The Perfect Steak


The Perfect Steak


16oz sirloin joint (2 servings)

2 tbsp olive oil

1 tsp sea salt 

Half tsp of cracked pepper 

1 garlic bulb



50g butter

For the sauce:

50g butter

3 salted anchovies 

1 tbsp capers

40ml red wine vinegar 

300g rainbow chard


To start, ensure you remove your steak from the fridge and leave out for 15 minutes to bring the meat up to room temperature.

Preheat a frying pan.

Season your steak cut with olive oil followed by salt and pepper.

Place your meat in the frying pan with tongs and move around to ensure the cut doesn't stick.

Leave until the edges are crisp and rotate to cook the other side.

Now add butter, garlic, rosemary and thyme to your pan, this will help cook the steak and infuse your meat with delicious flavours.

Check your steak temperature with a thermometer this will ensure your meat is cooked to your preference.


45°C to 50°C


55°C to 60°C


60°C to 65°C


65°C to 70°C

Well Done

70°C and above

For the sauce add the butter, garlic and herbs into a pan. Followed by the anchovies, capers and red wine vinegar stir and bring the sauce to a gentle boil.

Time for the chard, wash thoroughly and season with salt.

Cook in a separate frying pan until wilted.


Products Used:

MasterClass Premium Quality Stainless Steel 250ml Oil Drizzler

MasterClass Non-Stick Heavy Duty 26cm Fry pan