Description
Jamie Oliver’s sirloin steak is a pan-seared steak cooked at high heat with simple seasoning. The steak is seared to create a golden crust, then rested to retain its juices before slicing and serving.
Ingredients
2 sirloin steaks (about 250g each, 2–3cm thick)
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- 1–2 tbsp olive oil
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- Salt (preferably sea salt)
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- Freshly ground black pepper
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- 1 tbsp butter (optional)
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- 1 garlic clove, crushed (optional)
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- Fresh thyme or rosemary (optional)
Instructions
Remove the steaks from the fridge 30 minutes before cooking. This ensures even cooking from edge to center.
Pat the steaks dry with kitchen paper. Season both sides generously with salt and black pepper. Press the seasoning gently into the meat.
Place a heavy frying pan or cast-iron skillet over high heat. Add olive oil and allow it to get very hot but not smoking excessively.
Place the steak in the hot pan. Do not move it for 2–3 minutes. Flip and cook the other side for another 2–3 minutes for medium-rare.
Lower the heat slightly. Add butter, garlic, and herbs to the pan. Spoon the melted butter over the steak repeatedly for added flavor.
For medium-rare, cook until the internal temperature reaches about 55–57°C. Adjust cooking time for your preferred doneness.
Remove the steak from the pan and let it rest for 5–10 minutes. Resting allows juices to redistribute and keeps the meat tender.
Slice against the grain and serve immediately.