Pan roasting is the easiest way to prepare a steak. Use a non-stick pan over medium to high heat. It’ll help seal the beef well, allowing it to retain its flavours and juices, while leaving it tender inside.
150g sirloin steak (about 2cm to 3cm thick)
½ tsp coarse black pepper
¼ tsp coarse salt (optional)
1 lemon, sliced
1 sprig flat parsley to garnish
1 tsp English mustard
If the steak has been refrigerated, leave on the counter for it to reach room temperature in 5 to 10 minutes. Trim away excess fat.
Heat a medium-sized nonstick frying pan over medium to high heat. Test the temperature by adding a drop of oil into the pan. If it starts to smoke, the pan is ready.
Place the steak on the pan and use a spatula to press it flat periodically. Cook for up to 1 minute (for rare), 2 minutes (medium rare) or 3 minutes (medium) on each side.
Remove from heat and let it rest for 5 minutes. Slice the beef, and season with pepper and salt. Squeeze some lemon over it, garnish with parsley and add a dollop of mustard. Pour the excess beef juices onto the steak and serve.