Ingredients
2 Ledingham Livestock sirloin steaks
2 tbsp olive oil or avocado oil
2 tbsp butter
3 garlic cloves, smashed
2-3 sprigs fresh rosemary or thyme (optional)
Salt, to taste
Freshly ground black pepper, to taste
Instructions
Prepare the steaks
Take the steaks out of the refrigerator about 30 minutes before cooking to let them come to room temperature. This helps them cook evenly.
Pat the steaks dry with paper towels -this ensures a good sear to lock in the juices.
Season both sides generously with salt and black pepper.
Preheat the pan
Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat until it’s very hot.
Add the olive oil and let it shimmer (but not smoke).
Sear the steaks
Place the steaks in the hot pan and let them cook undisturbed for 3-4 minutes until a nice brown crust forms.
Flip the steaks and cook for another 3-4 minutes on the other side.
Baste with butter (Optional)- I highly recommend doing this extra step. It is so worth it in the end!
Reduce the heat to medium. Add the butter, smashed garlic, and fresh herbs to the pan.
Tilt the pan slightly and use a spoon to baste the steaks with the melted butter for 1-2 minutes. This adds amazing flavor and keeps the steaks juicy.
Check doneness
Use a meat thermometer to ensure the steaks are cooked to your desired doneness:
Rare: 120-125°F
Medium-rare: 130-135°F
Medium: 140-145°F
Medium-well: 150-155°F
Rest the steaks
Transfer the steaks to a plate or cutting board, tent loosely with foil, and let them rest for 5-10 minutes. This allows the juices to redistribute.
Tips for Perfect Steaks
Don’t overcrowd the pan – cook in batches if needed.
Room temperature steaks sear better and cook evenly.
A cast-iron skillet is ideal for a great sear, but any heavy pan works.
Resting the steaks is crucial for keeping them juicy.
Comments