Sugar Steak. Perfectly grilled sirloin steak with sugar pepper rub. How to grill a perfect sirloin.
Recipe type: Steak / Beef
Although you don't taste the sugat one the steak is cooked, the sugar plays an important role in tenderising the steak, tempering the spices, and creating an amazing glaze, resulting in a perfectly grilled sirloin steak. You can also use rump or porterhouse steak for this recipe.
- 1 x 250g Sirloin, rump or porterhouse steaks
- 50g Butter
For the Rub
- 1 Tsp Salt
- 1 Tsp Cracked black pepper
- 1 Tsp White Pepper
- 2 Tsp Demarara / treacle sugar
- 2 Tsp Tapioca flour (can substitute corn flour)
- Hold the steaks together and press 3 skewers through the steaks - 2 just above the fat, and 1 towards the top.
- Flip the steaks over and season the fat liberally with salt and cracked black pepper.
- Combine all of the rub ingredients in a bowl.
- Heat your pan over medium high heat and add the butter. When the butter starts to bubble, stand the steaks in the pan on their fatty edge and fry the fat for 8 minutes until golden brown and well rendered.
- Remove the steaks from the pan and remove the skewers. Season both sides of the steaks liberally with the rub ingredients and press these firmly into the surface of the steaks.
- Return the steaks to the pan and grill for 4-6 minutes, depending on your preference of doneness, turning every 30 seconds.
- min = rare
- min = medium rare
- min = medium