Simple Pan-Fried Sirloin Steak with a Red Wine Butter Sauce
I love to cook and watching well know people who can inspire you. For example, we all know the foul mouthed Gordon Ramsay, the soft spoken and quirky Rachel Khoo, the crazy Hairy Bikers. In South Africa we have many well known chefs and talented cooks for example Master Chef judge – Pete Goffe-Wood, Jenny Moris, our very own “Martha Stewart”, Ina Paarman , also the likes PJ Vadas, Ivor Jones, Bertus Basson, and many more… that a cook or wannabe chef can learn so many tips, tricks and techniques for the kitchen. You to can be a “celebrity chef @ home!”
One of my favourite celebrity chefs is none other than Jamie Oliver. What I absolutely love about Jamie is that his food is not pretentious, it is simple, it is easy and most of the time it can suite my pocket. Don’t get me wrong I do love Gordon Ramsay as well, and he has some amazing recipes which I will also be discussing but when he says lets make a easy budget friendly Lobster Brisque – I am like: ”Dude! Do you know how much lobster cost in South Africa! Secondly, do you think I will be doing a soup with a lobster? Forget it! It will go on the Braai – finish and klaar!
It actually doesn’t matter what chef you follow your food will always taste restaurant quality.
The trick with Jamie is that his recipes are so easy, so simple you actually can’t believe that it is that dead easy but yet at the same time it mind blowing good .
One of his recipes I tried in his “Cook with Jamie” recipe book is this pan fried Sirloin. I was almost to scared to try it because in my mind cooking a steak on a stove top, and frying it in a pan is almost a huge sin. In saying that I gave it a try!! Boy, was I pleasantly surprised!! It came out so juicy, and full of flavour. My hubby was so impressed that he said from now on he that he doesn’t want to braai anymore. Don’t get me wrong – my hubby can braai!! I served this with rosemary and sage roasted potatoes and carrots that was cooked in white wine. (This recipe is to follow).
I am not a Sirloin fan, its such a difficult meat and always tends to be on the dry side. I am more of a “Rump kinda girl”. In saying that, this Sirloin came out to be so juicy and so much flavour. It is a huge winner! Thank you Jamie, for sharing this recipe!!
The secret to this steak, is keeping it simple. I used a “Shiraz Braai Infusion Spice”. It is not called “My Boozy Kitchen” for nothing. The best gift ever! It is sea salt that has been infused with Shiraz, added to the mix is Rosemary, Coriander, Black Pepper Corns, Garlic, Onion and a hint of Chili. It is the best ever! Thank you Ash!! 🙂
The wine, in his recipe he mentions in using a Chianti. I have heard of it many times in European cooking shows but truthfully I have never came across it in South Africa. A little googling I discovered it is another word for SANGIOVESE!!!!!!!!! Like Syrah is another word for Shiraz! I was in my element. One of my favourite wines is a Sangiovese! It has more of an earthy and savoury taste. When you taste it you will find flavours of cherry tomatoes, sour cherry and a hint of dried roses. It is just different!
The best that I have ever drunken is one from Stellekaya. If you ever in the Stellenbosch Area – please make a turn. They are a small boutique family wine farm and they still do things old school. I mean they hand pick the grapes, basket press like in the old days and most of their wines are in barrels for a minimum of 18 months. Some of their wines has been in barrels for almost 3 years. My friends, all I can say is do yourself a favour!!
If you don’t have a Sangiovese, you can can’t go wrong with a good Cabernet Sauvignon or even a Pinotage. Anyway, enough talk, I am sure you dying for the recipe. So here goes, hope you enjoy it!
A good wine to drink with this meal, you can’t go wrong with a Cabernet Sauvignon, Shiraz or if you like to try something different a Zinfandel will go really well!
Calories
Fat
Carbs
Protein
Serves 2
My Boozy Kitchen
This steak is juicy and full of flavour. Using a Sangiovese wine for the butter sauce, adds a different dimension to the steak. This is a real winner! Serve it with mash, or roasted potatoes.
5 minPrep Time
15 minCook Time
20 minTotal Time
Save RecipeIngredients
- 2 x 200g Sirloin Steaks (2.5cm thick)
- 100 g Butter
- 1 Red Onion (Peeled and finely diced)
- 1 Large Glass of Red Wine (Sangiovese)
- Few sprigs of Thyme leaves picked
- Sea Salt
- Black Pepper
Instructions
- Heat a heavy frying.
- The pan must be large enough to cook both steaks at once without them touching each other.
- Brush with olive oil and season with freshly ground salt and pepper.
- Using a pair of tongs hold the steaks down on the fatty-edge in the frying pan. This is to render and colour the fat. When the fat is golden fry the steaks for 8 min in total for medium rare. Keep turning every minute
- Remove and allow for the steaks to rest.
- Turn the heat down add half of the butter.
- When the butter starts to bubble add the onions and thyme.
- Saute for about 4 minutes.
- Add the wine and reduce it to half.
- Pour the resting juices of the meat and the remaining butter.
- Take the pan off the heat.
- Stir around to emulsify and make a really simple red wine sauce.
- Taste and season if needed.
- Serve your steak and enjoy!!
Notes
If you cant get your hands on a Sangiovese, you can opt for a Cabernet Sauvignon or Pinotage.
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