Remove the steaks from the fridge and allow to warm to kitchen temperature.
4 medium sirloin steaks
Season well on all sides with salt and ground black pepper.
salt, ground black pepper
Place a thick pan over a medium high heat and add the oil and butter.
½ tbsp vegetable oil, 1 tbsp unsalted butter
When the oil is hot, carefully place the steaks into the pan and fry/sear for 4 minutes before flipping over for a further 3 minutes. The steaks should have a lovely, caramelised crust.
Remove from the pan and place on a warmed plate and cover with foil to relax while you make the jus.
Leave the beef juices in the pan (full of flavour) and place over a medium heat.
Once hot, add the minced garlic and shallots and sauté for about 1 minute or until they are tender.
3 cloves garlic, 2 large shallots
Add the stock, red wine, balsamic vinegar and thyme and stir well to mix.
235 ml red wine, 235 ml beef stock, 2 tbsp balsamic vinegar, 3 sprigs thyme
Increase the temperature so the liquid start to simmer. Normally a medium high heat will do the job.
Simmer the liquid until the volume has reduced and begun to thicken. About 4 – 5 minutes.
Reduce the heat to low and remove the thyme, it’s done its job.
Add the unsalted butter and stir to combine thoroughly.
2 tbsp unsalted butter
Taste and adjust the seasoning with salt and pepper as required.
salt, ground black pepper
Serve over the steak with side dishes of your choice.
Notes
Note: when it comes to sirloin steak, try and use ones which weigh about 1lb (1/2 kg) and are 1.25 inches thick.