Instructions:
1 kg Beef Sirloin 50 ml good quality oil Fresh ground Pepper
ul>Begin by preparing your steaks. Cut the sirloin into slices about 2 to 3 ern thick and then divide into 6 steaks (alternatively get your butcher to do this for you). Next trim away any connective tissue you can see, remember you will only be cooking the steaks for a short time and this connective tissue will be tough and inedible. Grind a little pepper over the steaks. Some people recommend grinding a little salt over the steaks as well,but I prefer not to use salt - try both for yourself and find your own preferred taste. Heat the oil in a thick based frying pan until it is almost smoking. Add the steaks, a couple at a time to the pan (don't try to cook too many steaks at one time since putting cool steaks in the pan lowers the temperature). Make sure the steaks are touching the bottom of the pan so that they are heated as quickly as possible, and at the highest temperature possible. Cook for about 30 seconds and turn the steaks over, cook for another 30 seconds and turn over again. The initial searing you give the steaks will help to prevent any sticking.Keep on cooking for about 2 minutes longer until the bottom is a deep brown colour and then turn again and cook that side for another 2 minutes. Keep the steaks warm and cook the rest in the same way. You will find that the steaks you cook last will brown most quickly. Ingredients 6
