Striploin Steak with Blackberry-Wine Sauce and Spicy Honey
A bold dish built on the contrast of rich meat, fruity freshness and light piquancy. Striploin has a firm texture and a thin fat cap that adds juiciness; blackberries bring a delicate tang, red wine astringency and depth, and the pan's meat juices unite the sauce. The final accent is spicy honey, which balances the berries' acidity, highlights the steak's caramelised crust and adds a pleasant warmth.
Preparation
- 1
Take the meat out 25–30 minutes ahead, pat dry and season with salt and pepper on both sides right before searing.
- 2
Dice the shallot very finely; frozen blackberries need no thawing.
- 3
Heat a heavy (cast-iron) pan well and add the olive oil.
- 4
Sear the steaks 2–3 minutes per side without moving them; press the fat edge to the pan for 30–60 seconds.
- 5
Lower the heat, add the butter, crushed garlic and thyme/rosemary and baste the steaks with the aromatic butter 1–2 minutes to your preferred doneness.
- 6
Move the steaks to a warm plate, tent loosely with foil and rest 7–10 minutes; don't wash the pan.
- 7
Drain excess fat (leave ~1 tbsp), add the shallot and cook 1–2 minutes until soft.
- 8
Pour in the red wine, scrape up the caramelised bits and reduce by about half.
- 9
Add the blackberries and balsamic vinegar, cook 4–6 minutes, mashing some berries; add stock if needed.
- 10
Lower the heat, add the spicy honey, then off the heat stir in the cold butter until glossy (strain if you like). Serve the steak with the sauce, optionally with a drizzle of spicy honey and fresh berries.
Chef's tips
- —Dry the meat well — moisture prevents a crust; take steaks out 25–30 minutes ahead.
- —Don't flip the steak too often — let each side caramelise.
- —Use a thermometer: medium rare ~54–57°C, medium ~58–63°C.
- —Be sure to rest the steak so the juices don't run out; don't wash the pan before the sauce.
- —Reduce the wine well, or a sharp alcohol aroma remains.
- —Add the spicy honey at the end; for a smooth sauce, strain it.
