Pan-Seared Beef Steaks

Directions

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.