Step 1: Prepare the beef tallow by finely dicing 30g of raw beef fat. In a small saucepan, render the diced fat over very low heat for 10-12 minutes until crispy cracklings form and the tallow is clear. Strain and set aside 15g of liquid tallow for drizzling. Reserve cracklings for another use or consume immediately.

Step 2: Season the sirloin steak (approximately 2.5 cm thick) generously with 1.5g salt and 0.5g black pepper. Heat a heavy-bottomed skillet or cast iron pan over high heat for 3-4 minutes until smoking. Add 10g ghee.

Step 3: Carefully place the steak in the hot skillet. Sear for precisely 2 minutes per side for medium-rare, or adjust to your preference. Reduce heat to medium-low and continue cooking, basting frequently with the rendered pan fat for another 2-4 minutes. Use a meat thermometer to ensure internal temperature reaches 54-57°C for medium-rare. Remove steak from pan and rest on a cutting board for 5 minutes.

Step 4: While the steak rests, prepare the poached egg. Bring a small pot of water to a gentle simmer (not boiling). Add 0.5g salt. Carefully crack one egg into a small bowl. Create a gentle swirl in the simmering water with a spoon, then carefully slide the egg into the center of the swirl. Poach for exactly 3 minutes for a runny yolk and set whites, or 4 minutes for a firmer yolk. Remove with a slotted spoon.

Step 5: Slice the rested sirloin steak against the grain. Arrange on a plate with the poached egg. Drizzle the rendered beef tallow over the steak and egg. Season the egg with a pinch of remaining salt and pepper.