Full Striploin (Sirloin)
Our premium Irish sirloin steak is the benchmark for quality meat. Taken from grass-fed beasts that have matured at nature’s pace, before being slowly tenderised in our state of the art chamber. The meat is cut to order to ensure unbeatable flavour, dark flesh, and fantastic marbling that tenderises the meat when cooked. This is Sirloin for the connoisseur.
Wine with steak is a great way to elevate the flavours. We recommend pairing Shiraz with our Sirloin beef.
Our premium Irish sirloin steak is the benchmark for quality meat. Taken from grass-fed beasts that have matured at nature’s pace, before being slowly tenderised in our state of the art chamber. The meat is cut to order to ensure unbeatable flavour, dark flesh, and fantastic marbling that tenderises the meat when cooked. This is Sirloin for the connoisseur.
Wine with steak is a great way to elevate the flavours. We recommend pairing Shiraz with our Sirloin beef.
Our premium Irish sirloin steak is the benchmark for quality meat. Taken from grass-fed beasts that have matured at nature’s pace, before being slowly tenderised in our state of the art chamber. The meat is cut to order to ensure unbeatable flavour, dark flesh, and fantastic marbling that tenderises the meat when cooked. This is Sirloin for the connoisseur.
Wine with steak is a great way to elevate the flavours. We recommend pairing Shiraz with our Sirloin beef.
Steak Type:
Striploin (Sirloin)
Origin:
NI / Ireland
Fermentation:
Wet
Packaging:
Vacuum
Beef Freaks
There are two striploins above the tenderloin, along the spine in the hindquarter, running from the ribs to the rump.
Striploin is commonly known as Sirloin. The word Sirloin comes from the French ‘sur la longe’ (above the loin) from where it is cut.
Full striploin is succulent, tender and flavoursome and can be further cut into steaks, it’s one of the most flavoursome steaks and is almost as tender as fillet.
Our premium striploin beef steak is matured for a minimum of 21 days to optimise tenderness and flavour.
The Prep
Before you begin, you should warn everyone else that you are following your instinctive need to cook meat and you cannot be disturbed - mastering steak is a solitary task!
Using your meat knife cut your Sirloin steaks evenly 3-4cm thick.
Remove from fridge 30-60 minutes before cooking, to make sure they’re at room temperature.
Rub down with oil (flavourless oil best with a high smoking point e.g. groundnut or vegetable oil).
Coat in generous amount of sea salt.
Avoid adding pepper until after the steak is cooked (if the pan is hot, the pepper will burn and taste acrid).
Preheat your oven to 150°C.
Cooking
Use a a griddle or heavy based frying pan large enough to hold the meat. Preheat until the pan sizzles when you add a drop of oil.
Grab your Sirloin steak with some tongs and sear the fat for 60 seconds before placing it on its flat side.
Gently place your steak on its side and cook for…
(baste the Sirloin steaks with butter and add rosemary & garlic after the steaks have been flipped)
~ Blue: 1 min each side
~ Rare: 1½ mins per side
~ Med-rare: 2 mins per side
~ Medium: 2¼ mins per side
~ Well-done: 4 mins each side** Try NOT to touch your steak while it’s cooking! **
After cooking, wrap your steaks loosely in tinfoil.
Cook in your preheated oven for 15 minutes.
Rest your Sirloin steaks in a hot place for 5 minutes before serving and the meat will relax and reabsorb all those juices, giving you a tender, juicy steak.
Spotify Beat for the Meat
Nutrients
(Typical per 100g)
Energy: 837 kJ/ 201 kcal
Fat: 12.7g, of which saturates: 5.6g
Carbohydrate: 0g, of which Sugars: 0g
Fibre: 0g
Protein: 21.6g
Salt: 0.2g
Storage
Keep refrigerated, use within 5 days of delivery.
Suitable for Freezing
Keep frozen at -18°C or below
Defrost overnight in refrigerator
Never re-freeze once defrosted
Use within 24 hours of defrosting
