There are many opinions on how people cook the perfect steak, however, through my cooking experience and reading cookbooks and recipes, I have gathered all the tips to do this. I like my steak to be medium/ medium rare, but cook it depending on what you like. This steak I am simply going to cook in a garlic butter sauce.
Serving: Today I am serving the steak with a mediterranean/ Italian mix of pesto, aubergine, tomatoes, pine nuts and basil. This is from Jamie Oliver’s 5 ingredients book.
Here are some other serving suggestions:
French: Simply cook the steak according to below and serve with frites and a salad.
Thai: Marinade the steak in soy sauce, sugar, fish sauce, lime juice, garlic and chilli and fry. Serve with pad thai noodles or on top of a thai salad (link here). Link here for the recipe to a beef stir fry that you can make using the steak.
Chinese: Marinade the steak in soy sauce, grated ginger, oyster sauce and sesame oil and serve with egg noodles and vegetables such a broccoli and pak choi.
Which cut? For me, the best cuts of steak is the flat iron (inspired by my trip to the restaurant Flat Iron in London- the best steak I have tasted, would highly recommend) or sirloin. The steaks I brought today were just over £5 each, however this cut consists of good quality meat and considering the price for the same cut in a restaurant is usually min £15, this is a bargain.
Ingredients: (serves 2)
- 2 cuts of sirloin steak, (usually the sirloin comes with a strip of fat, I pull some of this off to make this healthier)
- Olive oil
- A few cloves of garlic, skin kept on and lightly crushed
- A few knobs of butter
- It is vital that the steak is ROOM TEMPERATURE before you start cooking it. If not, when the meat touches the pan, the outside will be searing hot with the inside fridge cold, which will over- cook the meat. I recommend taking the steaks out of the fridge 1 hour before you are going to cook it.
- Get a nice big non stick frying pan, bigger than the size of the 2 steaks so there is plenty of room. Add a good glug of olive oil.
- Turn up the heat until maximum and wait until the pan is extremely hot.
- Meanwhile, rub some olive oil into the steaks on both sides. Season the steak with a generous amount of coarse sea salt (preferable to small grain) and pepper. Pat it in.
- Then when the pan is hot, add the steaks to the pan. You should hear a loud searing noise. Use tongs to press down the steaks into the pan.
- After 30sec- 1 min there should already be a nice coating to the steak- flip it.
- The sirloin cut will have a strip of fat down its side. Using the tongs, get both steaks and press them so that the fat side is touching the pan, to render the fat down.
- The add some of the garlic cloves to the pan. I usually peel one of the cloves as well and rub it onto each steak.
- You want to turn the steaks over every minute to cook it evenly on both sides. This ensures that the steak stays tender and moist. If you want the meat medium which is best for sirloin, then in total the steak should be in the pan for about 6-7 minutes.
- Now add a few knobs of butter to the pan. Baste the steaks (get a spoon with some of the melted butter and spoon it over the steaks and repeat a few time).
- Turn the gas off and let the steaks rest for about 5 minutes, for the juices to release.
- Slice at an angle.