Fire-seared sirloin with rosemary butter
Thick-cut sirloin seared over live heat, rested properly and finished with rosemary, garlic and lemon butter.
Method
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Bring the steaks to temperature
Remove the steaks from the fridge around 30 minutes before cooking. Pat them dry, rub lightly with oil and season generously with salt and black pepper.
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Make the rosemary butter
Mix the softened butter with the chopped rosemary, garlic and lemon zest. Season lightly, then set aside somewhere cool while the BBQStove heats.
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Heat the BBQStove
Light the fire and allow the stainless-steel cooking plate to become thoroughly hot. Use the hotter inner area for searing and the cooler outer edge for controlled finishing.
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Sear over live heat
Lay the steaks onto the hot plate and leave them undisturbed until a deep crust forms. Turn and sear the second side, moving them slightly further from the centre if the heat becomes too intense.
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Finish to your liking
Continue cooking until the steaks reach your preferred level of doneness. A digital meat thermometer gives the most consistent result, particularly with thick cuts.
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Butter, rest and serve
Top each steak with rosemary butter and rest for 5–8 minutes. Slice across the grain and spoon the melted resting juices over the meat before serving.