Sarson’s Signature Steak Recipe

Serves
1 - 2
Cook time
10 minutes

If you want to up your steak game then basting it in Sarson's Signature Seasoned Malt Vinegar, butter, garlic, and thyme is the way to do it!

The trick to cooking the perfect steak is making sure you use a very hot, heavy-bottomed pan. This will give the steak that iconic char and crust. The butter, garlic and herbs then add flavour

Made using Sarson's Signature Seasoned Malt Vinegar

Ingredients

  • 3 tbsp Sarson’s Signature Seasoned Malt Vinegar
  • 1 extra thick cut sirloin steak
  • 1 tbsp butter
  • 1 garlic clove, in the skin
  • Sprigs of thyme
  • 500ml beef stock
  • Chives or parsley, to garnish
  • Salt and pepper, to season
  • Neutral oil, for cooking
  • Mashed potatoes, to serve
  • Vegetables, to serve

Method

  1. Place a heavy-bottomed skillet or pan on medium-high heat and allow to come to smoke temperature.
  2. Meanwhile, pat the steak with a kitchen towel to remove any moisture. Season all over with salt. Allow to sit out of the fridge for 10 minutes.
  3. Add a little oil to the pan and allow to get hot before adding the steak. Add the steak and leave to sear, moving around every 20 seconds without turning it over. Once the first side has a dark, hard sear, flip the steak to sear the other side.
  4. Add the butter, thyme, garlic, and 1 tbsp of Sarson's Signature Seasoned Malt Vinegar to the pan and allow to foam. Bast the steak in the butter and vinegar for 2 minutes or until the steak is cooked to your liking. Remove the steak from the pan and leave to rest with the pan juices poured over the top.
  5. Add the beef stock to the pan with the rest of the Sarson's Signature Malt Vinegar and reduce to your desired consistency to make a beef sauce.
  6. To serve, season the streak with black pepper and plate with the beef sauce, mash potatoes, and your favourite vegetables. Garnish and enjoy!