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How to cook perfect sirloin or rib eye steak recipe

Photo of two sirloin steaks on a marble cutting board

Frying steak is easy once you have been shown how to do it

Friday night is steak night chez Cottage Smallholder. It has become an institution. We started it when Danny was weekly boarding at at an assignment in Exeter, five years ago. The promise of a really good steak bolstered him up on the drive home.

The steak has become an integral part of our life. We now accept no invitations on a Friday night, preferring to batten down the hatches, open a bottle of good red wine and pig out on unbelievably good sirloins and, occasionally, rib eye steaks.

These were supplied by Fred Fizpatrick on the Exning Road, Newmarket (now retired) and always cooked by Danny.

His recipe is below.


How to cook the best tastiest pan-fried steaks recipe (for two)
Recipe Type: Main
Author: Danny
Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Serves: 2
Timing and temperature are the key yings when cooking steak
  • 2 sirloin steaks, not too thin. We love ours at about ½ inch or 2 cm thick
  • 2 small knobs of butter, about ½ oz (10g) each
  • 2 tbsps olive oil
  • 1 tsp ground black pepper
  • ½ tsp garlic granules or powder (this is optional and does not overwhelm the steak)
  • ½ tsp salt
  • 1 tbsp Balsamic vinegar
  • A timer that can measure minutes and seconds
  1. This method is for medium rare steak. Simply allow extra cooking time if you prefer medium or well-done steaks.
  2. Using a flat frying pan or a skillet (there is no difference in cooking time), pour the olive oil, one knob of butter and sprinkle on the salt, black pepper and garlic granules (optional). Set your stove top ring to a medium heat. Ours goes from 1 to 9 and we set it at 6. Allow it 2 to 3 minutes to heat through, so that the butter has melted and the pan is hot.
  3. Place the steaks on the frying pan. Arrange them so that the fatty edges are in the middle of the pan.
  4. Cook for 2 minutes on one side. Then turn them over and cook for 1½ minutes on the other side. If you like them medium rare, do not exceed these timings.
  5. Remove from the pan onto warm plates (not hot, as cooking will continue) and leave them to relax for 5 minutes or more.
  6. Add ½ mug of boiling water to the pan and toss in the second nugget of butter and the Balsamic vinegar. Turn the heat down to about 3 so that it reduces without boiling dry.
  7. Pour this “jus” over your steaks.

We always cut our steaks in half so that we each get a portion of the two steaks. For some unknown reason, they never taste the same.

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  1. Tried the recipe and the steaks were delicious and perfectly cooked to medium rare! I also added onions (fried with the jus) and would have added mushrooms if I had some. Oh, and I replaced boiling water with red wine (also thought of using chicken stock for more flavour but didn’t bother). I put in too much balsamic vinegar accidentally so added maple syrup to balance it up (sugar would have done the job but the maple syrup was just there so I used it). Hahaha, sounds less and less like the recipe but hey, I started from there! Turned out great! 😀

  2. Alexandra

    Wonderful recipe, steak was delicious thank you

  3. I know I few things about cooking steak, as a beef farmers and food buisiness owner. Take a look at my guide to cooking the perfect steak.

  4. At last a great recipe for great steak.
    I used mulled wine rather that water, which gives it good colour and slight hint of spice.

  5. Just made this 15 mins ago . Soooooo good . I added colemans mustard to my sirloin first , bothsides for an added kick ! You should try it :)

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