Ingredients
- 1 Thick Cut Bone-In Sirloin Steak
- Kosher Salt
- Freshly Ground Black Pepper
- 4 tablespoon Unsalted Butter
- 3 sprigs Thyme
- 3 cloves Garlic
- 1 Shallots (medium)
- Maldon Salt or other flaky sea salt
R98.95 / 550gAdd to cart
Method
- Preheat your oven to 200°C
- Take your steak out of the refrigerator and very liberally season it with salt and pepper
- Heat your cast iron skillet on high heat (get it very hot)
- Put your steak in the skillet and let it sit undisturbed for 2 minutes. At about this point, the steak should no longer be stuck to the skillet and will have developed a nice golden brown crust. If the crust isn’t golden brown, set it back down to sear some more
- Once it has that nice golden brown crust, flip the steak over and let it sear on the other side for two minutes or until the crust has formed
- Once it has a beautiful crust on both sides, stand the steak up on its fatty edge, opposite the bone as seen in the following image for about 30 seconds until a crust forms
- Turn the steak back over to the side that was seared first and place it into the 200 degree oven for approximately 8 minutes
- Once the pan is removed from the oven, place it on the stove over low heat
- Add butter, thyme, garlic, and shallots to the pan
- As soon as the butter is melted, start basting the steak. Use one hand to tilt the pan and the other to very rapidly spoon the sauce over the meat
- Do this for 2 minutes, and then check the steak for doneness – you want it to be a perfect medium rare
- Once done, remove the steak from the skillet, and let it rest for at least 10 minutes. Reserve the butter sauce for the steak
- Cut the steak into nice thick pieces and top with a flaky sea salt such as Maldon
- Serve with the butter sauce and a nice tall glass of cabernet sauvignon
