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I got this recipe from an old mate of mine, Peter Howard. He is the resident chef on the Today Show here in OZ. I have worked with Peter for years and he has never led me astray with a 'crook' recipe yet, this is no exception. It is a little fiddly to prepare the Garlic Confit first, but once done you have a supply that will last a long time, and the flavour is superb.
- 4 (250 g) sirloin steaks, preferably 5 cm thick and marbled
- ground black pepper
- 250 g butter, at room temperature
- 8 cloves confited garlic, peeled (see how to make in recipe below)
- 1 tablespoon chopped fresh thyme
- 1 tablespoon red wine vinegar
- 1 tablespoon lemon, zest of, finely grated
- 6 heads garlic
- 6 sprigs thyme
- vegetable oil
- Make sure the steaks are trimmed of all fat that you want – leave some on as this is a source of great flavour.
- Grind over with as much black pepper as you want and set to one side.
- Make the butter, which is better done the night before use.
- In a mixing bowl, mash all the ingredients together with a potato masher and then whisk to combine.
- The finished butter can then be placed in a serving bowl or rolled in grease proof paper to a sausage shape.
- The latter can be frozen and the former is best refrigerated.
- Cook the steak in a hot pan or on the open slat of your very hot barbeque – leave to sit for 2 minutes.
- Turn to cook on the other side.
- Cook the meat a further 2 minutes – turn onto a spot which has medium heat and cook for 3 minutes on each side and your steak will be cooked medium.
- If you want rare, cook it only 1 minute on each side and well done will need 5 minutes each side after the initial sealing of the meat.
- Lift meat onto a warmed plate and leave to sit for 3 minutes.
- Serve onto individual plates with the butter cut into rings, 3 cms thick; if using the bowl method, remove the butter from the refrigerator 20 minutes before use and serve with a spoon on the side.
- The butter is delicious as it melts over the steak.
- Serve with barbequed sliced potatoes and a green salad.
- GARLIC CONFIT----------.
- Trim about a third of the garlic head away and discard.
- Pack the whole garlic into a saucepan, root down and cover with the oil.
- Cook over really low heat for 1 hours – the garlic will brown slightly; the slower the cooking, the more flavour is released.
- Remove from the heat, cool and then pack into a suitable storage container with the oil.
- The garlic can be used wherever – great crushed and on heated ciabatta or in mayonnaises.
- The oil is sensational for salad dressings and cooking.
Terrific recipe...simple, easy-to-follow and great results! Thanks.
Every aspect of this recipe is supreme. I made the garlic confit several days ago, and have used it on everything I could think of ever since. Yum-yum-o! I'm down to one last lonely bulb, but will make another batch soon. The confit is not fiddly -- just make it a few days (or a few hours) before you think you'll need it. Luckily I have fresh thyme in the garden. The steaks were divine with this addition, but truly feel free to use the garlic confit liberally.
This is a great recipe and will be a favourite. Actually cooked the steak in the connoisseur select, as I always cook my steaks since I have had it, for 11 mins, and they were perfect. Served this with a mesculan mix salad with avocado.