Prep: 10 mins plus 2 hrs marinating
Cook: Recommended cooking times:
• Blue: 1 minute each side
• Rare: 1 minute 30 seconds each side
• Medium Rare: 2 minutes each side
• Medium: 2 minutes 15 seconds each side
• Well Done: 4-5 minutes each side
Cooking times with vary depending on which cut of steak you choose, how thick it is cut and how close to room temperature it is.
- 2 cloves garlic, peeled
- Flaky sea salt and freshly ground black pepper
- 1 tbsp rapeseed or olive oil
- 4 x 2cm thick sirloin steaks
- Leaves from 4 sprigs fresh thyme
- Garlic and Herb Butter
Place the garlic in a pestle and mortar with the salt and pepper and grind to a paste. Stir in the oil until well blended.
Place the steaks in a large enough dish to sit in a single layer. Add the oil mixture and thyme and rub all over the steaks until well coated. Cover with clear-film and leave to marinate for 2 hours at room temperature.
Place the griddle flat side down on the hob and heat over a medium heat until hot and smoking. Holding the steaks together and whilst still holding place the fat side down on the griddle and sear for 2-3 minutes. Then add the steaks to the griddle and sear evenly on each side for the recommended time, turning every minute, if cooking for a longer time, for the best results.
Remove from the heat and either place on a warm plate or a board and leave to rest for 5 minutes.
Serve steaks carved or whole with resting juices spooned over. For added flavour, slice some garlic & herb butter, place on top and allow to melt.