Pan-seared sirloin steak with brown butter

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.

• Prep time: 5 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 490
• Protein: 34 g
• Carbs: 2 g
• Fat: 35 g

Ingredients

• 600 g Beef sirloin ( 3cm thick )
• 60 g Salted butter ( diced )
• 2 tbsp Sunflower oil ( for frying )
• 4 piece Garlic ( smashed skin-on )
• 4 piece Thyme ( sprigs )
• 2 pinch Fleur de sel ( for finishing )
• 2 pinch Black pepper ground ( freshly ground )

Instructions

1. Tempering the meat

   Take the meat out of the fridge 30 minutes before cooking. Room temperature meat prevents thermal shock that toughens the fibers.

2. Initial searing

   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. Butter basting

   Add butter, garlic, and thyme. When the butter foams, tilt the pan and continuously spoon the butter over the meat to baste it.

4. Resting the meat

   Place the meat on a rack. Resting allows juices to redistribute from the center to the edges. The meat becomes supple to the touch.

Chef's tips

• 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.

Storage

Consume immediately after resting to preserve the contrast between the crust and the juicy center.