Scotch Sirloin Steak, 28 Day Dry Aged
Premium quality assured Scotch Sirloin, dry-aged for at least 28 days
- Scotch-assured beef, grass-fed for the fullest flavour
- Expertly dry-aged for a minimum of 28 days
- Special trimmed by hand by our experienced Butchers
- Code: GRB2594
- Price per kg:
- Item weight:
Enjoy the delicious richness of 100% Scotch beef in a premium, tender Sirloin Steak. Specially trimmed for that distinctive sirloin look and taste, without the excess fat.
Hand-selected from trusted farms in Scotland, this succulent grass-fed Scotch beef is expertly dry-aged for 28 days to bring out the best of the distinctively rich flavour, then cut by hand in our Aberdeenshire butchery to ensure every steak is as good as the last.
Enjoy truly premium quality meat to create mealtimes for special occasions.
Cut from 100% grass-fed Scotch beef, this range includes luscious steaks, expertly crafted by hand and dry-aged here, in our Aberdeenshire butchery. This range also includes a small range of luxury sausages with 97% meat and premium bacon.
Pan fry: preheat a large heavy based frying or griddle pan, over a high heat. Once hot, add a little oil to the pan or brush directly onto the steak. Season as desired just before adding to the pan. Cook the steaks to your liking following the recommended times: searing all over and turning gently occasionally.
Once you have achieved a good level of caramelisation you may need to lower the heat so as not to overdo the outer surfaces especially when cooking to medium and beyond.
Rare - medium rare: 3-4 minutes in total, rest for 6. Internal temperature 45- 52°C
Medium: 5 - 6 minutes in total, rest for 4 minutes. Internal temperature 55- 60°C
Well Done: 7 -9 minutes in total, rest for 2- 3 minute Internal temperature 65-70°C
Cooking guidelines from defrosted: preheat the oven to 80ºC and add a roasting tray to heat up. Bring the meat to room temperature, pat it dry and sear all over in a hot pan with a little oil for 2-3 minutes, until nicely caramelised. Season the meat well and set it on the preheated roasting tray.
Insert the thermometer into the thickest part of the meat and set it to 60 - 65°C. Put the meat in the oven and keep the main part of the thermometer outside the door. Cook for 45 - 60 minutes. Keep the oven door closed. When the thermometer bleeps, your steaks are ready - it’s as simple as that. No need to rest - slice and serve straight away.
- Energy: 841 kJ/201 kcal
- Fat: 13g, of which Saturates: 5g
- Carbohydrate: 0g, of which Sugars: 0g
- Fibre: 0g
- Protein: 20g
- Salt: 0.13g