QCH @ Home: Steak Night Cooking Instructions

by James Fryer

Before you begin, thank you.

We’ve written the following guide to lead you step-by-step through the preparation of your meal. As much as possible, we’ve tried to take all the hard work off your hands, and so hopefully this means soon enough, delicious things will start flowing from your kitchen, giving you a nice little reminder of being sat here in the Chop House with us.

We've also worked hard to remove as much single-use plastic from your delivery as possible, whilst ensuring it arrives to you all in one piece. As well as being (very usefully) reusable, all of the tamper-proof pots are made from polypropylene and so are widely recycled. If you have any questions or issues, do drop us an email at hello@thequalitychophouse.com

Once again, we’d just like to say a huge, heartfelt, thank you for your support.

Team QCH

Steak night

Equipment and timings

Before you crack on, there are a couple of things to note. Firstly, to apply the finishing touches you will need:

  • An oven 
  • A hob 
  • Tin foil 
  • 2 x baking trays 
  • 2 x medium frying pans 
  • A set of tongs
  • A food thermometer (if you like being really accurate)
  • Kitchen towel
  • 1 x medium saucepan (only if you prefer your custard warm!)
  • Salt & pepper 
  • Vegetable oil  
  • A selection of your most beautiful (vintage, naturally) crockery
  • A nice bottle of wine wouldn’t hurt!

Secondly, we’d definitely recommend taking a read through all of the instructions, just so you know what’s coming and can adjust things if you need a brief pause. All told, there’s about 1hr 10 minutes worth of work to be done, with the timings as follows...

Sourdough & chicken liver parfait
Preparation time: 5-10 mins
Cooking time: 5 mins

Highland bone-in sirloin, tarragon mayonnaise & confit potatoes 
Preparation time: 10 minutes
Cooking time: 45 minutes

Hot chocolate pudding, almond custard
Preparation time: 10 minutes
Cooking time: 10 minutes

Want to be eating your sirloin at 7.30ish? Aim to turn your oven on to heat and start things moving around an hour earlier, at 6.30



Sourdough, Jersey butter
Chicken liver parfait, roast chicken & black truffle jelly

Preparation time: 5-10 minutes (depending on how quickly your oven heats up!)
Cooking time: 5 minutes

  1. Pre-heat your oven to 200°C and remove your butter and parfait from the fridge (although delicious cold, they’re both probably best for spreading when a little closer to room temperature).
  2. Unwrap your loaf and sprinkle it with a little tap water before covering in tin foil and placing it on a baking tray in the centre of your oven for 5 minutes.
  3. Turn the oven down to 90°C. Smother the warm sourdough in butter and parfait.

Highland bone-in sirloin, brown butter jus, Tarragon mayonnaise

Preparation time: 10 minutes (leaving your oven door open to cool quicker will reduce this)

Cooking time: 45 minutes
  1. As your oven comes down to temperature, take your sirloin from the fridge, season it with salt and immediately place it fat side down in a dry frying pan, starting over a low heat. 
  2. Slowly increase the heat of the pan to medium over 5 minutes. As a pool of bubbling fat develops, turn the heat up further, flipping the steak onto its side and beginning to caramelise the muscle itself. You might want to open a window at this point.
  3. Move the steak in the pan to ensure it is browned all over, this should take around 2 minutes on each side, but keep an eye on it!
  4. Once nicely browned, add your butter and cook each side for another 2 minutes, adding the garlic, crushed, and thyme for the last 30 seconds. 
  5. Pop the steak on a baking tray to rest for 5 minutes. At this stage, a probe with a food thermometer would be really helpful. For a lovely, consistent pink cook, you are looking for the core temperature of the steak to be between 48–52°C.
  6. PotatoHowever, your sirloin will be around 20-25°C at this stage and need at a little time in the oven (now at 90°C). The rule of thumb here is that 5 minutes in the oven will result in a 5°C increase in core temperature. So, you're likely to need 25 minutes in there, but do keep an eye on it and probe the centre of the steak again – remember, you are looking for it to be between 48–52°C.
  7. As the sirloin rests for a final 5 minutes, warm the brown butter jus in your pan with the resting juices. 
  8. To serve, carve the sirloin from the bone, slice and pour the jus over your steak, finishing off with a dollop of tarragon mayonnaise.
  9.  If you've opted for the Cheese Course, keep your oven on, turn it back up to 180°C and head here for a brief guide to making the most of your Tunworth


Confit potatoes, dijon dressing

Preparation time: 5 minutes 
Cooking time: 10-12 minutes

  1. As the sirloin is in the oven, heat roughly 2cm of vegetable oil over a medium-high heat in the base of a medium frying pan.
  2. Fry the potatoes for 2-3 minutes per side but be sure not to overcrowd your pan. 
  3. Use a little kitchen towel to remove any excess oil, pop into your finest side bowl and season with a little extra sea salt. Snip the corner of the dijon dressing pouch and drizzle across the potatoes. Tuck in.


Hot chocolate pudding, almond custard

Preparation time: 0-10 minutes 
Cooking time: 10 minutes

  1. Turn your oven back up to 170°C
  2. Remove the cling film from your hot chocolate puddings and place on a baking tray in the centre of the oven for 10 minutes
  3. Remove the puddings from their pots and cover in the almond custard
  4. We like the latter cold as a good contrast to the warm, gooey pudding, but if you prefer it a little warm, bring a small saucepan of water to a gentle simmer and pop the custard, still in its bag, in for 5-10 minutes to heat through.


White chocolate fudge to finish

Preparation time: 0 minutes 
Cooking time: 0 minutes
Eating time: 0.5 seconds

Serve with after dinner coffee or, alternatively, may be used as a handy bribe to convince someone else that it’s their turn to do the dishes...

We really hope you enjoy this little taste of QCH in your very own kitchen, and we’d love to see how you get on with everything, so make sure to tag @qualitychop in any suitably celebratory snaps!

We’ll see you back in the restaurant very soon.