Description

Description
Dry aged in our salt fridge, sirloin is a classic steakhouse cut — tender, juicy and full of flavour.

Cooking Guide

• Remove from the fridge 30–40 minutes before cooking.

• Season generously with sea salt and black pepper.

• Heat a heavy frying pan or griddle until very hot.

• Cook for:

  • Rare: 2–3 minutes each side (45–47°C)

  • Medium Rare: 3–4 minutes each side (50–52°C)

  • Medium: 4–5 minutes each side (55–57°C)

• Bone-in sirloin will take slightly longer to cook; use internal temperature as your guide.

• Rest for at least 5 minutes before serving.

Recipe Idea: Garlic Butter for Steaks

Ingredients

• 100g unsalted Butter, softened

• 2 garlic cloves, finely minced

• 1 tbsp fresh parsley, chopped

• 1 TSP lemon juice

• Salt & pepper

Method

1. Mash the Butter in a bowl until smooth.

2. Mix in garlic, parsley, lemon juice, salt and pepper.

3. Roll into a log in clingfilm, chill until firm, then slice into discs.

4. Place on top of the hot sirloin just before serving to melt over the steak.