Pan Fried Steak with Garlic Butter and Kraut Salad

Best enjoyed with Roodeberg 1949

Serves 4

Ingredients for the steak
2 x 300g sirloin steaks from your favourite butcher
1 tablespoon of vegetable oil
1 teaspoon of Himalayan salt
1 teaspoon of freshly ground black pepper
2 tablespoons of unsalted butter
2 sprigs of fresh thyme
2 garlic cloves, peeled and smashed

Method
Let the steaks rest at room temperature for 30 minutes. Preheat the vegetable oil in a cast iron pan over medium-high heat. The oil should be shimmering, near smoking.

Dab both sides of the steak dry with paper towels then season both sides with salt and pepper. Place the steaks in the pan and using tongs press down over top surface of steaks to ensure the entire bottom surface makes direct contact with skillet. Let the steak sear and cook until browned on the bottom, about 3 minutes.

Flip and repeat on the other side. Reduce the heat to medium-low, add butter, garlic and thyme. Spoon the butter over the steaks and continue to cook about 1 minute longer. Transfer to plates. Allow to rest for 5 minutes before slicing.

These times are for a medium cooked steak.

Ingredients for the Kraut Salad – make the day before
335g Sauerkraut
1 cup of red bell peppers, chopped
½ cup of carrots, finely chopped
½ cup of white vinegar
1 cup of sugar
¼ cup of vegetable oil
¼ teaspoon of salt
¼ teaspoon of black pepper

Method
In a bowl, toss together carrots, bell pepper and Sauerkraut. For the dressing whisk together the remaining ingredients. Pour over and mix to coat the Kraut salad. Cover and refrigerate for 24 hours.