Sirloin steaks

Sirloin steaks

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  • 2
  • Easy
  • Carb Conscious wheat and gluten free
  • 5 minutes, plus 40 minutes’ resting time
  • 10 minutes

“This is such a simple recipe, but it’s so good.” – Chef Anwar Abdullatief


  • 2 x 250 g thick-cut sirloin steaks with fat
  • 2 T canola oil
  • sea salt and freshly ground black pepper, to taste
  • 2 T butter
  • 1 clove garlic, smashed
  • 2 sprigs thyme

Cooking Instructions

1. Brush the steaks with oil and season with salt and black pepper. Allow to rest for 30 minutes.

2. Heat a pan over a high heat. Add the steaks to the pan, fat side down. Allow the fat to brown and render.

3. Once the fat has caramelised, sear the steaks in the rendered fat, cooking them for 3 minutes on each side. Add the butter, garlic and thyme.

4. Allow the butter to melt then tilt the pan, keeping the butter over the heat, pooling it at the bottom of the pan.

5. Spoon the aromatic butter over the steaks for 30 seconds, then turn over and baste the other side for a further 30 seconds. Remove the steaks from the pan and rest for 10 minutes lightly covered with foil. Slice against the grain and serve.

Find more steak recipes here. 

Photographs: Jan Ras
Productions: Abigail Donnelly and Clement Pedro

Anwar Abdullatief Recipe by: Anwar Abdullatief
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