Before wagyu, before tomahawk, there was the striploin.
One of the oldest and most enduring steak cuts, its story dates back over 200 years to New York City. First made famous at Delmonico’s, the striploin quickly became a hallmark of fine dining, celebrated for its bold structure and rich flavour.
Today, it finds a new stage in Dubai, a city that blends tradition with modern luxury. Here, the striploin is grilled to perfection: crispy on the edges, juicy and tender throughout, with just the right shade of pink.
Striploin is the go-to when chefs want to get it just right. It doesn’t need elaborate plating or heavy sauces. Just the perfect sear, with a warm pink centre, and the kind of flavour that holds its own. That’s why it shows up on so many tables here; from quiet dinners in Emirates Hills to late-night orders at the city’s most exclusive lounges.
It’s not the easiest to master, but nail it, and nothing else comes close.
The Reason Why the Striploin is the Ultimate Cut
The best steaks don’t need much. A hot grill, good seasoning, and time to rest. That’s it. The striploin rewards that simplicity more than most.
Each slice carries structure. It doesn’t fall apart or disappear. It holds heat, locks in juice, and provides a chew that’s firm yet never tough.
The fat cap is the highlight. When rendered correctly, it coats each slice lightly, adding depth without overwhelming the palate. It helps retain moisture, enriches the leaner centre, and contributes to the overall structure of the bite.
This cut offers little room for error. A well-executed striploin reveals itself immediately.
- The fat should be crisp at the edges, not rubbery.
- The crust must seal in the juices, not pull them out.
- The centre should hold together gently.
- Resting time cannot be skipped.
- Slicing must follow the grain, at the correct angle and width.
Anyone who’s eaten enough steak can tell the difference. The mouthfeel is clean, not greasy. The seasoning is dialled in, not doing heavy lifting. You taste the quality of the meat, not the tricks around it.
A good striploin doesn’t need explanation. You know it the second you taste it. At DOORS Dubai, that certainty is built into every plate.
How a Striploin Steak is Enjoyed in Dubai
At the top tables in Dubai, striploin is served clean; grilled right, sliced thick, rested well. No sauces poured over it. Just the richness of the cut, seasoned perfectly, cooked medium-rare unless requested otherwise.
Next to it: warm sides built to match the cut.
Slow-roasted carrots glazed in butter and sea salt. Sautéed wild mushrooms, earthy and tender. Crisp potato mille-feuille, layered, golden, and cut clean. If starch is on the table, it’s there to balance, not to fill.
Wine follows quietly but confidently. A deep Bordeaux, smooth with age. A Napa Valley red with structure. Occasionally, a well-aged Brunello. For those not drinking, there’s still a ceremony; dark grape reductions, poured into crystal, finished with citrus oil or a twist of oak.
You can try to build this at home. Or you can sit down to this exact plate at DOORS Dubai, where everything you just read comes together, course after course.
How to Spot a Great Striploin Cut
The secret to grilling a proper striploin starts before the grill is even lit. The cut itself determines everything that follows. Without the proper marbling, thickness, and structure, even the best technique will fall short.
Look for:
- Even marbling: Thin, consistent lines of fat that run through the muscle. These baste the meat from the inside as it cooks, adding depth without leaving it greasy. Avoid large, uneven chunks of fat; they don’t cook clean.
- Balanced thickness: Around 1 to 1.5 inches. That’s the range that lets you sear properly while keeping the centre tender. Too thin, and it dries. Too thick, and it won’t cook evenly on high heat.
- Fresh colour and smell: A clean, deep red tone with no dullness. The meat should smell like nothing. If there’s any sourness or stickiness, it’s too late.
- Structure and shape: A striploin should be even and compact in appearance. It cooks best when the muscle is tight and the cut is clean.
Even if you’re trying it for the first time, you’ll notice the difference. A good cut sears evenly, stays juicy, and finishes with real flavour.
What Great Cooks Know About Grilling Striploin
Whether it’s cooked in a restaurant or over a grill at home, a good striploin comes down to five simple things. Heat, timing, fat, crust, and rest. Get these right, and the steak will manage the rest.
Every serious kitchen does this:
1. Grill Selection
Gas offers precision and consistency. Charcoal delivers more heat, a stronger sear, and a deeper flavour profile. Striploin responds well to both, but charcoal produces better results. The fat renders more slowly, allowing the crust to develop more fully.
2. Preheating
The grill must be hot before the steak is placed on it. Start with a hot grill. High heat locks in juices and forms a crust without drying the centre.
3. Two-Zone Setup
Establish one high-heat zone for searing and one cooler zone for finishing. Sear each side for 3–4 minutes, then transfer to indirect heat to finish cooking.
4. Internal Temperature
Use a thermometer to determine doneness:
- Rare: 48–52°C
- Medium-rare: 54–57°C
- Medium: 60–63°C
- Medium-well: 65–68°C
- Well-done: 71°C+
5. Finishing
A small amount of melted butter with garlic and herbs can be added before serving. This is optional, not essential.
Many times, even with all the instructions, grilling still feels like luck! Perfect one day, off the next. But behind that luck is a repeatable technique. Learn how to make good steak consistently: How to Grill Perfectly Juicy Steak
The Grilled Striploin at DOORS Dubai
At DOORS Dubai, the striploin is treated with exacting care at every stage. The cut is carefully selected for its thickness and well-distributed marbling, ensuring a balance of richness and restraint.
Our chefs make sure of this by:
- Selecting premium cuts that promise a rich, satisfying taste with every bite.
- Grilled to perfection, achieving a beautifully seared exterior while maintaining a tender and juicy interior.
- Resting the steak allows the flavours to develop fully, ensuring each slice is as delightful as the last.
This approach ensures a steak that delights the senses and elevates your dining experience. It's a testament to the art of fine dining, where every detail is considered to provide you with a meal that's both luxurious and unforgettable. Book a table today!
FAQs
1. What’s the biggest mistake to avoid when grilling striploin?
Never grill a cold steak straight from the fridge. Allow it to rest at room temperature for 30 to 45 minutes before cooking. This simple step ensures even cooking, resulting in a tender, juicy finish that highlights the cut’s natural qualities.
2. Should I use direct or indirect heat for grilling striploin?
Begin with direct, high heat to develop a rich, caramalised crust on the outside. Then transfer the steak to indirect heat to gently bring it to the desired doneness. This method balances texture and juiciness, delivering a steak that’s perfectly seared yet tender inside.
3. What seasonings work best for striploin steak?
Keep it straightforward: salt and freshly cracked black pepper provide the ideal foundation. Enhance the steak’s natural flavour by finishing it with a knob of butter and fresh herbs like thyme or rosemary, adding a subtle layer of richness without overpowering the beef.
4. How can I check the doneness of a steak without a thermometer?
Use the finger test to gauge firmness. A rare steak feels soft and yielding; a medium-rare steak offers some resistance but still springs back; a medium steak is noticeably firmer. With practice, this tactile method becomes a reliable guide to perfect doneness.
5. Why is striploin popular in Dubai’s luxury dining?
The striploin’s appeal lies in its perfect harmony of tenderness, marbling, and flavour that responds beautifully to grilling. It delivers richness and elegance on the plate, making it a perennial favourite in upscale venues like DOORS, where diners expect both indulgence and finesse.
