Fillet and sirloin in an unforgettable steak
- Our signature grass-fed, fully matured British beef
- Dry aged and cut on the bone for rich, deep flavour
- Sirloin and fillet in one delicious steak!
Price per kg:
This succulent, bone-in steak has a tasty sirloin on one side and tender fillet on the other. It's a big, flavoursome cut for those who love their meat.
Think of the rich flavour that results when you boil up bones for a good homemade stock. By maturing and then cooking theste steaks on the bone, you're adding that same depth of flavour to your finished steak - delicious!
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: 1½ - 2 minutes per side, rest for 6 minutes
Medium Rare: 2-2½ minutes per side, rest for 5 minutes
Medium: 3-3½ minutes per side, rest for 3 minutes
Well Done: 4½ - 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.