Garlic and thyme steak
Pan-fried steak might just be the ultimate indulgent dinner for two, especially when you use juicy 21 day matured sirloin. This extra maturing ensures succulent meat that's tender and full of flavour, and our easy hints and tips will help you cook it perfectly every time. A simple salad is all that’s needed on the side, as these steaks are the stars.
- Take the steaks out of the fridge at least 30 mins-1 hr before cooking to come to room temperature.
- Heat a large, heavy-based frying pan over a high heat until almost smoking. Brush the steaks with oil; season.
- Add the steaks; they should sizzle immediately. Turn the heat down to medium-high and cook for the same amount of time each side (3-4 mins for medium, see Little Help, below, for other timings) until done to your liking. The exact cooking time will depend on the thickness.
- Test if the steak is ready by pressing your fingertip into it – rare steak will feel soft, medium will be slightly bouncy, while well done will feel much firmer.
- Once cooked, use tongs to hold the steaks on their sides, pressing the layer of fat into the pan until crisp.
- Add the butter, thyme and garlic (if using) to the pan for 1 min. Once melted, tip the pan and spoon the butter over the steaks.
- Remove the steaks to a board, season with pepper and cover loosely with foil. Rest for 3 mins.
- Toss the rocket and Parmesan with the lemon juice and olive oil. Serve with the steaks.
Little help
Cook for 1 min 30 secs-2 mins each side for rare, 3-4 mins for medium and 4-6 mins for well done.
As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
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