80 ml grapeseed oil

4 x 250g Harvey Beef Porterhouse steaks

60g salted butter

Sea salt

Cracked black peppercorns

Chimichurri

¼ bunch coriander, leaves picked

½ bunch basil, leaves picked

½ bunch flat leaf parsley, leaves picked

1 tsp cumin

1  long red chilli, finely sliced

1 clove garlic,  peeled and finely chopped

1 French shallot, peeled

300 ml olive oil

3 teaspoons red wine vinegar

Pre-heat oven to 180 degrees (if using – see below).

To make the chimichurri place the picked herbs, cumin, garlic and shallot into a food processor and blend until combined. Place the mix into a bowl and mix in the vinegar, season to taste and mix through the sliced red chilli.

To prepare the sirloin, using a sharp knife remove any sinew from the sirloin and trim any excess fat. Season each of the steaks on both sides with salt and pepper to taste.

Place a large fry pan on a high heat, add in the grapeseed oil, once the pan is hot place in each of the steaks and cook for each side for 3 – 4 mins until golden brown. (Depending on the size of the steak you may need to place into the oven for 3-5mins to get to desired cooking temperature)

Place the butter into the fry pan and baste the steaks to finish. Remove the steaks from the frypan and place onto a tray to rest for 5 mins before serving with the chimichurri.