UNAGED - Sirloin Steaks
Fresh and UNAGED - lower histamine levels
Our slow grown, Irish, sirloin steaks are from semi-wild herds, they’re darker in colour and rich in vitamins, minerals and antioxidants - you’ll be amazed by the flavour.
Aged to perfection and cut 10-11oz thick by our master butcher.
Wine with steak is a great way to elevate the flavours, we recommend pairing Shiraz with our Sirloin steaks.
Fresh and UNAGED - lower histamine levels
Our slow grown, Irish, sirloin steaks are from semi-wild herds, they’re darker in colour and rich in vitamins, minerals and antioxidants - you’ll be amazed by the flavour.
Aged to perfection and cut 10-11oz thick by our master butcher.
Wine with steak is a great way to elevate the flavours, we recommend pairing Shiraz with our Sirloin steaks.
Fresh and UNAGED - lower histamine levels
Our slow grown, Irish, sirloin steaks are from semi-wild herds, they’re darker in colour and rich in vitamins, minerals and antioxidants - you’ll be amazed by the flavour.
Aged to perfection and cut 10-11oz thick by our master butcher.
Wine with steak is a great way to elevate the flavours, we recommend pairing Shiraz with our Sirloin steaks.
Steak Type:
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.
The Prep
Hang a ‘Do Not Disturb’ sign on your kitchen door and follow these instructions carefully:
Remove your steaks from the fridge 30 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 with a 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.
Nutrients
(Typical per 100g)
Energy: 841 kJ/ 201 kcal
Fat: 12.8g, of which saturates: 5g
Carbohydrate: 0g, of which Sugars: 0g
Fibre: 0g
Protein: 20g
Salt: 0.14g
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
