Dry Aged Sirloin Steak with Melted Stilton
Juicy steak and melted stilton is a quick and easy dish, but this sizzling serve will never disappoint. Mouth-wateringly tender and saucy, this recipe will curate the perfect meal to share with family, friends, or a loved one.
Dinner • Sharing • lunch with friends
- 2 Sirloin steaks, 3-4 cm thick, cut as steaks from the Dry Aged Sirloin of Beef Roast joint
- Freshly ground black pepper
- Rapeseed oil
- A large knob of butter
- 4 slices of stilton
Cooks in: 5 mins • Difficulty: Medium
- Remove the steaks from the fridge and allow them to come to room temperature for at least an hour.
- Once the steaks have reached room temperature, pat the steaks dry with a piece of kitchen paper and season with some salt and pepper.
- Warm two plates in a very low temperature oven.
- Take a heavy frying or griddle pan which will comfortably take both steaks, add a good drizzle of oil, and heat the pan over a high heat.
- When the oil is beginning to simmer, turn the heat down to medium and carefully lay the steaks into the pan. Cook for 2 minutes until deliciously golden on the underside, turn the steaks over and add the knob of butter. Cook for another 2 minutes, basting with the butter to enrich the steak, until golden brown on the underside. This will give you a medium-rare steak. If you want the steaks cooked rare, cook them for 3 minutes in total.
- Remove the steaks from the pan, place on a warm plate, top immediately with the slices of stilton and leave to rest for 5 minutes.