Ingredients:

  • 60 g (4 tablespoons / 1/4 cup) Unsalted Butter, softened to room temperature (for compound butter)
  • 2 cloves Garlic, minced finely (for compound butter)
  • 1 teaspoon Fresh Thyme leaves, stripped from the stem (for compound butter)
  • 1/2 teaspoon Fresh Parsley, finely chopped (for compound butter)
  • 1/4 teaspoon Flaky Sea Salt (e.g., Maldon)
  • Pinch of freshly cracked Black Pepper
  • 2 x 280 g (10 oz) Top Sirloin Steaks, cut approximately 3.5–4 cm (1.5 inches) thick
  • 2 tablespoons (30 ml) High-Heat Cooking Oil (e.g., refined peanut oil, vegetable oil, or grapeseed oil)
  • 1 teaspoon (5 g) Coarse Kosher Salt
  • 1/2 teaspoon Freshly Cracked Black Pepper
  • 2 tablespoons (30 g) Unsalted Butter (cold, cut into two equal pats, for basting)
  • 2 Garlic cloves, lightly smashed (for basting)
  • 2 sprigs Fresh Thyme (for basting)

Instructions:

  1. Pat Dry: Thoroughly blot the sirloin steaks dry using kitchen paper towels. This is vital for achieving a good crust.
  2. Season Heavily: Season both sides and the edges liberally with the coarse salt and pepper.
  3. Temper: Place the seasoned steaks on a wire rack and let them rest at room temperature for at least 30 minutes, or up to 1 hour, before cooking.
  4. Mix Compound Butter: In a small bowl, combine the softened butter (60g), minced garlic, thyme, parsley, flaky salt, and pepper. Set this compound butter aside.
  5. Heat the Pan: Place a heavy-bottomed cast iron skillet over high heat for 3–5 minutes until smoking hot. Add the high-heat cooking oil into the pan; it should shimmer immediately.
  6. Sear: Carefully place the steaks into the hot oil. Do not move them for the first 2 minutes. Sear for 2–3 minutes until a deep brown crust forms. Flip the steaks and sear the second side for another 1–2 minutes.
  7. Basting and Finishing: Reduce the heat to medium-low. Add the two cold pats of butter (30g), the smashed garlic, and the thyme sprigs to the pan. Once the butter is melted and foaming, tilt the pan slightly and use a large spoon to continuously spoon the foaming butter and aromatics over the steaks for 1–2 minutes.
  8. Check Temperature: Remove the steaks immediately when they reach 5–10 degrees below the desired final internal temperature (e.g., remove at 50°C/122°F for a final medium-rare).
  9. Rest: Transfer the steaks immediately to a clean wire rack and allow them to rest for 10 minutes. This period is crucial for redistributing the juices.
  10. Slice and Serve: Slice the rested sirloin thinly against the grain. Place slices on warm plates and top immediately with a spoonful of the prepared Garlic-Thyme Compound Butter. Serve straight away.