4 award-winning Ribeye steaks now £32 - Shop now

4 award-winning Ribeye steaks now £32 - Shop now

4 award-winning Ribeye steaks now £32 - Shop now

Multibuy Event now on - Shop now

FREE delivery on all orders over £50*

Total price:
Add to Wishlist

Scotch Sirloin Steak, 28 Day Dry Aged

Premium quality assured Scotch Sirloin, dry-aged for at least 28 days

Regular Price £13.00 As low as £13.00
Best value
(price per kg)
Weight: 227g
Code: GRB2594

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.


  • Scotch beef
  • Grass-fed
  • Supplied frozen
  • Expertly dry aged for 28 days

Cooking Instructions:
Cooking guidelines from defrosted: carefully remove the steak from its packaging, pat dry with kitchen paper then allow the meat to come to room temperature for at least 20 minutes.

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

Low temperature

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.

Nutritional Information
(Typical per 100g)
  • Energy: 841 kJ/201 kcal
  • Fat: 13g, of which Saturates: 5g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 20g
  • Salt: 0.13g



Storage: Keep frozen at -18°C or below
Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
Shelf life defrosted: Store in refrigerator and use within 24 hours

Goes well with…

Total price: