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.
Extra Matured Beef (40 days)- Dry Aged Rib Eye Steak
£7.50 – £14.95
Extra matured for a really beefy flavour. This piece of beef has been matured on the bone for an extra 12 days to 40 days compared to our normal 28 day matured beef. The result is a fantastically tender deep flavoured piece of meat.
Ideal for Grilling, Frying or Barbequing