitchen staple for almost everything.
• 1 small shallot, finely chopped – It adds a subtle sweetness to the sauce.
• 1/2 cup beef broth – Homemade if possible, for that deep flavor.
• Salt to taste – I like to use flaky sea salt for finishing.

Instructions

1. Let the steaks sit at room temperature for 30 minutes before cooking. This ensures even cooking.
2. Heat olive oil in a heavy skillet over medium-high heat until it’s shimmering but not smoking.
3. Season the steaks generously with salt and press the crushed peppercorns onto both sides.
4. Sear the steaks for 3-4 minutes per side for medium-rare, or until they reach an internal temperature of 135°F. Tip: Don’t move them around too much to get a perfect crust.
5. Transfer the steaks to a plate and tent with foil to rest. They’ll continue cooking slightly.
6. In the same skillet, reduce the heat to medium and add the shallot, cooking until soft, about 2 minutes.
7. Pour in the red wine and beef broth, scraping up any browned bits. Tip: Those bits are flavor gold!
8. Simmer the sauce until it’s reduced by half, about 5 minutes. Then, whisk in the butter until the sauce is glossy. Tip: Adding butter off the heat prevents the sauce from breaking.
9. Slice the steaks against the grain and serve drizzled with the red wine sauce.

Buttery, peppery, and with a sauce that’s rich yet balanced, this dish is a showstopper. I love serving it over a bed of creamy mashed potatoes to soak up every last drop of that incredible sauce.

Strip Loin Steak with Mushroom Sauce

Nothing beats the comfort of a perfectly cooked steak, especially when it’s a juicy strip loin topped with a rich mushroom sauce. I remember the first time I tried this combination at a small bistro in Chicago; it was love at first bite, and I’ve been perfecting my version ever since.

Ingredients

• 1.5 lbs strip loin steak (I always go for USDA Prime for that extra marbling)
• 2 cups sliced cremini mushrooms (baby bellas work great too)
• 2 tbsp unsalted butter (because everything’s better with butter)
• 1 tbsp extra virgin olive oil (my kitchen staple)
• 1/2 cup heavy cream (for that luxurious sauce texture)
• 1 tsp Dijon mustard (adds a nice tangy depth)
• 2 cloves garlic, minced (fresh is best, no substitutes here)
• Salt and freshly ground black pepper (to season, but we’ll be specific in the steps)

Instructions

1. Preheat your skillet over medium-high heat until it’s hot enough that a drop of water sizzles on contact, about 2 minutes.
2. Season both sides of the steak generously with salt and pepper, about 1/2 tsp salt and 1/4 tsp pepper per side.
3. Add olive oil to the skillet, then place the steak in. Cook for 4 minutes on the first side without moving it to get a perfect sear.
4. Flip the steak and cook for another 3 minutes for medium-rare, or until it reaches an internal temperature of 135°F on a meat thermometer.
5. Remove the steak from the skillet and let it rest on a plate, loosely covered with foil, for 5 minutes. This keeps it juicy.
6. In the same skillet, melt butter over medium heat. Add mushrooms and cook until they’re golden and have released their moisture, about 5 minutes.
7. Stir in garlic and cook for 30 seconds until fragrant, being careful not to burn it.
8. Whisk in heavy cream and Dijon mustard, simmering for 2 minutes until the sauce thickens slightly. Season with a pinch of salt and pepper.
9. Slice the rested steak against the grain and serve topped with the mushroom sauce.

Delight in the tender, buttery steak paired with the earthy, creamy mushroom sauce. For an extra touch, serve it over a bed of garlic mashed potatoes or alongside roasted asparagus.

Balsamic Glazed Strip Loin Steak

Last weekend, I stumbled upon the most succulent strip loin steak at my local butcher, and I knew it was destined for a balsamic glaze that would make it unforgettable. There’s something about the combination of rich, savory steak with the sweet and tangy balsamic reduction that feels like a special occasion, even on a Tuesday night.

Ingredients

• 1.5 lbs strip loin steak (I always go for a thickness of about 1.5 inches for the perfect sear)
• 2 tbsp extra virgin olive oil (my kitchen staple for almost everything)
• 1/2 cup balsamic vinegar (the good stuff makes all the difference)
• 2 tbsp honey (for that irresistible sweetness)
• 2 cloves garlic, minced (because garlic is life)
• Salt and freshly ground black pepper (to season generously)

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s ready for the steak after searing.
2. Season the steak generously with salt and pepper on both sides. Let it sit at room temperature for about 20 minutes for even cooking.
3. Heat olive oil in a large, oven-safe skillet over medium-high heat until it’s shimmering but not smoking.
4. Sear the steak for 3 minutes on each side to develop a beautiful crust. Tip: Don’t move the steak around too much to get that perfect sear.
5. Transfer the skillet to the preheated oven and cook for about 6-8 minutes for medium-rare, or until your desired doneness. Tip: Use a meat thermometer for accuracy—135°F (57°C) for medium-rare.
6. While the steak cooks, combine balsamic vinegar, honey, and minced garlic in a small saucepan over medium heat. Simmer until the mixture reduces by half and becomes syrupy, about 5 minutes. Tip: Stir occasionally to prevent burning.
7. Remove the steak from the oven and let it rest for 5 minutes before slicing against the grain.
8. Drizzle the balsamic glaze over the sliced steak and serve immediately.

Out of the oven, this steak is a masterpiece of textures—crispy on the outside, tender and juicy inside, with the glaze adding a glossy, flavorful finish. Try serving it over a bed of arugula with shaved parmesan for a simple yet elegant meal.

Strip Loin Steak with Blue Cheese Butter

Unbelievable how a simple strip loin steak can transform into a gourmet meal with just a few additions. I remember the first time I tried adding blue cheese butter to my steak; it was a game-changer, and now it’s a staple in my kitchen for special occasions.

Ingredients

• 1 strip loin steak (about 1 inch thick) – I find this thickness perfect for a juicy medium-rare.
• 2 tbsp unsalted butter, softened – Always go for unsalted to control the seasoning.
• 1/4 cup crumbled blue cheese – The stronger, the better for that punch of flavor.
• 1 tbsp fresh parsley, finely chopped – Adds a fresh contrast to the rich butter.
• Salt and freshly ground black pepper – To season the steak; I’m generous with the pepper.
• 1 tbsp extra virgin olive oil – My go-to for searing; it has a high smoke point.

Instructions

1. Let the steak sit at room temperature for 30 minutes before cooking. This ensures even cooking.
2. Preheat your skillet over medium-high heat until it’s smoking hot, about 5 minutes. A hot skillet is key for a perfect sear.
3. Season the steak generously with salt and pepper on both sides.
4. Add olive oil to the skillet, then place the steak in. Sear for 4 minutes on the first side without moving it to get a nice crust.
5. Flip the steak and cook for another 3 minutes for medium-rare. Use a meat thermometer to check for 135°F if you’re unsure.
6. While the steak rests, mix the softened butter, blue cheese, and parsley in a small bowl. Tip: Letting the butter soften naturally makes it easier to mix.
7. Top the rested steak with a generous dollop of the blue cheese butter. The residual heat will melt it slightly.

Last night’s dinner was a testament to how the creamy, tangy blue cheese butter complements the rich, juicy steak. Serve it with a side of roasted vegetables or a crisp salad to cut through the richness.

Asian Inspired Strip Loin Steak

Over the years, I’ve found that the secret to a memorable steak lies not just in the cut but in the flavors that embrace it. This Asian Inspired Strip Loin Steak is a testament to that belief, combining the robustness of strip loin with the delicate balance of Asian flavors. It’s a dish that’s as much about the journey as it is about the destination.

Ingredients

• 1.5 lbs strip loin steak (I always look for a piece with good marbling for that extra juiciness)
• 1/4 cup soy sauce (low sodium is my go-to to control the saltiness)
• 2 tbsp honey (for that perfect glaze)
• 1 tbsp grated ginger (freshly grated makes all the difference)
• 2 cloves garlic, minced (because garlic is life)
• 1 tbsp sesame oil (toasted sesame oil adds a nutty depth)
• 1/2 tsp red pepper flakes (adjust according to your heat preference)
• 2 tbsp vegetable oil (for searing)
• Green onions, sliced (for garnish, and I love the color pop they add)

Instructions

1. In a bowl, whisk together soy sauce, honey, ginger, garlic, sesame oil, and red pepper flakes to create the marinade.
2. Place the steak in a resealable bag or shallow dish and pour the marinade over it, ensuring it’s fully coated. Let it marinate in the refrigerator for at least 2 hours, though overnight is ideal for deeper flavor.
3. Remove the steak from the marinade and let it sit at room temperature for 30 minutes before cooking to ensure even cooking.
4. Heat vegetable oil in a cast-iron skillet over medium-high heat until it’s shimmering but not smoking, about 2 minutes.
5. Sear the steak for 4-5 minutes on each side for medium-rare, or until it reaches an internal temperature of 135°F. Let it rest for 5 minutes before slicing against the grain.
6. Garnish with sliced green onions before serving.

Great served over a bed of steamed jasmine rice or alongside a crisp Asian slaw, this steak is a harmony of flavors and textures. The marinade not only tenderizes the meat but also imparts a sweet and savory glaze that’s irresistible. The slight heat from the red pepper flakes adds just the right amount of kick, making each bite a delightful experience.

Strip Loin Steak with Chimichurri Sauce

Finally, a dish that never fails to impress at my dinner parties—strip loin steak with chimichurri sauce. It’s my go-to when I want to combine elegance with ease, and the vibrant green sauce adds a fresh twist that guests always rave about.

Ingredients

• 1.5 lbs strip loin steak (I find that a thicker cut ensures a juicier result)
• 1 cup fresh parsley, finely chopped (flat-leaf is my preference for its milder flavor)
• 3 garlic cloves, minced (because fresh is always better)
• 1/4 cup red wine vinegar (it adds the perfect tang)
• 1/2 cup extra virgin olive oil (my kitchen staple for richness)
• 1 tsp salt (I like to use sea salt for its clean taste)
• 1/2 tsp crushed red pepper flakes (adjust based on your heat preference)

Instructions

1. Remove the steak from the fridge 30 minutes before cooking to bring it to room temperature—this ensures even cooking.
2. Preheat your grill or skillet to high heat, aiming for about 450°F, to get that perfect sear.
3. Season the steak generously with salt on both sides right before cooking to enhance the flavor without drawing out moisture.
4. Place the steak on the grill or skillet and cook for 4-5 minutes per side for medium-rare, or until the internal temperature reaches 135°F.
5. While the steak cooks, mix parsley, garlic, red wine vinegar, olive oil, salt, and red pepper flakes in a bowl to make the chimichurri sauce.
6. Let the steak rest for 5 minutes after cooking to allow the juices to redistribute—this step is crucial for a moist steak.
7. Slice the steak against the grain for tenderness and serve topped with the chimichurri sauce.

Delight in the contrast of the charred, savory steak against the bright, herby chimichurri. I love serving this with a side of roasted potatoes or a crisp salad to round out the meal.

Smoked Strip Loin Steak

After countless weekends experimenting with my smoker, I’ve finally perfected the art of the Smoked Strip Loin Steak. It’s become my go-to for impressing guests or treating myself to a luxurious meal at home.

Ingredients

• 1 (2-pound) strip loin steak – I always look for one with a nice marbling of fat for that unbeatable flavor.
• 2 tbsp extra virgin olive oil – my kitchen staple for just about everything.
• 1 tbsp kosher salt – because it’s all about that perfect seasoning.
• 1 tbsp freshly ground black pepper – freshly ground makes all the difference.
• 2 cloves garlic, minced – for that aromatic kick.
• 1 tsp smoked paprika – to enhance the smoky flavor from the grill.

Instructions

1. Preheat your smoker to 225°F. I like using hickory wood chips for a robust flavor.
2. While the smoker heats, rub the steak all over with olive oil. This helps the seasoning stick and promotes a beautiful crust.
3. In a small bowl, mix together the salt, pepper, minced garlic, and smoked paprika. Generously coat the steak with this mixture.
4. Place the steak on the smoker. Insert a meat thermometer into the thickest part, avoiding fat. Smoke until the internal temperature reaches 135°F for medium-rare, about 1.5 to 2 hours. Tip: Resist the urge to open the smoker too often; it lets heat escape.
5. Once the steak reaches the desired temperature, remove it from the smoker and let it rest for 10 minutes. This allows the juices to redistribute. Tip: Cover it loosely with foil to keep it warm.
6. Slice against the grain for the most tender bites. Tip: Use a sharp knife to ensure clean cuts.

With its smoky crust and juicy interior, this steak is a showstopper. I love serving it with a simple arugula salad to balance the richness.

Strip Loin Steak with Roasted Vegetables

Few things bring me as much joy as a perfectly cooked strip loin steak paired with roasted vegetables. It’s a dish that feels both indulgent and wholesome, and it’s become a staple in my kitchen for weekend dinners. I love how the savory steak contrasts with the sweet, caramelized veggies—it’s a match made in heaven.

Ingredients

• 1.5 lbs strip loin steak (I always let mine sit out for about 20 minutes to take the chill off—it cooks more evenly that way.)
• 2 tbsp extra virgin olive oil (My go-to for its fruity flavor and high smoke point.)
• 1 tsp kosher salt (Don’t skimp here—it’s key for flavor.)
• 1/2 tsp freshly ground black pepper (Freshly ground makes all the difference.)
• 1 lb baby potatoes, halved (They’re the perfect size for roasting and get wonderfully crispy.)
• 2 cups broccoli florets (I like the texture they add, and they soak up the steak juices beautifully.)
• 1 large carrot, sliced into 1/2-inch rounds (A sweet, colorful addition to the mix.)

Instructions

1. Preheat your oven to 400°F (200°C). This ensures your veggies will roast to perfection.
2. While the oven heats, toss the baby potatoes, broccoli florets, and carrot slices with 1 tbsp of olive oil, 1/2 tsp of salt, and 1/4 tsp of black pepper on a baking sheet. Spread them out in a single layer for even roasting.
3. Roast the vegetables in the preheated oven for 25 minutes, stirring halfway through. You’ll know they’re done when the potatoes are golden and fork-tender.
4. Meanwhile, heat the remaining 1 tbsp of olive oil in a large skillet over medium-high heat. Season the steak with the remaining salt and pepper.
5. Sear the steak for 4-5 minutes per side for medium-rare, or until it reaches your desired doneness. Let it rest for 5 minutes before slicing to keep all those delicious juices inside.
6. Serve the sliced steak alongside the roasted vegetables. The contrast of the juicy, flavorful steak with the sweet, crispy veggies is unbeatable. Try drizzling a little balsamic glaze over the top for an extra touch of sweetness and acidity.

Now, the texture of the steak should be tender and juicy, with a beautiful crust from the sear, while the vegetables offer a mix of crispy edges and soft centers. The flavors meld together in a way that’s both rich and refreshing, making every bite a delight. For a creative twist, serve the steak and veggies over a bed of arugula for a peppery contrast that elevates the dish even further.

Strip Loin Steak Tacos

Guess what I stumbled upon during my latest culinary adventure? A dish that’s as fun to make as it is to eat—Strip Loin Steak Tacos. It’s a game-changer for taco night, blending the richness of steak with the freshness of toppings, and trust me, it’s worth every bite.

Ingredients

• 1.5 lbs strip loin steak (I always go for grass-fed for that extra flavor)
• 2 tbsp extra virgin olive oil (my kitchen staple)
• 1 tsp salt (sea salt works wonders here)
• 1 tsp black pepper (freshly ground, please)
• 1 tsp garlic powder (because garlic makes everything better)
• 1 tsp cumin (for that authentic taco vibe)
• 8 small corn tortillas (warmed up, they’re just better)
• 1 cup diced tomatoes (I like them juicy)
• 1/2 cup diced red onion (for a bit of crunch)
• 1/4 cup chopped cilantro (don’t skip this, it’s a game-changer)
• 1 lime, cut into wedges (for that zesty finish)

Instructions

1. Preheat your grill or skillet to medium-high heat, about 400°F, to get that perfect sear.
2. Rub the steak with olive oil, then season both sides with salt, pepper, garlic powder, and cumin. Let it sit for 5 minutes to absorb the flavors.
3. Place the steak on the grill or skillet. Cook for 4 minutes on one side, then flip and cook for another 3 minutes for medium-rare. Tip: Resist the urge to move the steak around; let it sear properly.
4. Remove the steak from heat and let it rest on a cutting board for 5 minutes. This keeps it juicy.
5. While the steak rests, warm the tortillas on the grill or skillet for about 30 seconds on each side. Tip: Cover them with a towel to keep warm.
6. Slice the steak against the grain into thin strips. Tip: Cutting against the grain ensures each bite is tender.
7. Assemble the tacos by placing steak strips on each tortilla, then topping with tomatoes, red onion, cilantro, and a squeeze of lime.

Combining the smoky, juicy steak with the crisp, fresh toppings creates a taco that’s bursting with flavor and texture. Serve these tacos with a cold beer or a margarita for the ultimate taco night experience.

Strip Loin Steak Salad with Avocado Dressing

Now, let me tell you about a dish that’s been a game-changer in my kitchen – a strip loin steak salad with avocado dressing. It’s the perfect blend of hearty and fresh, and it’s become my go-to for impressing dinner guests or treating myself on a busy weeknight.

Ingredients

• 1 strip loin steak (about 1 lb) – I like mine about an inch thick for the perfect sear.
• 2 cups mixed greens – the fresher, the better. I often grab whatever looks good at the farmers’ market.
• 1 ripe avocado – because who doesn’t love avocado?
• 1/4 cup extra virgin olive oil – my kitchen staple for dressings.
• 2 tbsp lime juice – freshly squeezed, please. It makes all the difference.
• 1 garlic clove, minced – for that little kick.
• Salt and pepper – to season the steak and dressing.

Instructions

1. Preheat your grill or skillet to high heat (about 450°F) – a hot surface is key for a good sear.
2. Season the strip loin steak generously with salt and pepper on both sides.
3. Place the steak on the grill or skillet and cook for 4 minutes on each side for medium-rare. Tip: Don’t move the steak around too much to get those beautiful grill marks.
4. Remove the steak from the heat and let it rest for 5 minutes. This keeps it juicy.
5. While the steak rests, blend the avocado, olive oil, lime juice, minced garlic, and a pinch of salt in a blender until smooth. Tip: If the dressing is too thick, add a tablespoon of water at a time until it’s just right.
6. Slice the steak against the grain into thin strips. Tip: Cutting against the grain ensures each bite is tender.
7. Toss the mixed greens with half of the avocado dressing and plate them.
8. Arrange the steak slices on top of the greens and drizzle with the remaining dressing.

Here’s the deal: the creaminess of the avocado dressing pairs perfectly with the charred, juicy steak, while the greens add a fresh crunch. Sometimes, I like to add a sprinkle of crushed red pepper flakes for an extra zing. Enjoy!

Strip Loin Steak Sandwich with Caramelized Onions

How many times have you craved something hearty, yet simple enough to whip up on a busy weeknight? That’s exactly where this Strip Loin Steak Sandwich with Caramelized Onions comes into play. It’s my go-to when I need a quick, satisfying meal that feels a bit gourmet without the fuss.

Ingredients

• 1 strip loin steak (about 1 lb) – I always look for a piece with good marbling for that extra flavor.
• 2 large onions, thinly sliced – Yellow onions work best here for their sweetness when caramelized.
• 2 tbsp extra virgin olive oil – My kitchen staple for almost everything.
• 1 tbsp butter – Because everything’s better with butter, right?
• Salt and freshly ground black pepper – To season, and I’m generous with both.
• 4 slices of crusty bread – Sourdough is my favorite for its tangy flavor and crisp texture.
• 1 tbsp balsamic vinegar – Just a splash to deglaze the pan and add depth to the onions.

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, until they start to soften, about 5 minutes.
2. Reduce the heat to low and continue cooking the onions, stirring every few minutes, until they’re deeply golden and caramelized, about 25 minutes. Tip: Patience is key here; don’t rush the caramelization.
3. While the onions cook, season the steak generously with salt and pepper on both sides.
4. Heat the remaining 1 tbsp olive oil in another skillet over high heat. Once hot, add the steak and cook for about 4 minutes per side for medium-rare, or until it reaches your desired doneness. Tip: Let the steak rest for 5 minutes before slicing to keep it juicy.
5. In the last 2 minutes of cooking the onions, add the balsamic vinegar and butter, stirring to combine. This adds a rich, glossy finish to the onions.
6. Toast the bread slices lightly, if desired.
7. Slice the rested steak against the grain into thin strips.
8. Assemble the sandwiches by layering the steak and caramelized onions between the bread slices.

Deliciously juicy and packed with flavor, this sandwich is a testament to how simple ingredients can create something extraordinary. Serve it with a side of crispy fries or a fresh salad for a complete meal that’s sure to impress.

Strip Loin Steak with Sweet Potato Mash

Zesty flavors and hearty meals are what I live for, especially when it comes to combining the rich taste of steak with the comforting sweetness of potatoes. Today, I’m sharing my go-to recipe for Strip Loin Steak with Sweet Potato Mash, a dish that never fails to impress at my dinner table.

Ingredients

• 2 strip loin steaks (about 1 inch thick, because thickness matters for that perfect sear)
• 2 large sweet potatoes (I always go for the orange-fleshed ones for their natural sweetness)
• 1/4 cup heavy cream (it makes the mash irresistibly creamy)
• 2 tbsp unsalted butter (I swear by grass-fed for its rich flavor)
• 1 tbsp extra virgin olive oil (my kitchen staple for almost everything)
• Salt and freshly ground black pepper (to season, because freshly ground makes all the difference)

Instructions

1. Preheat your oven to 400°F (200°C) to get it ready for the sweet potatoes.
2. Wash the sweet potatoes thoroughly, then prick them all over with a fork. This prevents them from bursting in the oven.
3. Place the sweet potatoes on a baking sheet and roast for 45-50 minutes, until they’re soft all the way through. Tip: Rotate them halfway through for even cooking.
4. While the sweet potatoes are roasting, season both sides of the steaks generously with salt and pepper.
5. Heat the olive oil in a skillet over medium-high heat until it’s shimmering but not smoking. This ensures a perfect sear.
6. Add the steaks to the skillet and cook for 4-5 minutes on each side for medium-rare. Tip: Don’t move them around too much to get that beautiful crust.
7. Remove the steaks from the skillet and let them rest on a plate for at least 5 minutes. This lets the juices redistribute.
8. Once the sweet potatoes are done, scoop out the flesh into a bowl. Add the butter and heavy cream, then mash until smooth. Season with salt and pepper to taste. Tip: For extra smoothness, pass the mash through a sieve.

Kick back and enjoy the contrast of the juicy, flavorful steak against the creamy, sweet potato mash. For an extra touch, I like to drizzle a bit of balsamic reduction over the steak before serving. It’s a simple dish that feels anything but ordinary.

Strip Loin Steak and Eggs Breakfast

Breakfast has always been my favorite meal of the day, and there’s nothing quite like starting your morning with a hearty strip loin steak and eggs. It’s a dish that feels indulgent yet simple, perfect for those lazy weekend mornings when you have a bit more time to savor the cooking process.

Ingredients

• 1 strip loin steak (about 1 inch thick) – I find that a thicker cut ensures a juicy interior.
• 2 large eggs – Room temperature eggs blend better when scrambled.
• 1 tbsp extra virgin olive oil – My go-to for its fruity notes.
• Salt and freshly ground black pepper – To season, because flavor starts here.
• 1 tbsp butter – For that rich, golden finish on the eggs.

Instructions

1. Remove the steak from the fridge 30 minutes before cooking to bring it to room temperature for even cooking.
2. Heat a skillet over medium-high heat and add the olive oil, swirling to coat the pan.
3. Season the steak generously with salt and pepper on both sides.
4. Place the steak in the skillet and cook for 4 minutes on one side without moving it to get a good sear.
5. Flip the steak and cook for another 3-4 minutes for medium-rare, or until your desired doneness.
6. Transfer the steak to a plate and let it rest for 5 minutes. Tip: Resting allows the juices to redistribute.
7. In the same skillet, reduce the heat to medium and melt the butter.
8. Crack the eggs into the skillet and scramble them gently until just set, about 2 minutes. Tip: Keep the eggs moving for soft, creamy curds.
9. Season the eggs with a pinch of salt and pepper right before they’re done.
10. Slice the steak against the grain and serve alongside the scrambled eggs. Tip: Slicing against the grain ensures each bite is tender.

Combining the rich, beefy flavors of the strip loin with the creamy, soft texture of scrambled eggs creates a breakfast that’s both satisfying and elegant. For an extra touch, serve it with a side of toasted sourdough to soak up any remaining egg yolk and steak juices.

Strip Loin Steak Stir Fry

Yesterday, I found myself staring at a beautiful strip loin steak in my fridge, wondering how to turn it into something extraordinary without spending hours in the kitchen. That’s when the idea of a quick yet luxurious stir fry hit me—perfect for a weeknight dinner that feels special.

Ingredients

• 1 strip loin steak (about 1 lb), thinly sliced against the grain – I’ve learned this trick ensures every bite is tender.
• 2 tbsp extra virgin olive oil – my kitchen staple for its fruity notes.
• 1 red bell pepper, sliced – adds a sweet crunch that I love.
• 2 cloves garlic, minced – because what’s a stir fry without garlic?
• 1 tbsp soy sauce – for that umami depth.
• 1 tsp honey – a little sweetness to balance the flavors.
• 1/2 tsp red pepper flakes – adjust to your heat preference, but I like a bit of a kick.

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 1 minute. This is crucial for getting a nice sear on the steak.
2. Add the sliced steak to the skillet, spreading it out in a single layer. Let it cook undisturbed for 2 minutes to develop a golden crust.
3. Flip the steak pieces and add the bell pepper and garlic. Stir fry for another 2 minutes until the peppers start to soften.
4. Pour in the soy sauce and honey, stirring to coat everything evenly. The honey will caramelize slightly, adding a beautiful glaze to the dish.
5. Sprinkle the red pepper flakes over the top and give it one final stir. Cook for an additional 30 seconds to meld the flavors.

Serve this stir fry over a bed of steamed rice or noodles for a complete meal. The steak is wonderfully juicy, with a hint of sweetness and spice that makes every forkful irresistible. Sometimes, I like to garnish it with sliced green onions for an extra pop of color and freshness.

Strip Loin Steak with Creamy Spinach

Mmm, there’s nothing quite like the sizzle of a perfectly cooked strip loin steak to make your mouth water. I remember the first time I tried pairing it with creamy spinach—it was a game-changer. The richness of the steak with the velvety spinach is a match made in heaven, and today, I’m sharing my go-to recipe for this indulgent dish.

Ingredients

• 1 strip loin steak (about 1 inch thick) – I always go for USDA Prime when I can.
• 1 tbsp extra virgin olive oil – my kitchen staple for almost everything.
• Salt and freshly ground black pepper – to season, but I’m generous with the pepper.
• 2 cups fresh spinach – packed, because it wilts down so much.
• 1/4 cup heavy cream – for that luxurious texture.
• 1 clove garlic, minced – because garlic makes everything better.
• 1/4 tsp nutmeg – just a pinch adds a wonderful depth.

Instructions

1. Preheat your skillet over medium-high heat for about 2 minutes – a hot pan is key for a good sear.
2. Rub the steak with olive oil and season both sides generously with salt and pepper.
3. Place the steak in the skillet and cook for 4 minutes on one side without moving it – this ensures a beautiful crust.
4. Flip the steak and cook for another 3-4 minutes for medium-rare (135°F on a meat thermometer).
5. Remove the steak from the skillet and let it rest on a plate tented with foil for 5 minutes – this keeps it juicy.
6. In the same skillet, reduce the heat to medium and add the minced garlic, cooking for 30 seconds until fragrant.
7. Add the spinach and cook until just wilted, about 2 minutes – it cooks down faster than you think.
8. Pour in the heavy cream and sprinkle in the nutmeg, stirring until the spinach is evenly coated and the cream has thickened slightly, about 2 minutes.
9. Slice the steak against the grain and serve atop the creamy spinach.

Perfectly cooked strip loin steak with creamy spinach is a dish that feels both luxurious and comforting. The steak is juicy and flavorful, while the spinach adds a creamy, garlicky contrast that’s irresistible. Try serving it with a side of roasted potatoes for a complete meal that’s sure to impress.

Strip Loin Steak Kebabs

Finally, the weekend is here, and that means it’s time to fire up the grill for some seriously good eats. Today, I’m sharing my go-to recipe for Strip Loin Steak Kebabs—a dish that’s as fun to make as it is to eat, especially when you’ve got friends or family gathered around. I remember the first time I tried making these; the aroma alone had everyone hovering around the grill, forks at the ready.

Ingredients

• 1.5 lbs strip loin steak, cut into 1-inch cubes (I like to let the steak sit out for about 20 minutes to take the chill off—it cooks more evenly that way.)
• 1/4 cup extra virgin olive oil (My go-to for its fruity flavor.)
• 2 tbsp soy sauce (Adds a nice umami depth.)
• 1 tbsp honey (For a touch of sweetness that caramelizes beautifully on the grill.)
• 2 cloves garlic, minced (Because what’s a kebab without garlic?)
• 1 tsp smoked paprika (Gives that smoky flavor we all love.)
• 1 red bell pepper, cut into 1-inch pieces (Adds a sweet crunch.)
• 1 red onion, cut into 1-inch pieces (They get wonderfully sweet when grilled.)

Instructions

1. In a large bowl, whisk together the olive oil, soy sauce, honey, minced garlic, and smoked paprika to create the marinade.
2. Add the steak cubes to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 1 hour, though overnight is better for deeper flavor.
3. Preheat your grill to medium-high heat, about 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
4. Thread the marinated steak, bell pepper, and onion pieces onto skewers, alternating between ingredients for a colorful presentation.
5. Place the kebabs on the grill, cooking for about 4 minutes per side for medium-rare, or until the steak reaches your desired doneness. Tip: Don’t overcrowd the grill to ensure even cooking.
6. Let the kebabs rest for 5 minutes off the grill before serving. This allows the juices to redistribute, making every bite succulent.

Vibrant and packed with flavor, these Strip Loin Steak Kebabs are a surefire way to impress at your next barbecue. The combination of smoky, sweet, and savory tastes, along with the tender texture of the steak, makes them irresistible. Try serving them over a bed of fluffy couscous or with a side of grilled corn for a complete meal that screams summer.

Strip Loin Steak with Grilled Asparagus

Venturing into the realm of gourmet home cooking doesn’t have to be daunting, especially when it comes to mastering the art of a perfectly cooked strip loin steak paired with grilled asparagus. I remember the first time I attempted this dish; the sizzle of the steak hitting the pan was music to my ears, and the aroma of grilled asparagus reminded me of summer barbecues at my grandma’s house.

Ingredients

• 1 strip loin steak (about 1 inch thick) – I’ve found that thicker cuts retain juiciness better.
• 1 bunch of asparagus – Look for firm, bright green stalks; they grill up beautifully.
• 2 tbsp extra virgin olive oil – My go-to for its fruity notes that complement the steak.
• 1 tsp kosher salt – It’s coarser than table salt, giving a better texture.
• 1/2 tsp freshly ground black pepper – Freshly ground makes all the difference.
• 2 cloves garlic, minced – Because what’s steak without garlic?
• 1 tbsp unsalted butter – Adds a rich finish to the steak.

Instructions

1. Preheat your grill or grill pan to medium-high heat (about 400°F) for the asparagus.
2. While the grill heats, trim the tough ends off the asparagus and toss them with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper.
3. Grill the asparagus for 3-4 minutes, turning occasionally, until charred but still crisp. Tip: Don’t overcrowd the grill to ensure even cooking.
4. Remove the asparagus and set aside. Keep the grill on.
5. Season the steak generously with the remaining salt and pepper on both sides.
6. Heat the remaining olive oil in a cast-iron skillet over high heat until shimmering. Tip: A hot skillet is key to a good sear.
7. Sear the steak for 3-4 minutes per side for medium-rare, or until your desired doneness. Tip: Use a meat thermometer for accuracy; 135°F is perfect for medium-rare.
8. In the last minute of cooking, add the butter and minced garlic to the skillet, spooning the melted butter over the steak for extra flavor.
9. Let the steak rest for 5 minutes before slicing against the grain.

Last night’s dinner was a testament to how simple ingredients can transform into something extraordinary. The steak was juicy with a caramelized crust, and the asparagus had a smoky sweetness that paired perfectly. Serve it with a bold red wine, and you’ve got a meal that feels both indulgent and comforting.

Strip Loin Steak Pizza

Perfect for those evenings when you can’t decide between a hearty steak or a comforting pizza, this Strip Loin Steak Pizza combines the best of both worlds. I stumbled upon this creation one lazy Sunday when my fridge was nearly empty, save for a strip loin steak and some pizza dough—necessity truly is the mother of invention!

Ingredients

• 1 lb strip loin steak (I like mine about 1 inch thick for that perfect medium-rare)
• 1 pre-made pizza dough (homemade is great, but let’s be real, sometimes we need shortcuts)
• 1/2 cup marinara sauce (extra points if it’s your grandma’s recipe)
• 1 cup shredded mozzarella cheese (because what’s pizza without cheese?)
• 2 tbsp extra virgin olive oil (my kitchen staple)
• 1 tsp garlic powder (for that extra kick)
• Salt and pepper to taste (I’m generous with both)

Instructions

1. Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat up—this ensures a crispy crust.
2. Season the strip loin steak generously with salt, pepper, and garlic powder on both sides. Let it sit at room temperature for about 15 minutes to enhance the flavors.
3. Heat 1 tbsp of olive oil in a skillet over medium-high heat. Once hot, add the steak and cook for 4 minutes on each side for medium-rare. Tip: Don’t move the steak around too much to get a good sear.
4. Remove the steak from the skillet and let it rest for 10 minutes. Then, slice it thinly against the grain. Tip: Resting the steak ensures it stays juicy.
5. Roll out the pizza dough on a floured surface to your desired thickness. Transfer it to the preheated pizza stone or baking sheet.
6. Spread the marinara sauce evenly over the dough, leaving a small border for the crust. Sprinkle the shredded mozzarella cheese on top.
7. Arrange the sliced steak over the cheese. Drizzle with the remaining olive oil.
8. Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is bubbly. Tip: Keep an eye on it after the 10-minute mark to avoid burning.

The first bite delivers a crispy crust with a tender, juicy steak topping that’s simply irresistible. Serve it with a side of arugula salad tossed in lemon vinaigrette to cut through the richness. Trust me, this pizza is a game-changer for steak and pizza lovers alike.

Strip Loin Steak with Horseradish Cream

Yesterday, I found myself craving something bold and comforting, a dish that could stand up to the richness of a well-marbled strip loin steak. That’s when I decided to pair it with a zesty horseradish cream, a combination that never fails to impress.

Ingredients

• 1 strip loin steak (about 1.5 inches thick) – I always let mine sit out for 20 minutes to take the chill off before cooking.
• 1 tbsp extra virgin olive oil – my kitchen staple for that perfect sear.
• 1 tsp kosher salt – because it’s all about that seasoning.
• 1/2 tsp freshly ground black pepper – freshly ground makes all the difference.
• 1/2 cup sour cream – full fat for the win, it’s creamier.
• 2 tbsp prepared horseradish – the kind from the refrigerated section has the best kick.
• 1 tsp Dijon mustard – adds a nice depth to the cream.
• 1/2 tsp lemon juice – just a squeeze to brighten things up.

Instructions

1. Preheat your oven to 400°F (200°C) and place a cast-iron skillet inside to heat up for about 10 minutes – a hot skillet is key for that perfect crust.
2. While the oven heats, mix the sour cream, horseradish, Dijon mustard, and lemon juice in a small bowl. Cover and refrigerate until serving – this lets the flavors meld beautifully.
3. Season the steak generously with salt and pepper on both sides – don’t be shy, the steak can take it.
4. Carefully remove the hot skillet from the oven and place it over medium-high heat on the stove. Add the olive oil – it should shimmer but not smoke.
5. Place the steak in the skillet and sear for 2 minutes on each side – no peeking! You want a good crust.
6. Transfer the skillet to the oven and cook for 6 minutes for medium-rare (125°F internal temperature) – use a meat thermometer for precision.
7. Remove the steak from the oven and let it rest on a cutting board for 5 minutes – this keeps all those juicy flavors inside.
8. Slice the steak against the grain and serve with a dollop of the horseradish cream on top.

So there you have it, a strip loin steak that’s juicy and flavorful, with a horseradish cream that adds just the right amount of heat and tang. Try serving it over a bed of arugula for a peppery contrast that’s simply divine.

Strip Loin Steak and Shrimp Combo

Diving into the kitchen to whip up something special tonight? Let me share a dish that’s been a game-changer for my dinner parties—the Strip Loin Steak and Shrimp Combo. It’s the perfect blend of land and sea, offering a luxurious taste without requiring chef-level skills.

Ingredients

• 1 strip loin steak (about 1 inch thick, because thickness matters for that perfect medium-rare)
• 8 large shrimp (I always go for wild-caught—they just taste better)
• 2 tbsp extra virgin olive oil (my kitchen staple for almost everything)
• 1 tbsp unsalted butter (because everything’s better with butter)
• 2 cloves garlic (minced, and yes, fresh is non-negotiable here)
• Salt and freshly ground black pepper (to season, but we’ll get specific in the steps)
• 1/2 tsp smoked paprika (for that subtle kick and depth)

Instructions

1. Preheat your skillet over medium-high heat until it’s hot enough that a drop of water sizzles on contact—about 2 minutes.
2. Season both sides of the steak generously with salt and pepper. Remember, the steak should be at room temperature for even cooking.
3. Add 1 tbsp of olive oil to the skillet, then place the steak in. Cook for 4 minutes on the first side without moving it to get a good sear.
4. Flip the steak, add butter and minced garlic to the skillet, and baste the steak with the melted butter for another 4 minutes for medium-rare. Tip: Use a spoon to scoop the butter over the steak continuously.
5. Remove the steak from the skillet and let it rest on a plate covered loosely with foil. This keeps it warm and lets the juices redistribute.
6. In the same skillet, add the remaining olive oil and shrimp. Season with salt, pepper, and smoked paprika. Cook for 2 minutes per side until they’re pink and opaque.
7. Serve the steak sliced against the grain with the shrimp on top or alongside. Tip: Cutting against the grain ensures each bite is tender.

Finally, the combo is a symphony of textures—juicy, tender steak with succulent, slightly crispy shrimp. For an extra touch, drizzle the leftover garlic butter from the skillet over the top before serving. It’s a simple yet show-stopping dish that’ll have everyone asking for seconds.

Strip Loin Steak with Garlic Parmesan Fries

Craving something hearty and satisfying? I recently whipped up this strip loin steak with garlic parmesan fries, and let me tell you, it was a game-changer for my weeknight dinner routine. The combination of juicy steak and crispy, flavorful fries is just unbeatable.

Ingredients

• 1 strip loin steak (about 1 inch thick) – I always let mine sit out for 20 minutes to reach room temperature for even cooking.
• 2 large russet potatoes – The starchier, the better for those perfect fries.
• 3 tbsp extra virgin olive oil – My go-to for both the steak and fries.
• 4 cloves garlic, minced – Fresh is best here for that punchy flavor.
• 1/4 cup grated parmesan cheese – The real deal, none of that pre-shredded stuff.
• Salt and freshly ground black pepper – To season, because flavor starts here.

Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Cut the potatoes into 1/2-inch thick fries, toss them with 2 tbsp olive oil, salt, and pepper, then spread them out on the baking sheet. Bake for 25-30 minutes, flipping halfway, until golden and crispy.
3. While the fries bake, heat the remaining 1 tbsp olive oil in a skillet over medium-high heat. Season the steak generously with salt and pepper.
4. Cook the steak for 4-5 minutes on each side for medium-rare, or until it reaches your desired doneness. Let it rest for 5 minutes before slicing.
5. In the last 5 minutes of the fries baking, sprinkle them with minced garlic and parmesan cheese, then return to the oven to melt the cheese.
6. Serve the sliced steak alongside the garlic parmesan fries. Tip: Letting the steak rest ensures all those juicy flavors stay locked in.

Unbelievable how simple ingredients can transform into such a decadent meal. The steak is succulent with a perfect sear, while the fries offer a crispy exterior with a fluffy inside, all kissed with garlic and parmesan. Try serving this with a side of arugula salad for a fresh contrast.

Conclusion

These 23 delicious strip loin steak recipes offer something for every occasion, from cozy family dinners to impressive weekend feasts. Tantalizing flavors and simple techniques make them perfect for home cooks across North America. We’d love to hear which recipes become your favorites—leave a comment below! Don’t forget to share this roundup on Pinterest to spread the steak love. Happy cooking!