Simply Sumptuous Sirloin Steak

You should always cook steak from room temperature so about 30 mins before you plan to cook remove them from the fridge.

Pour a little oil over the steak, season both sides of the steak with salt and pepper and a sprig of rosemary each and massage in well.

Squash the garlic to release the oils but not need to chop.

Put a good quality frying pan over a high heat. The pan must be big enough for each steak to have a bit of room.

Place the steaks into the pan carefully with the garlic.

Reduce the heat a little to more of a medium-high and add the butter to help "baste" the steaks.

With a pair of tongs, sear and turn the steaks every 30 secs to 1 min so they get a nice brown crust.

A steak 2cm in depth should take about 3 mins in total to be rare, 4-5 mins in total be medium and 7-8 mins to be well done.