The Perfect Steak with Ballymaloe Steak Sauce

Sirloin Steak with Ballymaloe Steak Sauce

Photo Joleen Cronin


(Serves 4)

4 x 6 oz (175 g) sirloin or fillet steaks
1 garlic clove
Salt and freshly ground black pepper
A little olive oil

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:

Sirloin             Fillet

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.

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