Grass Fed Beef Sirloin Steak
Available all year
- Tenderer than a rump, tastier than a fillet
- Good served rare or well done
- 1 steak per pack
- Dispatched chilled
If the fillet is the tenderest, and the rump the tastiest, then the sirloin is the perfect combination of the two! Like all our beef, our Sirloin Steak is are taken from grass fed animals that are allowed to mature slowly, before being expertly aged to relax the meat to tenderness. The result is outstanding steaks that can't be beaten for flavour, dark flesh, and generous marbling that caramelises the meat during cooking.
Being very tender, serving sirloin medium-rare is less important than it would be for rump but we would still recommend serving our Sirloin Steaks rare or medium rare for optimum taste and eating.
Pre-heat a griddle/heavy based frying pan and add some beef dripping. Cook on a high heat for 3 minutes on each side so that it is rare in the middle but slightly charred on the outside. Add a knob of butter at the end to baste the meat. Leave to rest in a warm place for 3 minutes before serving.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
Available all year
- Tenderer than a rump, tastier than a fillet
- Good served rare or well done
- 1 steak per pack
- Dispatched chilled
If the fillet is the tenderest, and the rump the tastiest, then the sirloin is the perfect combination of the two! Like all our beef, our Sirloin Steak is are taken from grass fed animals that are allowed to mature slowly, before being expertly aged to relax the meat to tenderness. The result is outstanding steaks that can't be beaten for flavour, dark flesh, and generous marbling that caramelises the meat during cooking.
Being very tender, serving sirloin medium-rare is less important than it would be for rump but we would still recommend serving our Sirloin Steaks rare or medium rare for optimum taste and eating.
Pre-heat a griddle/heavy based frying pan and add some beef dripping. Cook on a high heat for 3 minutes on each side so that it is rare in the middle but slightly charred on the outside. Add a knob of butter at the end to baste the meat. Leave to rest in a warm place for 3 minutes before serving.
