Description
James Martin’s sirloin steak recipe focuses on cooking a high-quality cut of beef to perfection. The sirloin steak is seared in a hot pan to develop a beautiful crust, basted with butter for added richness, and served with a simple yet flavorful accompaniment like garlic and thyme.
Ingredients
- Sirloin steak (2 x 250g): Choose steaks with good marbling for flavor.
- Butter (50g): For basting and richness.
- Olive oil (1 tablespoon): For searing the steak.
- Garlic (2 cloves): Smashed, to infuse flavor.
- Fresh thyme (2 sprigs): Optional, for a fragrant touch.
- Salt and black pepper: To taste and season.
Instructions
Step 1: Prepare the steak
- Remove the steaks from the fridge 30 minutes before cooking to bring them to room temperature.
- Pat the steaks dry with paper towels and season generously with salt and black pepper on both sides.
Step 2: Heat the pan
- Place a heavy-based frying pan over high heat. Add the olive oil and heat until it starts to shimmer.
Step 3: Sear the steak
- Place the steaks in the hot pan and sear for 2–3 minutes on each side for medium-rare, pressing gently to ensure contact with the pan. Adjust the cooking time based on your preferred doneness.
Step 4: Add butter and aromatics
- Reduce the heat to medium, add the butter, garlic, and thyme to the pan.
- Tilt the pan slightly and use a spoon to baste the steaks with the melted butter for 1–2 minutes.
Step 5: Rest the steak
- Remove the steaks from the pan and let them rest on a plate for 5 minutes, loosely covered with foil. This allows the juices to be redistributed.
Step 6: Serve
- Slice the steaks against the grain and serve hot with your choice of sides and sauces.