Comes from the sirloin section, which is on the back of the beef between the fore rib and the rump.
The whole striploin, or sirloin, is a primal cut to be found beneath the back of the animal. It is located between the ribs and the fillet. In fact, that’s how it gets its name, which comes from the French ‘surloine’. meaning ‘below the loin’, as loin is the old name for the fillet.
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2 sirloin steaks, each about 200g and 2cm thick
1 tbsp sunflower oil
1-2 tbsp butter
1 garlic clove, left whole but bashed once
sprig of thyme or rosemary (optional)
Remove the steaks from the fridge about 30 mins before you plan to cook, them so they’re closer to room temperature. Pat the steaks dry with kitchen paper, and season with salt and pepper. Take a heavy-based frying pan that will comfortably fit both steaks, add the oil and heat over a high flame.
When the oil is shimmering, turn the heat down to medium-high and add the butter. Once it’s sizzling, carefully lay the steaks in the pan, tucking the garlic and herbs in at the sides.
With a pair of tongs, sear and turn the steaks every 30 secs to 1 min so they get a nice brown crust. As a rough guide, each steak will take 3 mins in total for rare, 4-5 mins in total for medium and 7-8 mins for well done. If you have a digital cooking thermometer, the middle of the steak should be 50C for rare, 60C for medium and 70C for well done.