Spiked sirloin is one of my favourite steak ingredients. Thanks to its highly marbled texture, it is very easy and foolproof to prepare, with just a few little tricks to ensure success.
Ingredients:
Beef spiny steak Greater Omaha
Butter 82%
Salt
Black pepper whole Kotányi Gastro
After removing the packaging, wipe the meat dry with a paper towel. Then cut it into slices about a finger and a half thick. Place on a plate and cover with a foil wrap and leave at room temperature for about half an hour. During this time, the core temperature of the slices will rise, so you will end up with the perfect consistency of for steak.
Heat a pan to a high temperature. Pour in a maximum of 1 cl of fat, then put in a few slices of meat (not too many, as they won't crust properly).
Cook for 2-2 minutes per side, then add a few slices of butter and a sprig of rosemary. Using a spoon, drizzle the melted butter over the top of the meat. In the meantime, salt and pepper intensively so that the butter and the “flavour” get into the fibres of the meat. Then place in the oven at 160 °C for a few minutes and leave to rest for 5-6 minutes before serving.#
