Preheat oven at 180 degrees
Take the steaks out the fridge early enough so they have at least 1 hour to come up to room temperature. This is very important to make sure the meat cooks evenly from edge to centre!
Take whatever pan or griddle you have, place it on the stove and bring the temperature up to very medium high. You want the pan to be almost smoking at the time you place your steak on it! This helps the meat’s fat to caramelise properly and provide a little crust — if you’re lucky!
21 day aged 2cm thick Sirloin steak
4 1cm x 1cm knobs of butter
Freshly ground black pepper,
4 garlic cloves
Sirloin steak — so often the steak lover’s first choice. When cooked right, undoubtedly one of the most pleasurable, sought after dishes across the globe, when cooked wrong — the greatest heartbreak. Here’s a simple step-by-step guide that helps save you the man-sized kleenex box at the back of your cupboard and absolutely nail your first attempt at cooking this giant of steak cuts!
What to serve Sirloin Steak with:
We recommend serving sirloin steak with fat cut chips and grilled asparagus! Yummmm!
Click one of the cows above to buy a share. Then alongside our set cuts, customise your combo of minced products.
Once 100% sold, your cow is slaughtered and matured for 3 weeks for premium texture and flavour.
Your meat is then pre-portioned into 28 or 56 meals, vacuum sealed, and finally boxed using biodegradable cartons.
We'll 'moo-ve' your meat-box to your doorstep, safely chilled, as well as free of any further charge!
You'll know the farm, farmer, breed and ear tag number of the cow you buy a share of. No more mystery meat! :)
No hormones or preventative antibiotics for the cow and no nasty additives or preservatives to your meat!
Your cow will always be reared slowly and naturally. Slaughter takes always place humanely by captive bolt stunning.
We only slaughter cows once completely sold and offer a nose-to-tail mix of meat in every box so all is used!