A 20oz steak weighs about 570g, which is more than three normal 6oz steaks. The video shows our XL Sirloin Dinner Plate Steak cooked and sliced, with a dark crust and a pink middle. Here's how to get the same result at home.
Shop XL Sirloin Dinner Plate Steak (20oz)
Before you cook
- Take the steak out of the fridge 30 to 45 minutes before cooking. A big steak cooked fridge-cold burns outside before the middle warms.
- Pat it dry and season well with salt just before it goes in the pan.
- Use a heavy frying pan or griddle that's big enough. Cut the steak in two if it won't lie flat.
Sear, then finish in the oven
Heat the oven to 200°C (180°C fan). Sear the steak in a smoking-hot oiled pan for 2 to 3 minutes a side, holding the fat edge on the pan for a minute to render it. Move it to the oven and check the centre with a probe thermometer:
- Rare: 50°C, roughly 4 to 6 minutes in the oven
- Medium-rare: 55°C, roughly 6 to 8 minutes
- Medium: 60°C, roughly 8 to 10 minutes
- Well done: 70°C, 12 minutes or more
Times depend on thickness and your oven, so trust the thermometer over the clock. Take it out a couple of degrees early, because the temperature keeps rising as it rests.
Rest and slice
Rest the steak for 8 to 10 minutes on a warm board, loosely covered. Then do what the video shows and slice it across the grain into thick strips. A steak this size is easier to share sliced, and every slice gets some crust.
Serving ideas
Serve it sliced in the middle of the table with chips, a peppercorn sauce and a green salad, or with garlic butter melting over the top. For more methods see how to cook a dinner-plate sirloin and our sirloin steak guide.
