Pan-Seared Beef Steaks

1. 1

   Trim the steaks of any gristle.

2. 2

   If you are using top sirloin, cut into 4 steaks of roughly equal size.

3. 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.

4. 4

   Add the steaks and use your fingers to coat all sides.

5. 5

   Set aside for 30 minutes, turning the steaks over after 15 minutes.

6. 6

   Heat a 12-inch heavy-bottomed or cast-iron skillet over medium heat until hot.

7. 7

   To test if it is ready, flick a drop of water into it.

8. 8

   It should immediately dance and then evaporate.

9. 9

   Add the steaks and let them cook, undisturbed, for 6 minutes.

10. 10

    The steaks should be well browned on the underside.

11. 11

    Use tongs to turn the steaks over.

12. 12

    Cook them on the second side, undisturbed, for another 4 minutes for rare, 5 minutes for medium-rare, and 6 minutes for medium.

13. 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.

14. 14

    Transfer the steaks to a plate and tent loosely with aluminum foil.

15. 15

    Let rest for 5 minutes before thinly slicing across the grain.

16. 16

    Arrange the slices on a platter and include the juices, too.

17. 17

    Serve immediately.

* Per serving · 4 servings · Values may vary.