Pan-seared sirloin steak

Ingredients

• 2 sirloin steaks, 300 g each
• 1 tbsp olive oil
• 20 g butter
• 2 garlic cloves
• 2 sprigs of fresh thyme
• 1 tsp Xalte Original salt

Method

1. 1Take the meat out of the fridge 20 minutes ahead so it is not cold in the middle when you cook it. Pat it dry on both sides with kitchen paper.
2. 2Crush the garlic cloves with the flat of the knife, without peeling them, and have the butter and thyme to hand.
3. 3Just before cooking, season the steaks on both sides with 1/2 tsp of the Xalte Original salt in total.
4. 4Heat a heavy-based frying pan over a high heat for 2 minutes and add the oil. It is ready when the oil runs like water and just starts to smoke.
5. 5Lay the steaks in the pan and cook them for 2 to 3 minutes without moving them, until a deep golden crust forms. Turn them with tongs and cook for another 2 to 3 minutes for medium, pink in the centre, if they are about 2 cm thick.
6. 6Turn the heat down to medium and add the butter, garlic and thyme. When the butter foams, tilt the pan slightly and spoon it over the meat for 1 minute.
7. 7Move the meat to a board and leave it to rest for 5 minutes. This keeps the juices inside instead of running out when you cut it.
8. 8Cut each steak into 1 cm slices, across the grain of the meat, and put them on the plates. Spoon over the butter from the pan and finish with the remaining 1/2 tsp of Xalte Original salt.