Components
- 4 sirloin cap steaks (approximately 100 g each)
- 8 radishes
- Three garlic cloves
- 1 tablespoon of olive oil
- 1½ tablespoons of lemon broth
- One-third of a tea cup of water
- One tablespoon of frozen butter
- Five sprigs of lemon thyme
- sodium chloride
- Add ground pepper gradually, adjusting to your preference.
Setup mode
- Take the steaks out of the refrigerator to thaw while you prepare the other ingredients.
- Wash, dry, and slice the radishes, leaving a part of the stem attached. Peel and thinly slice the garlic cloves. Combine lemon juice with water.
- Sprinkle the loin cup steaks with 1 teaspoon of salt and add pepper according to your preference.
- Coat a large frying pan with one tablespoon of olive oil, then put the loin cup steaks into the cold, lightly oiled pan over medium heat to sear for about 7 minutes — you read that correctly: with this method, the meat, which has sufficient fat, is placed in a cold pan so the fat melts slowly, allowing the steak to brown without excessive splattering on the stove.
- Using a clamp, flip the steaks to sear the other side for approximately 5 minutes. Move the browned steaks to a plate and maintain the frying pan on medium heat.
- Add the radishes, season with a pinch of salt, and cook until golden for about 2 minutes, stirring occasionally.
- Add garlic and thyme sprigs, stirring for one minute to release their aroma. Turn off the heat and deglaze the pan by adding water, scraping the bottom with a spatula to dissolve the browned bits, which enhance the sauce’s flavor.
- Place the frying pan back on medium heat. Once it boils, add the butter and swirl the pan to melt it. Put the steaks back in and cook for about 2 minutes to warm them up and slightly thicken the sauce. Serve immediately.
