The Perfect Steak with Ballymaloe Steak Sauce
About 1 hour before you want to cook your steaks, remove them from the fridge. Cut the garlic clove in half and rub it on both sides of each steak. This simple step intensifies their beefy flavour. Grind some black pepper over the steaks and sprinkle with a few drops of olive oil. Turn the steaks in the oil and set aside to allow them to come to room temperature. If using sirloin steaks, score the fat at 1-inch intervals. Heat the griddle pan until very hot, season the steaks with a little salt and put them onto the pan. When cooking a sirloin steak, also turn it over onto the fat side and cook for 3-4 minutes or until the fat crisps up nicely.
The cooking times for each side of the steaks are roughly as follows:
RARE 2mins 5mins
MUDIUM- RARE 3mins 6mins
MEDIUM 4mins 7mins
WELL – DONE 5mins 8-9mins
Tip: After cooking rest your steaks! Rest your steaks onto an upturned plate placed on top of another plate and leave them for a few minutes in a warm place. The secret to a juicy steak is to let it rest. Serve with Ballymaloe Steak sauce.