Aged Sirloin Steak

Aged Sirloin Steak

Aged 28-35 days for a full flavour.
(4 customer reviews) 559 sold

£17.99

 283g (10oz) Aged Sirloin Steaks x 2

Each steak serves 1

Lean and tender a beautiful prime steak.

Best served medium-rare.

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SKU: BASS21 Categories: ,

Expertly and individually hand-cut by our in-house butchers.

Resting after cooking is a must to truly enjoy this product.

Aged 28-35 days for a full flavour.

 

Product details

Origin:            UK

Produced:       UK

Welfare:          Grass-fed

Cooking Hints and Tips

Sirloin: Considered to be a prime steak, like fillet, but with more flavour. Best served medium-rare.

Below is a list of cooking categories, choose your preference and follow the advice to achieve the perfect steak for you.

  • Blue: Should still be a dark colour, almost purple, and just warm. It will feel spongy with no resistance.
  • Rare: Dark red in colour with some red juice flowing. It will feel soft and spongy with slight resistance.
  • Medium-rare: Pink in colour with some juice. It will be a bit soft and spongy and slightly springy.
  • Medium: Pale pink in the middle with hardly any juice. It will feel firm and springy.
  • Well-done: Only a trace of pink colour but not dry. It will feel spongy and soft and slightly springy.

It is particularly important to take into consideration the size weight of your steak before calculating the cooking time, always bring your steak up to room temperature before cooking.

Suggested cooking times:

We also recommend the following for a 2cm thick sirloin steak:

    • Blue: 1 min each side
    • Rare: 1½ mins per side
    • Medium rare: 2 mins per side
    • Medium: About 2¼ mins per side
    • Well-done steak: Cook for about 4-5 mins each side, depending on thickness

Using a meat thermometer?

  • Blue:54C
  • Rare:57C
  • Medium rare: 63C
  • Medium: 71C
  • Well done:75C

 

Cooking your steak:

  • Bring to room temperature
  • Place a frying pan onto high heat for a minute or so to get the pan hot.
  • Brush sunflower oil onto both sides of the steak and season with salt and pepper.
  • Place the steaks (do not overcrowd the pan) into the frying pan and LEAVE for the required time for your chosen category.
  • Turn once the time is up and repeat on the other side.
  • Once cooked, take out of the frying pan place onto a suitable board and leave to rest.
  • Steak should be rested for at least 5 minutes to allow the juices to be reabsorbed making the steak juicy and tender.
Customer reviews
5.00
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4 reviews for Aged Sirloin Steak
  • 5 out of 5

    highly recommended, superb taste

  • 5 out of 5

    Bought may times never had a bad one yet

  • 5 out of 5

    had them over and over again so good. very much recommended

  • 5 out of 5

    Excellent no more to say.

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