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Genuine Scottish Sirloin Steak

Our sirloin is dry-aged on the bone, for a minimum of 21 days in our state of the art chilled storage, and then skilfully prepared by our Master butchers. All of our bone-in beef is sourced from only our hand-selected farms in Scottish.

Dry aging on the bone is the way to flavour and texture in a steak. Sirloin is a popular choice, with its tender flesh, fairly robust flavour, and layer of external fat. simple to cook with the right instruction, you can’t go far wrong with a good piece of sirloin.

£6.59£10.79

£6.59
£8.69
£10.79

Genuine Scottish Sirloin Steak

Description

Our sirloin is dry-aged on the bone, for a minimum of 21 days in our state of the art chilled storage, and then skilfully prepared by our Master butchers. All of our bone-in beef is sourced from only our hand-selected farms in Scottish.

Dry aging on the bone is the way to flavour and texture in a steak. Sirloin is a popular choice, with its tender flesh, fairly robust flavour, and layer of external fat. simple to cook with the right instruction, you can’t go far wrong with a good piece of sirloin.

Additional information

Shelf Life

Minimum of 4 Days on Delivery Keep refrigerated or freeze on delivery

Packaging

All our produce is sold Fresh and never Frozen. This product will be carefully Vacuum packed by our team for freshness ready for super chilled delivery in our temperature-controlled packaging.

Cooking Tips

The best way to cook steak is by direct heat; either pan-fry or grill-pan. Non-stick is the enemy of meat; cast iron its friend. Always bring steak to room temperature before cooking. Oil the meat and not the pan; just rub a little oil over the surface and season with freshly ground black pepper. Salt the pan and not the meat; throw a pinch of flaked sea salt into the pan before the meat.

Make sure the pan is searingly hot; holding a hand flat above the surface is the best gauge. Don't overcrowd the pan; give the steaks a good few inches room. Cook separately if need be. Apart from turning; leave it alone. Although times can vary according to thickness the following is a fairly accurate gauge for an average 1-inch thick steak;

Blue steak – 1 minute on each side
Rare steak – 1.5 minutes on each side
Medium rare steak – 2 minutes on each side
Well done steak – 2.5 minutes each side

A well-done steak should still be moist; never dry and overcooked. Respect the meat. And other people's teeth. After cooking a steak needs its rest; let it sit for at least five minutes before serving and you won't need a steak knife. In fact, you should never need a steak knife; they were invented to disguise mediocre badly cooked steak. The final path to steak mastery is the ability to judge it by hand. With a bit of practice, you can tell exactly how well done it is by prodding it knowingly.

To help you on the path to enlightenment here's how the pros learn; the thumb test. Hold your hand in front of you and let it go floppy; prod the pad of your thumb. That's what rare steak feels like. Now flatten your hand as if to wave; that slightly firmer thumb pad? That's how far you take a medium steak. Finally, hyperextend all of your digits so they stretch back towards you. That solid thumb pad. Yep; well-done steak. Use it. You may look daft but it is a great learning tool if you aren't sure and practically every chef in the business learned that way.