Taste of Hartford: Kona crusted sirloin at The Capital Grille

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Chef Evan Mathew of The Capital Grille joined FOX 61 Good Day Connecticut, and shared the recipe for Kona crusted sirloin with caramelized shallot butter.

The Capital Grille will be participating in the Taste of Hartford July 18 - 31.


  • Whole Butter, salted                                    2 Sticks
  • Butter, Clarified                                          1 Tbsp
  • Shallot, sliced 1/8 inch thick                       1 Cup
  • Kosher Salt                                                  1 tsp
  • Freshly Cracked Pepper                              1 tsp
  • Fresh Lemon Juice                                       ½ tsp.
  • White Wine                                                 1 Tbsp


  1. Allow the whole butter to soften at room temperature.
  2. Warm a sauté pan over high heat. Add the clarified butter, heat to the smoke point, and add the shallots.
  3. Caramelize the shallots for two minutes and season with 1 tsp kosher salt and 1 tsp black pepper.
  4. Continue to caramelize the shallots and deglaze with ½ tsp of lemon juice and 1 Tbsp of white wine. Bring to a boil and remove from the heat.
  5. Combine shallot mixture and softened butter in a stainless steel mixing bowl and whip to incorporate.



  • 18 oz Dry Aged Sirloin                               1 ea
  • Coffee Rub                                                  2 Tbsp
  • Shallot Butter                                              1 oz



  1. Roll the sirloin in the coffee rub pressing upon rub to create a “crust”.
  2. Grill the sirloin to the desired temperature being careful not to burn the crust.
  3. Top the sirloin with the butter and allow the sirloin to “rest” for 5 minutes
  4. Carve the sirloin from the bone (if applicable) and slice it into 9-10 pieces.
  5. Place the slices on a warm serving platter.



  •     Granulated Sugar                                  1/3 cup
  •     Decaffeinated Coffee, Ground             1 Cups
  •     Parmesan Cheese finely grated             ¼  Cup
  •     Granulated Garlic                                  2 Tbsp
  •     Freshly Ground Black Pepper              1 Tbsp.
  •     Salt                                                        1/2 Cups