Recipe: Sirloin steak with brisket and barrel’s beef rub

Sirloin steak with brisket and barrel’s beef rub

For a ~200g steak you need:

1tbsp vegetable oil

1tbsp butter

1tbsp beef rub

1 garlic clove

Take the meat out of the refrigerator 20min before cooking so it reaches room temperature.

After 20mn, use kitchen paper to dry the steak surface then apply the rub on both faces.

Put oil into your frying pan and put it over high heat. You preferably want to use a heavy bottom pan so that the heat diffuses homogeneously.

Once it is very hot, turn the heat down to medium. Hold the steak at one end and lay it down in the pan by pushing the side you are holding away from you to avoid oil splashes.

Roughly crush the garlic clove and add it into the pan.

After 1min turn the steak then add the butter.

Continue turning the steak every minute for a total cooking time of 3min (rare), 4-5min (medium) or 7-8min (well done).

Put the steak in a plate, add some juice from the pan and let it rest for 3-5 min before serving.

Bon appétit!