Serves 2 (generously)
Cooking time: approx. 25–30 minutes plus resting
Ingredients
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1 x 750g Eversfield Organic Sirloin on the Bone
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Sea salt flakes
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Freshly ground black pepper
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1 tbsp cold-pressed rapeseed oil or olive oil
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2 cloves garlic, lightly crushed
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A few sprigs of fresh thyme or rosemary
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30g butter
Method
1. Bring the steak to room temperature
Remove the steak from the fridge at least 30–45 minutes before cooking. This ensures even cooking and a tender result. Pat dry with kitchen paper and season generously with sea salt on both sides.
2. Preheat the pan and oven
Preheat your oven to 180°C (fan 160°C). Heat a heavy-based frying pan or cast-iron skillet over a high heat until very hot.
3. Sear for flavour
Add the oil to the pan and carefully place the steak in. Sear for 2–3 minutes per side, including the fat edge, until beautifully caramelised and golden brown. Don’t move it around — let the crust develop.
4. Add aromatics
Lower the heat slightly, add the butter, garlic and herbs to the pan, and baste the steak for 1–2 minutes, spooning the melted butter over the meat to lock in flavour.
5. Finish in the oven
Transfer the pan to the oven and cook for:
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10–12 minutes for medium-rare
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12–14 minutes for medium
(Internal temperature guide: 52–54°C for medium-rare, 58–60°C for medium.)
6. Rest (don’t skip this!)
Remove from the oven and rest the steak on a warm plate, loosely covered, for 10 minutes. This allows the juices to redistribute and keeps the steak tender and juicy.
To Serve
Slice the steak away from the bone, then cut into thick slices across the grain. Sprinkle with a little extra sea salt and cracked pepper. Serve with roasted potatoes, seasonal greens, or a simple salad — letting the quality of the steak shine.
Butcher’s Tip
Sirloin on the bone delivers exceptional flavour and tenderness thanks to slow-grown organic beef and natural marbling. Keep it simple — great meat doesn’t need much.
