Sirloin Steak 500gm

One of the most important things to remember before cooking a sirloin steak (well, any steak really) is to make sure it comes to room temperature before it goes anywhere near the pan. If you cook a steak straight from the fridge, the inside will be cold and take much longer to cook, and it’ll likely still be raw by the time the outside of your steak is done.

In terms of cooking oil, I always use tallow because of it’s high smoking point. If you want to add the richness with butter, do so after you’ve flipped the steaks, and baste the steak with the gorgeous foaming butter as it cooks. Grandad doesn’t like to add any of that “funny stuff” as he prefers to taste the steak, but you could try adding herbs such as rosemary or thyme and garlic when you add the butter for an extra flavour dimension.