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  • 1 sirloin or fillet steak, per person
  • Vegetable oil
  • Butter
  • Salt & Pepper
  • Garlic Cloves (optional)
  • Rosemary (optional)


  • Prep: 30-60 mins
  • Cook: 10-15 mins
  • Serves 1

Step 1

Cooked steak core temperatures:
Blue – 54 degrees
Rare – 57 Degrees
Medium rare – 63 Degrees
Medium – 71 degrees
Well done – 75 degrees

Sirloin recommended cooking times:
Blue – 1 minute each side
Rare – 1.5 minutes
Medium Rare – 2 Minutes
Medium – 2.5 minutes
Well done – 4-5 minutes

Fillet recommended cooking times:
Blue – 1.5 minutes each side
Rare – 2.5 minutes
Medium Rare – 3.5 minutes
Medium – 4-4.5 minutes

Step 2

Remove your steak from the fridge at leat 30 minutes – 1 hour before cooking to allow the meat to reach room temperature, for even heat distribution when cooking.

You could use the resting time to do steps 1-4 of our Triple Cooked Chips recipe!

Season Steak with Salt and pepper, heat frying pan until very hot but not smoking.

Step 3

⁠Drizzle a small amount of oil into the pan and heat for 1-2 minutes on a medium-high heat.

Tip: Using a vegetable oil with a higher smoking temperature, like rapeseed or avocado oil, can help you to cook your steak in a hot pan without burning it.

Step 4

Add steak and sear for desired time, turning at least once to ensure an even cook.

Optional, Add a knob of butter, 2 garlic cloves and some rosemary and spoon over the steak while cooking for extra flavour.

Tip: Don’t move or in anyway interfere with the steak for the first minute of cooking per side, to allow the lovely caramelised crust to form (the Maillard Reaction).

Step 5

⁠To finish the steak off, render the fatty edge by holding the steak with a pair of tongs fat side down on a low-medium heat for 1 minute, the fat will melt and add flavour.

Remove from pan, cover with foil and leave to rest for 5 minutes before serving. Use the resting time to finish off your Triple Cooked Chips!

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