This is the perfect steak to combine with big flavours or strong sauces.
Our thick, juicy sirloin steak has just the right amount of marbling and a layer of buttery fat along the side which renders down when cooking and creates the melt in the mouth texture and full, robust flavour you expect from a sirloin.
Cut from the large back muscle, directly above and around the fillet, they are the perfect balance of fattiness, tenderness and flavour.
Best cooked medium or medium rare and then rested properly to ensure tenderness.
A well-prepared sirloin steak is one of life's great pleasures - why not treat yourself?
220-250g, price per 1kg 36.36 EUR SALE 1kg-29.54
260-290g, price per 1kg 35.58 EUR SALE 1kg-30.76
1kg, price per 1kg 34.00 EUR SALE 1kg-29.00
2kg, pricr per 1kg 34.00 EUR SALE 1kg-29.00
How To Cook Sirloin Steak
You can grill a sirloin steak, but we recommend frying. Choose a heavy pan if possible as these are better for holding heat.
Take your steaks out of the fridge in advance so they can reach room temperature.
Pat dry and season with salt and pepper.
Heat a heavy-based frying pan on high (but you don’t want it smoking).
Drizzle some oil into the pan and leave for a moment.
Place the steak into the pan, you can also add a knob of butter and some herbs if you like.
For a rare sirloin steak, sear on each side for approximately a minute and a half. For medium rare, 2 minutes on each side.
Take the steaks out of the pan and leave to rest for around five minutes.
Serve and enjoy!
About our beef:
Our goal is to offer high-quality, organically grown and very tasty beef meat to everyone.
We offer matured beef from organically grown cattle. During the maturing process, the meat is kept in the freezer at a temperature of 4-5 degrees for 8-14 days. During the course of fermentation the protein and connective tissue in the meat change and the beef becomes tender and the taste qualities improve. As the meat matures it loses some of its weight, therefore this type of beef is more expensive.
All meat is weighed uncooked
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