Grilled sirloin steak with cardamom butter and stewed pears

Put the butter in a bowl and grate the orange skin of the orange above it. Mix the orange zest with the cardamom and salt and pepper to taste with the butter. Put the mixture in a piping bag and spray the butter in the glasses, or let the butter melt a little and put it in the glasses. Put the glasses in the refrigerator for at least one hour. Let the pears drain in a colander.

Rub the entrecotes with vinegar, olive oil and pepper and let them come to room temperature. Allow the grill pan to get piping hot on high heat. Bake the entrecotes in 2-4 minutes brown (inside they may be red). Let the entrecotes rest on a hot plate (under aluminum foil). Fry the segments of pear for a moment in the grill pan. Put the sirloin steak on warm plates, put the pears on it and garnish with basil and if necessary. some extra orange peel. Put the glasses with cardamom butter on the table, so that everyone can always melt a knob of butter on his meat.