Sirloin Steak with Herb Butter

Method

Place the butter, garlic, chopped parsley, salt and pepper in a medium-size bowl and combine well. Place in the refrigerator until the butter firms slightly then remove from the refridgerator and lay on some greaseproof paper. Mould butter into a 3cm-thick log shape. Wrap in the greaseproof paper and twist the ends to seal. Place back into the refrigerator until required (you can store for longer periods in the freezer). When ready for use, simply remove from paper and cut into 1-2 cm slices using a sharp knife.

Preheat your grill pan to hot (Induction level 8) if using the whole grill. If only cooking 1 or 2 steaks set the Induction level to 6 or 7.

Lightly brush the steaks with oil and season with salt and pepper. Place steaks on the grill plate and allow to seal 1-2 minutes before turning to cook the other side for 1-2 minutes. Remove from grill and allow to rest for 2-3 minutes before serving. The meat will be medium rare once cooked.
Place a sirloin steak on each plates, top with the herb butter and serve with steamed asparagus and mashed potato.

Ed’s note: The below times are based on 200g steaks but remember the thickness is what makes the most difference not just the weight.
Rare: 1 minute each side
Medium rare: 1-2 minutes each side
Medium: 2 minutes each side
Medium well: 2-3 minutes each side
Well done: 3 minutes each side

Do not allow the grill plate to be too hot as you will burn the steaks, too low and the steaks will start to sweat and cook without caramelising.
Always rest meat before serving. This allows the juices to remain in the meat and improves the meat’s texture.
Do not salt meat until you are about to cook it as you will find salt draws out the moisture.
As a general rule, the less fat meat has the rarer you should eat it. For example, fillet or tenderloin is very lean, once it is cooked through it will toughen and the low fat ratio means there will be less flavour. If you prefer your meat cooked more, try using scotch fillet, rump or sirloin – these meats have a greater fat content and respond well to being cooked a little more.
You can add many flavours to the butter such as sweet chilli sauce, curry powder, pesto, horseradish or fresh mixed herbs.