Beef – Dry Aged Sirloin Steak

£6.49£14.48

A prime cut of beef from the back, sold as roasting joints, either on or off the bone, and as sirloin steaks.

Other terms for cuts from the sirloin include entrecôte, contrefilet, T-bone, porterhouse, and fillet.

Ideal for Grilling, Frying or Barbequing

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Season well, fry in pan for 3 - 5 minutes per side, or to your preference, with chopped onions and mushrooms. Chefs tip: Remove Sirloin and vegetables from pan after cooking, place on a warm dish and cover to rest. To make a sauce, add cream to steak pan and simmer until reduced to desired consistency, add a knob of butter and black pepper. Stir any existing juices from rested meat into the sauce (and perhaps a spoonful of whiskey) before serving.

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