Pan-Fried Roast Beef Recipe

Method4 steps

1. 1

   Step 1: Tie cotton kitchen string around the sides of the two steaks to hold their shape. Season generously with salt and pepper. Leave at room temperature for 1 hour, then cook promptly.

   Seasoned steaks before cooking · 60 minUses 2 sirloin steaks, about 1½ inches (3.75 cm) thick and approximately 13 oz (400 g) each · salt and pepper

2. 2

   Step 2: Heat 1 tablespoon oil with the 1–2 crushed garlic cloves in a heavy frying pan over medium heat. Sear all the edges of the steaks until browned, then cook both broad faces, turning as needed. Use about 6–7 minutes as a guide; check the centre with a meat thermometer and continue until it reaches 65–70°C (149–158°F). Immediately wrap the cooked steaks in foil and rest for 30 minutes.

   Cooked steaks in foil · 30 minUses Seasoned whole steaks · 1 Tbsp oil · 1-2 cloves garlic (crushed)

3. 3

   Step 3: Unwrap the rested steaks and collect all the foil juices in a small saucepan if making the optional sauce. Remove the strings and thinly slice both steaks.

   Uses Rested cooked steaks and their foil juices

4. 4

   Step 4: For the optional sauce, add 1 tablespoon each soy sauce, sake (1 Tbsp) and mirin (1 Tbsp), 1 teaspoon rice vinegar and ½ cup water to the collected beef juices. Simmer for about 2 minutes to reduce slightly, then serve with the sliced beef. If skipping the sauce, serve the sliced beef on its own.

   Optional steak sauce · 2 minUses All collected foil juices, for optional sauce · 1 Tbsp Soy Sauce · 1 Tbsp Sake · 1 Tbsp Mirin · 1 tsp Rice Vinegar · 1/2 cup water · Thinly sliced cooked beef