KONA CRUSTED SIRLOIN WITH SHALLOT BUTTER
Steps:
- Shallot Butter 1. Allow the whole butter to soften at room temperature. 2. Warm a sauté pan over high heat. Add the clarified butter, heat to the smoke point, and add the shallots. 3. Caramelize the shallots for two minutes and season with 1 tsp kosher salt. 4. Continue to caramelize the shallots and deglaze with 1 Tbsp of white wine. Bring to a boil and remove from the heat. 5. Combine shallot mixture and softened butter in a stainless steel mixing bowl and whip to incorporate. Steak 1. Roll the sirloin in the coffee rub pressing upon rub to create a "crust". 2. Grill the sirloin to the desired temperature being careful not to burn the crust. 3. Brush the sirloin with the butter and allow the sirloin to "rest" for 5 minutes 4. Carve the sirloin from the bone, slice it into 9-10 pieces and place it on large platter
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Waheed Afghan
[email protected]Not a fan. The Kona crust was too overpowering for my taste. The shallot butter was good, but not enough to save the dish.
Brian Mapote
[email protected]So good! The Kona crust gave the steak a nice smoky flavor. The shallot butter was also delicious. A keeper!
Jannatul Tajrin
[email protected]This dish was amazing! The steak was cooked perfectly and the shallot butter was divine. I highly recommend this recipe.
Joshlynn Taylor
[email protected]Easy to follow and delicious! Loved the Kona crust. Will definitely make this again!
jared brooks
[email protected]The Kona-crusted sirloin was a bit too salty for my taste, but the shallot butter was amazing! I'll try this recipe again with less salt next time.
mohamed fazith
[email protected]This sirloin recipe was a hit! The Kona crust added a delicious flavor to the steak, and the shallot butter was the perfect complement. I will definitely be making this again.