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Sirloin Steak with Garlic Butter
A proper sirloin with a caramelised crust and a melting disc of garlic butter. The midweek steak done properly.
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The exact cuts from our counter, delivered fresh across Essex.
Sirloin gives you the best of both worlds: the tenderness to eat like a steakhouse cut and enough fat along the edge to crisp into something special. Garlic butter melting over the top is all the sauce it needs.
Method
Make the garlic butter: mash the butter with the garlic, parsley, lemon juice and salt. Roll into a log in cling film and chill for 15 minutes (or up to a week).
Pat the steaks dry and season well on both sides.
Heat the oil in a heavy frying pan over high heat until smoking. Lay the steaks in away from you.
Cook for 2-3 minutes per side for medium-rare, rendering the fat edge by holding the steaks upright with tongs for 30 seconds at the end.
Rest for 5 minutes on warm plates with a thick disc of garlic butter melting over each steak.
Serve with chips, watercress and the rested pan juices.
Pro tips from the block
- Render the fat edge: sirloin's fat cap is a feature, not a flaw. Give it direct contact with the pan.
- Make butter in bulk: garlic butter keeps for a week in the fridge and freezes for months. Future you will be grateful.
- One flip only: resist fiddling. Crust comes from uninterrupted contact.
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