300g Stockyard Long Fed Angus Sirloin Recipe

Bring to room temperature and pat dry

Remove the 300 g sirloin from the refrigerator 30–45 minutes before cooking so it comes closer to room temperature. This ensures more even cooking. Pat both sides and the edges dry with paper towels — moisture prevents a good sear.

Season

Evenly sprinkle 1.5 tsp kosher salt, 1 tsp freshly ground black pepper, and 1/2 tsp garlic powder over both sides and the exposed edges of the steak. Gently press the seasoning into the meat so it adheres.

Preheat pan

Place a heavy cast-iron skillet or stainless-steel frying pan over high heat. Let it heat for 3–5 minutes until very hot — a drop of water should sizzle and evaporate immediately.

Initial sear

Add 1 tbsp neutral oil to the hot pan and swirl to coat. Carefully lay the steak in the pan away from you to avoid splatter. Sear without moving for 2½–3 minutes to form a deep brown crust.

Flip and baste

Flip the steak using tongs. Immediately add 2 tbs unsalted butter, the 2 lightly crushed garlic cloves, and 2 thyme sprigs to the pan. As the butter melts, tilt the pan slightly and use a spoon to continuously baste the steak with the melted butter and pan juices for 2–3 minutes. Baste consistently to build flavor and finish cooking. For medium-rare (recommended for a 300 g sirloin about 1–1.25" thick), aim for an internal temperature of 53–55°C (127–131°F). Adjust time slightly for thickness and doneness preference.

Check doneness

Use an instant-read thermometer inserted into the thickest part of the steak: 50–52°C for rare, 53–57°C for medium-rare, 58–62°C for medium. If the steak needs more time, continue to cook in the pan while basting in 30–60 second increments until the target temperature is reached.

Rest

Transfer the steak to a warm plate or cutting board and spoon a little of the pan butter and juices over it. Tent loosely with foil and rest for 6–8 minutes. Resting allows juices to redistribute and carry-over cooking to finish.

Slice and serve

Slice the steak across the grain into 1/4–1/2 inch slices. Sprinkle a pinch (about 1/4 tsp) of sea salt flakes over the slices if desired and serve with a lemon wedge to squeeze lightly for brightness.