Pan Cooked Sirloin

Juicy sirloin steaks are pan cooked until beautifully browned and served with tender asparagus and a whole bulb of sweet, softened garlic. Cooking the steak with the garlic gives the pan juices a wonderful depth of flavour without needing a complicated sauce. It is a simple yet impressive steak dinner that works just as well for a relaxed weekend meal as it does for a special occasion.

Prep Time 10

Cook Time 15

Total Time 25

Servings People

Ingredients

2 large sirloin steaks approximately 200–250g each
1 bulb garlic
200 g asparagus fresh
1 tbsp olive oil
25 g butter
2 sprigs fresh rosemary
2 sprigs fresh thyme
salt to taste
Freshly ground black pepper to taste

Instructions

Remove the steaks from the refrigerator about 20–30 minutes before cooking. Allowing them to come closer to room temperature helps them cook more evenly.
2 large sirloin steaks
Pat the steaks dry with kitchen paper. Moisture on the surface can prevent the lovely browned crust that makes a good steak so appealing.
Cut the whole garlic bulb in half horizontally. There is no need to peel the individual cloves because they will soften in their skins as they cook.
1 bulb garlic
Season both sides of the steaks generously with salt and freshly ground black pepper.
salt, Freshly ground black pepper
Heat a heavy-based frying pan over a medium-high to high heat. Add the olive oil and allow it to become hot but not smoking excessively.
1 tbsp olive oil
Carefully place the steaks into the hot pan. You should hear an immediate, lively sizzle.
Cook the steaks without moving them for about 2–3 minutes. This gives the underside time to develop a rich golden-brown crust.
Turn the steaks with tongs. Add the butter, halved garlic bulb, rosemary and thyme to the pan.
25 g butter, 2 sprigs fresh rosemary, 2 sprigs fresh thyme
As the butter melts, carefully spoon it over the steaks several times. Tilt the pan slightly if necessary so you can collect the buttery garlic-infused juices.
Continue cooking until the steaks reach your preferred level of doneness. For a medium-rare steak, this will usually take around 4–5 minutes per side in total, depending on thickness and pan temperature.
If the garlic begins to brown too quickly, move it towards the cooler edge of the pan. You want it to soften and become sweet rather than burn.
While the steak cooks, trim the woody ends from the asparagus.
Remove the steaks from the pan and place them on a warm plate. Cover them loosely with foil and allow them to rest for around 5 minutes.
Leave the garlic and cooking juices in the pan. Add the asparagus and cook for approximately 4–6 minutes, turning regularly with tongs.
200 g asparagus
The asparagus should become tender while retaining a little bite. It should also pick up some of the delicious butter, garlic and beef flavours from the pan.
Remove the asparagus once cooked. Squeeze some of the softened garlic cloves from their skins and place them alongside the steak.
Serve the steaks whole or slice them before serving. Arrange the asparagus beside the meat and spoon over a little of the remaining garlic-infused butter from the pan.

Equipment

Heavy based frying pan or cast-iron skillet
Tongs
Chopping Board
Small plate
Kitchen paper

Notes

Tips for a Great Steak:

Take the steaks out of the refrigerator before cooking rather than putting them straight into the pan. Most importantly, make sure the pan is properly hot before the meat goes in.

Do not constantly turn or move the steaks while they cook. Letting each side remain against the hot pan helps create that delicious caramelised crust.

Resting the steak is also important. Those few minutes allow the juices to settle, which helps keep the meat wonderfully moist when you slice it.

For an even more impressive finish, serve the softened garlic cloves with the steak. They become sweet, mellow and almost creamy during cooking, making them a fantastic accompaniment to the rich beef.

Nutrition