Sirloin steak

1. 

beef - sirloin 14 oz (400 g)

ut two or three centimeters thick slices of meat. I tis best to buy a „loose“ meat, which was hanged for two or three weeks and matured.

2. 

salt • ground black pepper • olive oil

Season with pepper salt and brush with oil. Meat should have a room temperature before roasting ( 20 min outside the fridge).

3. 

Fry the meat for a one minute from each side on a hot pan and then fry it according to taste.

4. 

We recommend to fry for 2 minutes on each side for this type of meat, so it will not get dry. You should wait for 5 minutes before eating , because the juice may flow off.