The Perfect Steak
- Prep time 10Min
- Cook time 2Hr, 30Min
- Technique Pan Fry / Saute
- Meat Beef
- Cut Round
- Serves 10
A foolproof technique for achieving a golden-crusted, juicy sirloin steak basted in aromatic herbs and butter—perfect for steak night at home.
Ingredients
Beef:
- 1.8kg MSA-graded striploins (3–4cm thick), also known as sirloin, New York cut, or porterhouse
Other Ingredients:
- Sea salt and freshly cracked black pepper, to season
- 40g olive oil
- 50g thyme, tied in a bundle with string
- 50g thyme leaves, picked and chopped
- 250g flat-leaf parsley, finely chopped
- 250g butter, cubed
- 40g garlic cloves, lightly crushed
Serving Suggestions:
- Potato gratin Watercress and radish salad
Method
- Bring steak to room temperature prior to cooking. Season with salt and pepper on all sides. Brush Steak with oil using a herb brush.
- Heat a frying pan over high heat, place steak fat side down to render the fat. Turn onto presentation side. Cook for 2 ½ – 3 ½ minutes, to produce a good crust (Juices will start to come up from the other side of the steak). Turn and cook for a further 2 ½ - 3 ½ minutes, adding butter, thyme, parsley and smashed garlic. Baste steak to enhance flavour.
- Remove steak, rest for half the cooking time. Serve with potato gratin and salad.
