Including our Organic Sirloin on the Bone (750g) and Organic Tomahawk (750g)

Cooking a large sharing steak can feel a little daunting. A beautiful cut like a sirloin on the bone or a tomahawk is an investment, and it’s completely natural to worry about overcooking it, undercooking it, or not doing it justice. The good news? With the right approach, these steaks are actually easier to cook than smaller cuts — and incredibly rewarding.

Large, bone-in steaks benefit from slower, more even cooking, deeper flavour and exceptional tenderness. Follow this step-by-step guide and you’ll achieve a perfectly cooked steak every time.

Step 1: Bring the Steak to Room Temperature

Remove your steak from the fridge at least 30–45 minutes before cooking. This is essential for even cooking and helps prevent the outside burning before the centre is warm.

Pat the steak dry and season generously with good-quality sea salt on both sides. Don’t be shy — a thick cut needs proper seasoning.

Step 2: Preheat Your Equipment

Preheat your oven to 180°C (fan 160°C).
Heat a heavy-based frying pan or cast-iron skillet over a high heat until it’s properly hot.

This combination of pan and oven is the most reliable way to cook large sharing steaks to perfection.

Step 3: Sear for Colour and Flavour

Add a small amount of oil to the hot pan and carefully place the steak in. Sear for 2–3 minutes per side, including the fat edge, until a deep golden crust forms.

This step builds flavour and locks in juices — don’t rush it and avoid moving the steak around.

Step 4: Add Butter and Aromatics

Lower the heat slightly and add:

• A knob of butter

• A couple of crushed garlic cloves

• Fresh herbs such as thyme or rosemary

Baste the steak for 1–2 minutes, spooning the melted butter over the meat. This adds richness and depth without overpowering the natural flavour of the beef.

Step 5: Finish in the Oven

Transfer the pan to the oven to finish cooking gently and evenly.

For a 750g sharing steak:

• Medium-rare: 10–12 minutes

• Medium: 12–15 minutes

If you’re using a temperature probe:

• Medium-rare: 52–54°C

• Medium: 58–60°C

Bone-in steaks like sirloin on the bone and tomahawk retain heat well, so remember they will continue cooking slightly as they rest.

Step 6: Rest (This Is Non-Negotiable)

Remove the steak from the oven and rest it on a warm plate, loosely covered, for at least 10 minutes.

Resting allows the juices to redistribute, giving you a steak that’s juicy, tender and full of flavour.

Step 7: Slice and Serve

Slice the meat away from the bone first, then cut into thick slices across the grain. Finish with a light sprinkle of sea salt and cracked black pepper.

Serve simply — roasted potatoes, seasonal greens or a fresh salad are perfect. When the steak is this good, it deserves to be the star.

A Final Word from the Butcher

Large sharing steaks are made for relaxed cooking, confident seasoning and generous resting. Whether you’re cooking our Organic Sirloin on the Bone or our show-stopping Organic Tomahawk, trust the process, keep it simple, and let the quality of organic beef shine.