The QCH Shop | Help Centre

Cook this pink – Bavette is a leaner cut and, although flavoursome, can dry out if cooked past a medium-rare.

Season the steak with salt. Get a large heavy-based frying pan smoking hot with butter, garlic and maybe some thyme. Sear the steak, rolling the steak in the pan until it is brown all over and the butter starts to foam.

After the butter starts to brown, the steak should have developed a dark brown crust. Remove from the heat and allow the meat to rest. 

After 5 minutes probe the centre with a thermometer, you’re after 48–50°C. If they are not quite there, give them a few minutes in a low oven at 100°C.

Preheat the oven to 90°C. Once it’s up to temperature, it’s time to start pan-frying.

Unusually, we cook sirloins directly from the fridge rather than letting them get to room temperature – this can quicken the process but it can also mean the centre of the steak cooks too quickly. Our method ensures an even cook.

Season the steak with salt and put in a pan. Turn the heat to low. Start by cooking the sirloin standing upright, fat side down, to render it. Gradually increase the heat to medium; after about 5 minutes when there is a pool of bubbling fat sufficient to caramelise the steak in, turn the steak onto its side. Turn up the heat. Flip the steak after 2 minutes and cook the other side for an additional 2 minutes. At this point, you may wish to open a window or turn off your fire alarm.

When both sides are nicely browned, add 75g of the butter to the pan. Cook for another 4 minutes on each side. If the butter starts to brown but the steak hasn’t caramelised (you’ll know if the steak has caramelised because the crust of the steak should be nut- brown like a light ale and smell sweet rather than burnt) add another 50g butter.

For the last 30 seconds add the thyme sprig and crushed garlic and then transfer to a baking tray to rest for 5 minutes.

Now probe the centre of the steak with a meat thermometer; it should be just under 20°C. Transfer to the preheated oven and cook for 25 minutes, then remove and probe the centre of the steak again – you are looking for it to be between 48–52°C. It may need a bit longer back in the oven.

Rest for 5 minutes before removing the bone from the meat and slicing. Pour over the resting juices and season with a pinch of sea salt and some freshly ground black pepper. 

Remove cling-film cover and oven bake, on a baking tray at 180 degrees celsius for 25-35 minutes. Test the centre of the pie is piping hot using a knife or metal skewer before serving.

Please note: not suitable for microwave cooking.

Shallow fry in roughly 2cm of oil for 2.5 minutes per side. Be sure not to overcrowd your pan.

Please note: not suitable for microwave cooking. 

Stove-Top: Remove from vacuum pouch and cook in a pot or saucepan over a medium heat until piping hot.

Microwave: Remove from vacuum pouch into a microwave-safe bowl. Heat on medium for 2-3 minutes or until piping hot.

Although we do list allergens on our packaging it is worth noting that our products are made in an environment in which nuts may be present. 

We have measures in place to reduce the risk of transfer however, should you have a particular concern, please do be in touch.

We will denote the presence of cereals containing gluten on the ingredient label for our house-made products however, it is also worth noting that we produce these product in an environment where gluten is also used.

We recommend the majority of our food is consumed within 5 days of production with the exception of any confit or pickled products that can last longer.

All our house made products are able to be frozen although we do recommend avoiding this in regards to our confit potatoes as they can sometimes come apart during thawing.

We currently offer delivery to most addresses within the United Kingdom with the exception of Northern Ireland, the Scottish Hebrides and islands. 

We offer shipping nationwide to arrive between 7a-9pm on Wednesdays and Fridays.

We also offer local delivery to London addresses within 10km of our Farringdon Road store on Fridays between 10am and 6pm.

LOCAL DELIVERIESIf our driver is not able to contact you on the number provided, he will look to find a safe place to store your order either on your property or, with a neighbour. If you have a preferred location to leave deliveries, just let us know at checkout.If our driver is unable to contact you and cannot locate a safe space to leave your delivery, he may return your order to our Farringdon road shop where it can be collected at your leisure.NATIONAL DELIVERIESOur delivery partner may ask you to designate a safe location to leave your parcel should you not be at home when they attempt delivery.Our deliveries are packaged using industry leading thermal technologies meaning they can hold a safe temperature for up to 48 hours after they have left our Farringdon Road store.

LOCAL DELIVERIES

Local deliveries are packed into fetching card hampers. Orders are kept refrigerated until they leave on their designated delivery run.

Our local delivery runs are limited to 2 hour windows in order to minimise time out of refrigeration for perishable items. In warmer conditions, we do also pack perishable items with ice packs to retain a lower temperature.

NATIONAL DELIVERIES

We package our national deliveries using industry leading thermal wool insulation that both insulates and provides padding to protect your order.

We regulate temperature using Sorbatek frozen gel packs that, in conjunction with thermal packaging, can regulate temperature for up to 48 hours.

For more information on our thermal packaging click here.

For more information on Sorbatek gel packs please click here.

Local Friday deliveries commence at 10am with the aim of being completed by 6pm. You will receive a confirmation text when our drivers leaves on his run giving you a 2 hour window for your orders arrival.

National deliveries will be delivered between 7am and 9pm on the day selected at checkout.