How to Cook Beef Striploin Steak: Pan, Grill, or Oven with Temperature and Doneness Guide

Why Beef Striploin Steak Is a Top Choice

Unlike ribeye, which is fattier, or tenderloin, which is more delicate, the striploin is the best of both worlds: juicy, meaty, and bold. Whether you pan-sear it, grill it, or roast it in the oven, it holds its shape and flavor exceptionally well—especially when cooked to medium-rare or medium.

Ingredients and Equipment You’ll Need

When it comes to getting the perfect striploin steak, I always start with the best-quality meat I can find and pair it with just a few essential tools and pantry staples.

Ingredients:

• 2 beef striploin steaks, 1–1½ inches thick
• Kosher salt
• Freshly ground black pepper
• High-smoke-point oil (like grapeseed or avocado)
• Optional: fresh thyme, rosemary, garlic, or butter for basting

Equipment:

• Cast iron or heavy-bottomed skillet (for pan method)
• Grill (charcoal or gas)
• Oven with roasting tray and rack (for reverse sear or oven finish)
• Instant-read thermometer
• Tongs and cutting board
• Aluminum foil (for resting)

Choosing the Right Cut and Thickness

When buying striploin steaks, I always look for uniform thickness and solid marbling throughout the meat. A 1 to 1½ inch thickness is ideal—it gives you enough surface for a good sear while keeping the interior juicy. Thinner steaks tend to overcook quickly, especially if you’re not using a thermometer.

I always go for steaks with a fat cap along one edge. It bastes the meat as it cooks and adds flavor. If there’s a thick band of sinew or silver skin on the edge, I trim it off gently to avoid curling and uneven cooking.

Preparing and Seasoning the Steak

Before cooking, I take the steak out of the fridge and let it sit at room temperature for about 30 minutes. This small step makes a big difference in how evenly the meat cooks. I pat it dry with paper towels—dry meat sears better—and season generously with kosher salt and cracked black pepper. If I’m planning to baste with butter and aromatics, I keep the seasoning simple.

I don’t marinate striploin steak unless I’m going for a very specific flavor profile. This cut doesn’t need it. A good sear and a touch of finishing salt is often more than enough.

Pan-Searing Method: Step-by-Step

Pan-searing is my go-to method when I want control and caramelization. I heat a cast iron skillet over medium-high until it’s just beginning to smoke. I add a teaspoon of neutral oil and place the steak down firmly. I don’t move it for the first 2–3 minutes—this helps form the crust.

After flipping, I sometimes lower the heat and add a tablespoon of butter, a few crushed garlic cloves, and fresh thyme or rosemary. I tilt the pan and baste the steak continuously for 2 minutes. This builds flavor and gives the outside a rich, nutty finish.

For a 1½-inch steak, total cook time is usually 6–8 minutes for medium-rare, depending on the heat and thickness. I always finish by checking the internal temperature, then resting the steak under foil for at least 5 minutes.

Grilling Striploin Steaks

Grilling brings a slightly smokier, more rustic flavor to striploin, and I use it often in summer or when feeding a group. I preheat the grill with one hot and one cooler zone. I sear the steak over direct heat for about 2–3 minutes per side, then move it to indirect heat to finish slowly. This gives me a crust without burning or overcooking.

Lid down, I monitor internal temperature and remove the steak when it reaches about 5°F below the target—carryover heat will finish the job. I rest the steak on a warm plate, covered loosely, so juices redistribute evenly before slicing.

Oven Method and Reverse Sear

The oven is perfect when I want precision, especially for thicker steaks. I preheat the oven to 275°F (135°C) and place the seasoned steak on a wire rack over a baking tray. I roast it until it hits about 10°F below the target temperature, then sear it in a hot skillet for 1–2 minutes per side to build a crust. This “reverse sear” technique produces a perfect edge-to-edge doneness and is great for entertaining, as it’s easy to control timing.

I use this method when I want a steak that’s uniformly pink from edge to center. It’s less dramatic than grilling, but often more consistent.

Temperature and Doneness Chart

Doneness	Internal Temp (°F)	Internal Temp (°C)	Texture and Color
Rare	120–125°F	49–52°C	Cool red center
Medium-rare	130–135°F	54–57°C	Warm red center
Medium	140–145°F	60–63°C	Warm pink center
Medium-well	150–155°F	65–68°C	Slightly pink to gray
Well done	160°F+	71°C+	Firm and mostly gray

I always remove the steak 5°F before it hits the final number—it keeps cooking as it rests.=

How to Rest and Slice for Best Results

Resting is one of the most important steps—and one of the most often ignored. Once the steak is off the heat, I always let it rest on a warm plate, covered loosely with foil, for at least 5 to 10 minutes. This allows the muscle fibers to relax and the juices to redistribute throughout the meat. I’ve seen too many steaks ruined by cutting too early—the juices pool on the cutting board instead of staying in the meat.

When it’s time to slice, I always cut against the grain. For striploin, the grain typically runs parallel to the long side, so I slice it perpendicular to that, in clean, even strokes. Cutting with the grain makes the meat chewy, no matter how well it’s cooked. Thin slices give a better texture and mouthfeel.

Sauces and Butters That Pair with Striploin

While a great striploin needs very little, I often serve it with a sauce or flavored butter to elevate the dish. My go-to finishing butter includes softened unsalted butter mixed with garlic, herbs, lemon zest, and a pinch of flaky salt. I drop it over the steak right after slicing—it melts into the meat and adds richness.

For sauces, I love making a red wine reduction using the fond left in the pan after searing. I deglaze with wine, add a little shallot, reduce by half, and finish with a pat of butter. Peppercorn sauce is another favorite—made with cream, brandy, and crushed peppercorns. If I want a brighter profile, I make a chimichurri with parsley, garlic, vinegar, and olive oil. It cuts through the richness beautifully.

Seasoning Variations I Recommend

Over the years, I’ve experimented with dozens of seasoning styles. For classic flavor, I use just salt and black pepper—sometimes garlic powder or a hint of smoked paprika. If I want something bolder, I use Montreal steak spice, or a dry rub of coffee, chili powder, and cumin for a smoky edge.

For an Asian twist, I marinate the steak briefly in soy sauce, sesame oil, ginger, and garlic. For a Mediterranean approach, I rub it with rosemary, lemon zest, and olive oil. The key is balance—seasoning should highlight the meat, not mask it.

Mistakes to Avoid When Cooking Striploin

The biggest mistake I’ve seen is overcooking. Because striploin doesn’t have the fat content of a ribeye, it dries out quickly if pushed past medium. I always use a thermometer—guessing doesn’t cut it. Another mistake is skipping the rest period. As I mentioned earlier, it’s essential for juiciness.

Using the wrong pan can also sabotage a good steak. Nonstick pans don’t develop crust as well as cast iron. And moving the steak too much during searing prevents a proper sear. I place it and let it sit. Sear, don’t steam.

Microwave and Pressure Cooker Methods

Let’s be honest—striploin steak isn’t meant for the microwave or pressure cooker. That said, if you’re reheating leftovers, I’ve found that slicing the steak thin, covering it with a damp paper towel, and microwaving at 50% power for short bursts keeps it from drying out.

I’ve tested pressure-cooked steak out of curiosity, and while it can work for cheaper cuts or for shredded beef recipes, it’s absolutely not the method for a beautiful striploin. Save that for brisket or chuck.

Serving Suggestions and Side Pairings

When I plate a beef striploin steak, I always think about harmony—balancing richness with brightness, texture with tenderness. For a cozy meal, I often serve it with a classic starch like creamy mashed potatoes or roasted garlic baby potatoes. These absorb any juices or sauce perfectly. But when I want to elevate the dish, I’ll go for a parmesan polenta or even a celeriac purée. These add elegance without overwhelming the beef.

Vegetables are more than just filler. I love seared broccolini or roasted Brussels sprouts with balsamic glaze. The slight bitterness and char contrast beautifully with the beef’s richness. When I need freshness, I reach for a simple arugula salad with lemon vinaigrette—it’s peppery, bright, and cuts through the fat.

And then there’s bread. A warm crusty baguette or toasted sourdough isn’t optional in my kitchen—it’s essential. I want every drop of juice to have somewhere to go. A perfect plate isn’t about complexity—it’s about attention to balance and contrast.

Storing and Reheating Striploin Steak

After years of service and home cooking, I’ve found that how you store and reheat steak is just as important as how you cook it. I never leave cooked steak out for more than two hours. Once cooled to room temperature, I wrap it tightly in foil or place it in an airtight container. In the fridge, it stays fresh for up to three days, but I always recommend eating it sooner for best texture.

If I plan to store it longer, I wrap individual slices in parchment and then freeze them in a sealed bag. This keeps them from sticking together and allows me to reheat only what I need. Freezing whole cooked steak is possible, but I find the texture suffers.

For reheating, I skip the microwave unless I’m truly in a rush. Instead, I reheat the steak gently in a skillet with a splash of beef broth or water, covered, over low heat. I never let it sizzle or boil—moisture and patience keep it juicy. If using the microwave, I slice it first, cover with a damp paper towel, and heat in 30-second bursts at 50% power. This way, I preserve flavor and avoid turning a perfect steak into rubber.

Recipe Variations Worth Exploring

One of the best things about beef striploin is its adaptability. I’ve prepared it hundreds of ways, each one bringing out a different side of the steak. When I want something bold, I create a coffee and chili dry rub, adding depth and smokiness. It pairs wonderfully with bourbon-based sauces and grilled corn.

For a Mediterranean version, I rub the steak with crushed garlic, lemon zest, oregano, and olive oil. After grilling, I top it with chopped olives, tomatoes, and crumbled feta. It’s light, bright, and satisfying in a different way.

Sometimes I go Asian-inspired. I marinate the steak briefly in soy sauce, ginger, garlic, and sesame oil, sear it, then serve it with a drizzle of teriyaki glaze and a sprinkle of scallions. Paired with steamed rice or noodles, it transforms into a completely new dish.

Even with variations, I always follow the same core principles: rest the meat, slice against the grain, and season with intention.

Microwave and Pressure Cooker Methods

Let’s be clear—striploin steak is not meant for pressure cooking or microwaving from raw. These methods break down connective tissue and are best for braises and stews. I’ve tested steak in a pressure cooker out of curiosity, and while it became tender, it lost the precise texture that makes striploin special. It’s not worth it.

However, the microwave has its place—for leftovers only. When reheating, I never microwave a whole steak. I slice it thin, lay it in a shallow dish with a spoonful of pan juice or broth, cover with a damp paper towel, and microwave on 50% power for 1–2 minutes. I check often to avoid overcooking. It won’t be like fresh, but it’ll be tasty.

If someone’s in a pinch, I always suggest slicing and gently reheating on the stove instead. Flavor and tenderness are hard-won—best not to waste them.

Mistakes to Avoid When Cooking Striploin

Even great ingredients can be ruined by small mistakes. One I see often is cooking cold meat straight from the fridge. I always let the steak sit at room temperature for 30 minutes before cooking. Cold meat cooks unevenly and stays raw in the middle while overcooking outside.

Another common issue is skipping the thermometer. I can gauge doneness by touch after years in kitchens, but for home cooks—use a thermometer. Don’t guess. Overcooked striploin becomes dry, even leathery, past medium-well.

I also remind people to resist flipping constantly. A good crust needs stillness and time. I sear and leave it alone for 2–3 minutes per side. And the final, often-forgotten mistake: cutting too soon. Cutting into steak immediately drains the juices. I rest every steak, always.

Why This Method Works Every Time

After preparing thousands of striploin steaks, I’ve refined a method that works without fail. It respects the quality of the meat and gives the cook full control. By choosing the right thickness, seasoning simply but well, searing or grilling with confidence, and using temperature as a guide—not guesswork—you produce steak that satisfies every time.

Whether I’m cooking in a high-end restaurant or at home on a Tuesday night, I stick to these fundamentals. Striploin doesn’t need tricks. It needs heat, care, and timing. And when done right, it delivers everything you want in a steak: seared crust, juicy center, and rich, clean flavor.

Even better, the process itself builds confidence. Cooking a great steak teaches you about heat control, timing, patience, and restraint. And those are lessons that apply to far more than just meat.

FAQ: 15 Questions About Cooking Striploin Steak (with Chef’s Advice)