Pan Fried Sirloin Steak

1) Remove your steaks from the fridge 1 hour before cooking.

2) In your pan, heat the butter and 1 tablespoon of oil, then sear the meat well and cook for 2 minutes on each side (rare) add a small new onion cut (for the juice) and above all salt and pepper only when your steaks are cooked.

I find that a good maître d'hôtel butter goes very well with a pan-fried entrecôte but you can also make them with a sauce based on red wine (winemaker or wine merchant) or served sliced ​​with a little cooking juice above.

You can serve, for example, with good pont-neuf potatoes (fries) pre-cooked at 140° then plunged back to 180° when tasting them. You can serve it with a guaranteed success compound butter.