Across the board, the Steakhouse Sirloin really lived up to its “show-stopping” title. I was more skeptical of this one; would Ramsay simply have us roast broccolini and get a solid sear on steak and call it a day? Isn’t that something I can do any day of the week? Yes, but he put a few twists on things to help you veer off the beaten path.
Namely, in addition to patting the steaks dry and adding salt and pepper, he also calls for a liberal coating of smoked paprika. That, combined with his instruction to cook them in the residual bacon grease over a medium-high heat pan, offered a solid sear and infused the steaks with extra smoky flavor. Even my picky eaters were clamoring for more.
In addition to the roasted broccolini, the steak kit came with ingredients to make thyme-infused polenta, which had everyone asking why we don’t make polenta more often. And honestly, though I’ve been quick to dismiss it as “so much babysitting” to stir the ingredients, it really isn’t. The whole side took less than 8 minutes to come together.
That was another surprise about the kits—the timing was spot-on. And that never happens with meal kits or recipes in general. (More chefs have been cutting them from cookbooks entirely, since everyone works at their own pace.) I never found myself going, “these steaks could use another minute per side” or “this polenta is too runny! It needs more time to thicken!”
