Serves: 4

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.