- 2 sirloin steaks, each about 300g and 2cm thick
- 1 tbsp sunflower oil
- 1 tbsp butter
- 1 garlic clove, left whole but bashed once
- Remove the steaks from the fridge about 30 minutes before you plan to cook, so they’re closer to room temperature.
- Pat the steaks dry with kitchen paper, and season with salt and pepper.
- Take a heavy-based frying pan that will comfortably fit both steaks, add the oil and heat over a high flame.
- When the oil is shimmering, turn the heat down to medium-high and add the butter.
- Once it’s sizzling, carefully lay the steaks in the pan, tucking the garlic and herbs in at the sides.
- With a pair of tongs, sear and turn the steaks every 30 seconds to 1 min so they get a nice brown crust. As a rough guide, each steak will take 3 minutes in total for rare, 4-5 minutes in total for medium and 7-8 minutes for well done.
- If you have a digital cooking thermometer, the middle of the steak should be 50°C for rare, 60°C for medium and 70°C for well done.