Viennese Striploin Steak | Tender Pink in Shallot and Red Wine Sauce

Preheat the oven to 100 °C top/bottom heat. Take the striploin out of the refrigerator in good time so that it reaches room temperature. Pat the meat dry, cut into two evenly thick steaks, and season both sides finely with fine salt.

In a heavy cast-iron pan, heat the clarified butter (ghee) thoroughly over high heat. Sear the striploin steaks in it for approx. 2 to 3 minutes on each side until a deep, aromatic crust forms.

Lift the steaks out of the pan, sprinkle with ground black pepper, and place on a preheated plate or wire rack in the oven to rest for approx. 8 to 10 minutes until the desired level of doneness is reached (tender pink / medium, approx. 54 °C core temperature).