Beef sirloin steak

Ensure that any excess membranes are removed from the steaks. Heat a large frying pan. Add about 2–3 tablespoons of cooking oil to the pan. Place the steaks in the pan with enough space between them. Ideally, cook the steaks in two batches.

Sear the steaks for 2–3 minutes, then flip them. The steaks should develop a beautifully browned crust. Add the garlic and thyme to the pan. Next, add the butter and let it foam well. Spoon the foaming butter over the steaks for a few minutes. If the foam starts to settle, you can add more butter to the pan.

Remove the pan from the heat and cover the steaks with foil. Let them rest for a few minutes. Season with salt, black pepper, and pink peppercorns. If using a meat thermometer, the internal temperature of the steak should be 52–55°C (125–131°F).