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Sirloin Steak
Simply the Best
Sirloin Steak A classic: well marbled, tender and full of flavour, and especially good with a peppercorn sauce. These thick, hand-cut sirloin steaks are dry aged for the best taste and tenderness, which makes them ideal for a barbecue or a special dinner at home.
Sirloin Steak
A classic: well marbled, tender and full of flavour, and especially good with a peppercorn sauce. These thick, hand-cut sirloin steaks are dry aged for the best taste and tenderness, which makes them ideal for a barbecue or a special dinner at home.
A classic: well marbled, tender and full of flavour, and especially good with a peppercorn sauce. These thick, hand-cut sirloin steaks are dry aged for the best taste and tenderness, which makes them ideal for a barbecue or a special dinner at home.
How to cook the perfect steak
Take your steak out of the fridge at least 15 minutes before cooking.
Preheat your grill or pan until hot.
Rub the steak with oil on both sides, then season with salt and black pepper.
Turn only once, halfway through cooking.
Straight after cooking, cover the steak with foil and rest it in a warm oven at 80°C (not hot) for the time shown below.
Suggested cooking and resting times
Rare: cook for 2½ minutes each side, rest for 3 minutes.
Medium: cook for 4 minutes each side, rest for 4 minutes.
Well done: cook for 6 minutes each side, rest for 5 minutes.
Timings are approximate, based on a 1" thick sirloin steak, pan fried.
Take your steak out of the fridge at least 15 minutes before cooking.
Preheat your grill or pan until hot.
Rub the steak with oil on both sides, then season with salt and black pepper.
Turn only once, halfway through cooking.
Straight after cooking, cover the steak with foil and rest it in a warm oven at 80°C (not hot) for the time shown below.
Suggested cooking and resting times
Rare: cook for 2½ minutes each side, rest for 3 minutes.
Medium: cook for 4 minutes each side, rest for 4 minutes.
Well done: cook for 6 minutes each side, rest for 5 minutes.
Timings are approximate, based on a 1" thick sirloin steak, pan fried.