Scotch Sirloin Club Steak Salt Aged Heritage Breed
Premium Scotch club steak
- Scotch heritage breed beef
- Himalayan salt aged for full flavour
- Hand cut by our expert Butchers
- Code: D5662
- Price per kg:
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Sample the delectable balance of rich flavour and delicious tenderness that sirloin brings to the table. Kept on the bone for extra flavour, these steaks are perfect for a special steak night. With generous marbling, they stand up to cooking methods such as grilling or barbecuing whilst staying unbelievably tender.
These steaks are hand-cut by our experienced Butchers from the finest heritage breed Scotch beef, sourced from trusted farms in Scotland. It’s matured using an innovative combination of traditional dry aging and time in one of our three Himalayan salt aging chambers. After at least 35 full days of maturation, the meat has reached its peak of flavour and texture. This leaves a rich, concentrated flavour and allows the fibres to relax for incredibly tender steaks.
Our Head Butcher, Mark, says: “This classic sirloin club steak is cut across the bone like a chop would be. That means that you get even more flavour in each cut. I’d recommend trying it with traditional sides – a baked tattie, some broccoli and your favourite sauce. I’d go for peppercorn. Sirloin is always known as the nation’s favourite cut, and once you taste this, it’s easy to see why.”
If you're as serious about food as we are, this limited collection of Scotch steaks is for you. Exceptional centrepieces that you'll take pride in serving.
Cut from heritage breed beef, dry-aged in our Himalayan salt chambers for 35 days to draw out a remarkable flavour, each steak is carefully crafted in small batches, by hand, by our team of highly-skilled Butchers based in Aberdeenshire.
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: 4½ -5 minutes in total, rest for 6. Internal temperature 45- 52°C
Medium: 7-7½ minutes, in total, rest for 5. Internal temperature 55- 60°C
Well Done: 8-9 minutes, in total, rest for 1- 2 minute. Internal temperature 65-70°C
Remove from the pan, cover loosely with foil and rest in a warm place for the recommended time.
Cooking appliances vary in performance, these are guidelines only.
Cooking guidelines from defrosted: preheat the oven to 80°C and add a roasting tray to heat up. Bring the meat to room temperature, pat it dry and sear in a hot pan with a little oil for 5-6 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 1- 1½ hours. 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