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1
Trim the steaks of any gristle.
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2
If you are using top sirloin, cut into 4 steaks of roughly equal size.
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3
To make the marinade, in a shallow bowl large enough to accommodate the steaks, combine the garlic, pepper, Maggi sauce, and oil and mix well.
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4
Add the steaks and use your fingers to coat all sides.
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5
Set aside for 30 minutes, turning the steaks over after 15 minutes.
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6
Heat a 12-inch heavy-bottomed or cast-iron skillet over medium heat until hot.
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7
To test if it is ready, flick a drop of water into it.
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8
It should immediately dance and then evaporate.
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9
Add the steaks and let them cook, undisturbed, for 6 minutes.
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10
The steaks should be well browned on the underside.
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11
Use tongs to turn the steaks over.
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12
Cook them on the second side, undisturbed, for another 4 minutes for rare, 5 minutes for medium-rare, and 6 minutes for medium.
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13
If you are unsure about the doneness of the meat, nick a steak with the sharp point of a paring knife and check the color.
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14
Transfer the steaks to a plate and tent loosely with aluminum foil.
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15
Let rest for 5 minutes before thinly slicing across the grain.
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16
Arrange the slices on a platter and include the juices, too.
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17
Serve immediately.
