There’s something about cooking steak that just makes you feel like you’ve got your life together — even if, ten minutes before, you were Googling “how to cook steak without ruining it.” I’ve been there. First time I made this James Martin sirloin steak, I was nervous enough to over-season, under-sear, and completely skip the resting bit (rookie mistake — don’t do that). But once I nailed it, it felt like a superpower. The sizzle when it hits the hot pan, the smell of garlic and herbs in butter… pure magic.
This recipe is fuss-free but proper — you’re not burying the steak under sauce or pretending it’s something it’s not. It’s about bold, beautiful flavour. And that herby butter? Honestly, I’d put it on toast, mash, or just eat it off a spoon if no one’s watching. If you’ve got 6 minutes and a hot pan, you’ve got dinner sorted.
Why You’ll Love It
- It’s done in 6 minutes — no exaggeration, the steak cooks faster than you can find a clean plate.
- That herby butter is next-level — zesty, garlicky, a bit posh, but in a good way.
- Perfect for date nights or solo victories — you’ll feel like a steakhouse god at home.
- Beginner-friendly — if you can turn on a hob, you can make this.
- Pairs with anything — mash, salad, roasted carrots, wine… obviously wine.
- Makes leftovers feel gourmet — slice it into a sandwich the next day and thank me later.
Ingredients
- 4 x 200g sirloin steaks
- 50ml vegetable oil
- Salt and pepper
- 1 garlic clove, skin on, crushed
- A few sprigs of thyme and rosemary
- 50g butter
- 1 Oxo cube (beef stock)
For the herb butter:
- 150g unsalted butter
- 20g fresh parsley, finely chopped
- Zest of 1 lemon + ½ the juice
- 1 tsp sea salt
- 1½ tsp black pepper
- ½ tsp Worcestershire sauce (optional)
- Pinch of cayenne pepper (optional)
To serve:
- Fresh watercress
How to Make It
Make the fancy butter first:
Pop all the herb butter ingredients into a food processor and pulse until smooth. If you don’t have one, just mash it all together in a bowl with a fork. Roll it into a sausage shape using clingfilm and chuck it in the fridge to firm up. (Yes, you’ll have leftovers — put it on everything.)
Get your steaks room-temp and ready:
Take the steaks out of the fridge 20–30 minutes before cooking. Pat them dry with kitchen paper and season generously with salt and pepper. Don’t skip this — moisture ruins the crust.
Heat things up:
Put your pan (cast iron or heavy-bottomed is best) over high heat. Add the oil. You want it hot enough to scare the steak a little — it should sizzle the second it hits the pan.
Sear to perfection:
Add the steaks and cook for 3 minutes without touching them. Flip, then add the garlic, herbs, and butter. Let everything mingle while it cooks for another 3 minutes. Spoon the buttery herby goodness over the steaks as they cook — baste like you mean it.
Boost the umami:
Crumble the Oxo cube right into the pan and stir it into the buttery mix for an extra hit of savoury depth. Sounds weird, works very well.
Let them rest (seriously):
Take the steaks out, put them on a warm plate, and rest for at least 5 minutes. This redistributes the juices and keeps it juicy. Trust the process.
Plate and finish like a pro:
Slice or serve whole, top with a round of that gorgeous chilled butter, and add a handful of watercress. That slight peppery crunch against the rich steak? Chef’s kiss.
Common Mistakes and How to Dodge Them
Why’s my steak tough?
Probably overcooked or didn’t rest it. Aim for medium-rare (3 mins a side) and rest it properly. Don’t skip that step.
The butter melted weird — what happened?
If it split, the pan might’ve been too hot when you added it. Lower the heat slightly before basting.
My steak didn’t sear well… help?
Make sure the steak is dry and the pan is hot. Moisture = steam, not sear.
It’s too salty!
Between the seasoning and Oxo cube, go easy on the salt at the start. You can always add, but you can’t subtract.
Storage and Reheating
If you’ve got leftovers (lucky you), wrap the steak tightly and pop it in the fridge for 3–4 days.
To reheat:
- Oven: Wrap in foil, 120°C (250°F) for 15–20 mins.
- Grill: Quick flash on medium — 2–3 minutes per side.
- Microwave: Not ideal, but okay in 30-sec bursts on medium with a splash of stock or butter.
You can also freeze it (up to 3 months), but slice it before freezing for easier reheating later.
Frequently Asked Questions
How do I make my steak super tender?
Use a meat mallet or just cook it right — high heat, short time, rest after. Don’t overthink it.
Is sirloin better than ribeye?
Depends. Sirloin’s leaner but still flavourful. Ribeye’s richer and fattier. Both are fab — pick your vibe.
Can I skip the herb butter?
Sure, but it elevates the dish massively. Even plain butter helps. That little bit of richness? Chef’s choice.
Should I use oil and butter?
Yes. Oil has a higher smoke point, so it gets the pan hot without burning. Butter brings the flavour later.
Nutrition Facts (Per Serving):
- Calories: 207 kcal
- Total Fat: 12g
- Saturated Fat: 4.8g
- Cholesterol: 78mg
- Sodium: 48mg
- Potassium: 286mg
- Carbohydrates: 0g
- Sugar: 0g
- Protein: 23g
Try More James Martin Recipes:
James Martin Sirloin Steak
Description
A fast, flavour-packed steak recipe with garlic-herb butter and fresh watercress — restaurant quality in under 10 minutes.
Ingredients
For the herb butter:
To serve:
Instructions
- Make herb butter by blending all butter ingredients. Chill in fridge.
- Pat steaks dry, season well.
- Heat oil in hot pan, add steaks. Cook 3 mins each side.
- Add garlic, herbs, butter; baste steaks.
- Sprinkle Oxo cube into pan, stir to blend.
- Rest steaks for 5 mins before slicing.
- Top with herby butter, serve with watercress.
Notes
- Bring steaks to room temp before cooking — it makes a difference.
- Don’t crowd the pan — cook in batches if needed.
- Rest the meat — always.
- Save leftover herb butter — it’s magic on toast, fish, or veg.