Dry-Aged Sirloin with Chimichurri
Four herbs and a leaner steak. The only technical instruction is to put the food processor away.
Sirloin is leaner than a ribeye, which is exactly why it wants a sharp, oily sauce. The two problems solve each other.
| 2 steaks, 12 oz each Signature Top Sirloin Steak | 1 salt, rest uncovered 40 min | 2 sear 3 min a side | |
| 2 tsp coarse salt | |||
| 1 Tbsp beef tallow | |||
| 1 cup flat-leaf parsley, chopped | 3 chop by hand, not blended | 4 stand 1 hr before serving | |
| 2 Tbsp oregano leaves, chopped | |||
| 4 cloves garlic, minced | |||
| 1 tsp red pepper flakes | 5 stir in | ||
| 1/2 cup olive oil | |||
| 3 Tbsp red wine vinegar | |||
| 6Make the sauce first. It needs an hour standing, which is roughly the time the steaks need salted. | |||
| 7Rest the steaks 8 minutes, slice across the grain, and sauce at the table rather than in the pan. | |||
Numbers show the order to work in. Each cell spans exactly the ingredients it uses.
Put the food processor away
A blender turns chimichurri into a smooth green paste that tastes mostly of bruised parsley. Hand chopping keeps the herbs in distinct pieces and keeps the oil and vinegar as a dressing around them rather than an emulsion. It takes ten minutes and it is the entire difference.
“We used to just kind of not try to outsmart God, let the animal do what it's supposed to do and stay out of the way.”
Gray Shipley
Why an hour
The garlic and the pepper flakes need time in the oil and vinegar to soften and spread out. Served immediately it is sharp and disjointed. After an hour it reads as one sauce.
“There's a saying that farming isn't rocket science. It's way more complicated than that.”
Gray Shipley
The searing method is in how to sear a steak, and where sirloin sits on the animal is on the cut map.
“Yeah, no shortcuts just means, you know, it's a mindset, the mindset of looking for a shortcut. You know, it doesn't mean that we don't look for improvement. It doesn't mean we don't look for ways to do things better.”
Gray Shipley
Lean, clean-grained, and it wants a sharp sauce.
View Product- Cook to a Safe Minimum Internal Temperature, FoodSafety.gov
Food-safety temperatures and storage times on this page are cited to the agencies above rather than to us.
Written at Shipley Farms in Vilas, North Carolina: a family cattle farm raising and dry-aging beef in the Appalachian Mountains, now in its fifth generation. No shortcuts since 1872.
Every quote on this page is Gray Shipley talking, the man who runs this farm. We sat down with him, turned on a recorder, and kept his own words. Hesitations are trimmed so they read on the page. Nothing else is added or reworded, except where Gray revised his own words in review.
Nobody knows this beef better than we do. On food safety we leave it to FoodSafety.gov, and we have linked their page above. Reviewed 3 October 2026.
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