Sirloin Double Steak
| 1 Sirloin Double Steak |
| 1 tbsp Olive Oil |
| Salt and Pepper |
Pre-heat the oven to its highest setting, approx 220ºC/425ºF/Gas 7 - 250ºC/475ºF/Gas 9. At the same time, pre-heat a frying pan on the hob over a high heat.
Rub the steak all over with olive oil and once the frying pan is very hot, sear the steak on all sides for 2 minutes. Transfer the steak to a rack in a small roasting tin then place uncovered, into the hot oven and cook to your liking using the timings laid out below.
Rare (blue) 6-8 minutes
Medium Rare 8-10 minutes
Medium (A Point) 12-14 minutes
Well Done 16-18 minutes
Remove the steak from the oven and place it on a rack so the steak does not lie in its own juice. Cover with foil and leave to rest in a warm place for at least 10 minutes.
Transfer the rested steak to a wooden board, cut the steak across the grain into ½ inch slices and transfer to warm plates; season with fine sea salt and fresh milled black pepper if desired.
To serve: make a sauce e.g. hollandaise or pepper, or prepare a simple lettuce heart salad dressed with good a vinaigrette.
- 1. Minced Steak
- 2. Chateaubriand
- 3. Fillet Tails
- 4. Scottish Salmon Fillets
- 5. Oxtail
- 6. Fillet Steaks
- 7. Diced Steak
- 8. Confit Duck Legs
- 9. Premium Pork Sausages
- 10. Stuffed Whole Pheasants
