The Friday ritual: one great steak, spuds that shatter
Call it sirloin, porterhouse or New York strip — it's the same handsome steak, and it's the one waiting in your Pack C share. This is the Friday-night ritual version: chat potatoes boiled, smashed flat and roasted until they shatter, while the steak gets a hard sear and a minute under foaming garlic-and-rosemary butter. Nothing clever, nothing fussy — just the plate half the pubs in the country built their reputation on, done at home for a fraction of the price.
Ingredients
- 1 Your Farmer grass-fed sirloin steak (about 420g)
- 800g chat potatoes
- 3 tbsp olive oil
- Salt flakes and pepper
- 25g butter
- 2 cloves garlic, bruised
- 2 sprigs rosemary
- Steamed green beans or a simple salad, to serve
Instructions
Heat the oven to 220°C. Boil the chats in well-salted water for 15 minutes, until just tender to a knife.
800g chat potatoesDrain and let them steam-dry for 2 minutes. Tip onto an oiled oven tray, squash each one flat with the base of a glass, drizzle with 2 tbsp of the oil and scatter with salt flakes. Roast 30–35 minutes until deep golden and crisp at the edges.
2 tbsp olive oilWhen the potatoes have about 15 minutes to go, take the steak from the fridge, pat it very dry and season generously on both sides.
420g sirloin steakHeat the remaining oil in your heaviest pan over high heat until just smoking. Stand the steak fat-edge down for 2 minutes to render and crisp, then sear 3–4 minutes per side for medium-rare.
1 tbsp olive oilDrop the heat to medium, add the butter, garlic and rosemary, and tilt the pan to spoon the foaming butter over the steak for a minute.
25g butter2 cloves garlic2 sprigs rosemaryRest the steak on a warm plate, loosely covered, for 8–10 minutes while the potatoes finish.
Slice the steak thickly against the grain, plate it up with the smashed potatoes and greens, and spoon the rosemary-garlic pan butter over the beef. Salt flakes over everything, and serve.
Appears in
Pack C shares — Sirloin (~420g)
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Sirloin, Porterhouse, New York Strip — One Steak, Three Names
Few cuts cause more counter confusion than this one. In Australia, the boneless striploin gets called porterhouse in some states and sirloin in others; the Americans call it a New York strip and reserve "porterhouse" for an enormous T-bone. Same muscle every time: the striploin, running along the back behind the ribs. Because it does so little work, it stays tender and fine-grained, and the firm fat cap along one edge bastes the steak from the outside as it cooks. Your Farmer® sirloin comes from smaller-framed, 100% grass-fed cattle — there's a whole story on why smaller cattle make better steaks — and it arrives in Pack C of the grass-fed beef CSA share as one 420g steak: exactly right for two, sliced and shared.
Swaps and Variations
Scotch fillet takes the same treatment happily — richer, more marbled, same timings. Thyme swaps for rosemary, and a teaspoon of Dijon whisked into the resting-plate juices makes an instant mustard butter. The potatoes are endlessly flexible: toss them with rosemary before roasting, or skip the smash and do plain roast chats if the glass-squashing feels like a step too far. If chats are scarce, halved kipflers or quartered desirees do the same job happily. In summer, trade the beans for a sharp dressed salad and eat it outside. If you want to go deeper on the cut itself, our original grass-fed sirloin recipe makes a fine companion piece.
Storage and Leftovers
Cooked steak keeps in an airtight container in the fridge for up to 3 days. Smashed potatoes re-crisp brilliantly — 10 minutes in a 220°C oven brings them back to life in a way the microwave never will. The classic leftover move is the steak sandwich: cold sirloin sliced thin, good bread, mustard, pickles, maybe a leaf or two for appearances. Some people cook this dinner just to get there. The rosemary-garlic butter left in the pan deserves saving too — scraped into a small jar it keeps a week in the fridge, and it gives tomorrow's fried eggs or wilted greens a considerable head start on the day.
Frequently asked questions
Why stand the steak on its fat edge first?
What internal temperature should I aim for?
Can I prep the potatoes ahead?
How do I make this feed more than two?
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