Beef Sirloin Steak
A slightly more rustic sirloin
- Succulent, outdoor reared, grass-fed UK beef
- Traditionally matured for 28 days
- Rustic cut for extra juiciness
Price per kg:
Cut from one end of the sirloin rather than the centre, these are thicker than our ‘special trimmed’ ones, and include a little more tasty fat to caramelise in the pan.
I keep a small dish of oil beside my griddle pan, with a lightly bruised clove of garlic in it. I then use sprigs of rosemary or thyme to brush the oil onto the steaks and chops before searing them, for a beautifully subtle flavour.
Heat the oil in a large frying pan, over a high heat.
Cook the steaks to your liking following the recommended times:
Rare: 1-1½ minutes per side, rest for 6 minutes
Medium: 2-3 minutes per side, rest for 4 minutes
Well Done: 3½-4 minutes per side, rest for 1 minute
Remove from the pan, cover with foil and leave to rest in a warm place for the recommended time.
Try these steaks cooked ‘low and slow’ - find out how here.
Beef Sirloin Steaks