Sirloin Chop 800g

Grass-fed, heritage breed beef slow grown to maturity on the lush, green pastures of the Yorkshire Dales. Dry-aged on the bone for >28 days.

1. Take Sirloin Chop out of fridge, remove packaging, pat dry with kitchen paper, pop on a plate and allow to reach room temperature
2. Oil* the steak and season generously with coarse sea salt and cracked black pepper
3. Heat a non-stick pan or cast iron skillet until just starting to smoke
4. Pop in the pan and sear fat side down, rotating the steak so all the fat renders approx. 2-3 minutes
5. Turn chop on its side, sear for 2-3 minutes until a dark caramelised exterior has developed
6. Flip the chop and repeat
7. Reduce the heat to medium-high and continue to cook, turning every 20-30 seconds, for a medium-rare steak approx. 12-14 minutes, an internal temperature of 53-54°C is perfect - use a thermometer!
8. Finish the cook by adding a knob of butter, a finely chopped shallot, and a sprig of fresh rosemary to the pan, then baste the chop as it all foams
9. Remove chop from the pan and rest for 8-10 minutes

*Select an oil with a high smoking point and neutral flavour