A thick sirloin steak seared over very high heat to develop a caramelized and golden crust, topped while resting with parsley garlic butter that melts slowly, mingling with the meat juices.
Ingredients
- 400 g beef sirloin steak
- 50 g 80% butterfat parsley garlic butter
- 1 tbsp high-oleic sunflower oil
- to taste Guerande fleur de sel
- to taste cracked Madagascar black pepper
- 2 sprigs fresh flat-leaf parsley
Method
- Take the beef sirloin steak out of the refrigerator at least thirty minutes before cooking to bring it to room temperature and avoid thermal shock.
- Carefully pat the surfaces of the meat dry with paper towels to remove any trace of moisture, then coat each side with a light film of high-oleic sunflower oil.
- Heat a cast-iron skillet or grill pan over very high heat until the surface is smoking and a drop of water flicked onto it evaporates instantly.
- Generously season both sides of the meat with Guerande fleur de sel and cracked Madagascar black pepper just before placing it on the grill.
- Place the meat on the burning hot surface without moving it; let it sear for about two minutes until a deeply golden brown crust forms.
- Flip the meat with tongs and continue cooking on the second side for about two minutes for rare meat, or three minutes for medium.
- Transfer the meat to a warm plate, immediately place a thick slice of 80% butterfat parsley garlic butter on top, then cover loosely with a sheet of aluminum foil for five minutes.
- During this resting time, the butter melts and emulsifies with the juices that run out; baste the meat with this fragrant juice, sprinkle with finely chopped fresh flat-leaf parsley and serve immediately.
Nutrition
Per serving
- Energy
- 514.6 kcal
- Protein
- 41.19 g
- Carbohydrate
- 0.74 g
- Fat
- 39.13 g
- Fibre
- 0.29 g
- Calcium
- 6.52 mg
- Iron
- 0.17 mg
- Magnesium
- 6.14 mg
