2sirloin steaksabout 2cm-2.5cm thick, taken out of the refrigerator 1 hour before cooking.
1 ½tbspsunflower oil
½tspsalt
½tspblack pepper
1tbspunsalted butteryou can use salted butter if you prefer it, but remember, you’ve already seasoned the steak.
4clovesgarlicpeeled and lightly squashed
2sprigs fresh thymeoptional
Instructions
For medium-rare - Heat a medium-sized heavy-bottomed frying pan over a high heat.
Drizzle the oil over the steaks and sprinkle on the salt and pepper – massage the oil, salt and pepper into both sides of the steaks.
2 sirloin steaks, 1 ½ tbsp sunflower oil, ½ tsp salt, ½ tsp black pepper
Place the steaks in the pan and cook for 3 minutes, turning every minute.
Turn down the heat (you can turn it off if you're using a cast iron pan, as the heat will be retained) and add in the butter (you can also add in the garlic and fresh thyme here, if using).
Cook for a final minute (so it's 4 minutes altogether), basting the butter over the steaks several times during cooking.
Remove the steaks from the pan and place on a warm (not hot) plate or a board. Leave to rest for 5 minutes (you can rest the steak for up to 10 minutes before it starts to get too cool). Then serve.
Note: Drizzle over any leftover pan juices, or use them as the base for a delicious steak sauce.
Video
Notes
Cooking a fillet steak? Fillet steaks are often very lean and a lot thicker than your average ribeye or sirloin steak. You want to cook them as rare as you’re willing to, as well-done fillet steak will be dry and flavourless. For a fillet steak that is around 3cm-4cm thick, cook as per the instructions above, but cook for a total of about 7 minutes, turning every minute. This will give you a medium rare steak. Cook for an extra 30-45 seconds each side for medium. Anything above that and it will start to be too overdone to be juicy.Nutritional Information is approximate, per steak.