A leaner cut of sirloin
- Grass fed, British beef
- 28 days matured
- Hand crafted in our Inverurie butchery
Price per kg:
Hand cut from the sirloin, these steaks are a little thicker than our special trimmed Sirloin Steaks, and have all the fat cut off.
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 beautifuly subtle flavour.
Remove the steak from its packaging, allow the meat to come to room temperature for 20 minutes, patting dry with kitchen paper.
Heat the oil in a large frying pan, over a high heat. Cook the steaks to your liking following the recommended times.
Rare: 1-2 minutes per side, rest for 6 minutes
Medium: 3 minutes per side, rest for 4 minutes
Well Done: 4-5 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.