Pan-seared sirloin steak with brown butter
Ingredients
- 600 gBeef sirloin (3cm thick)
- 60 gSalted butter (diced)
- 2 tbspSunflower oil (for frying)
- 4 pcGarlic (smashed skin-on)
- 4 pcThyme (sprigs)
- 2 pinchFleur de sel (for finishing)
- 2 pinchBlack pepper ground (freshly ground)
Method
A beef cut with a crispy brown crust. The meat stays rare and juicy, infused with garlic and thyme aromas from continuous basting with foaming butter.
- 1
Take the meat out of the fridge 30 minutes before cooking. Room temperature meat prevents thermal shock that toughens the fibers.
- 2
Heat oil in a stainless steel pan. When it shimmers, place the meat. Let it brown without touching for 2 minutes until a dark crust forms.
- 3
Add butter, garlic, and thyme. When the butter foams, tilt the pan and continuously spoon the butter over the meat to baste it.
- 4
Place the meat on a rack. Resting allows juices to redistribute from the center to the edges. The meat becomes supple to the touch.
Frequently asked questions
How do you get this dish right?
- Use a stainless steel or cast iron pan, never non-stick for a proper crust.
- Never pierce the meat with a fork, use tongs instead.
- Resting time should be at least as long as the cooking time.
How long does this dish keep?
Consume immediately after resting to preserve the contrast between the crust and the juicy center.
