2 x 8oz Sirloin Steak

Dry Aged Sirloin Steak

Himalayan Salt Matured for a Minimum of 35 Days

£5.75 – £9.58

  • Tasty & Tender
  • Perfect for Everyday Grilling
  • A Big Beefy Flavour Well Suited to Highly Flavoured Sauces
Category:

Description

Can’t beat a classic sirloin steak, perfect with an accompanying sauce. It is a single muscle taken form the back of the beast with good marbling and a uniform cover of fat. It has good flavour and benefits from maturation to improve tenderness and enhance the flavour.

Visit Make It Scotch for more recipe ideas.

Steak with Garlic and Pepper Sauce – Make It Scotch Recipe

Ingredients

100% Scotch Beef

Nutrition

Typical Nutritional Values

 Per 100g
Energy (kJ)837 kJ
Energy (kcal)201 kcal
Fat13 g
Saturated Fat5.6 g
Carbohydrates0 g
Sugars0 g
Protein22 g
Salt0.16 g

Cooking Instructions

If held frozen, defrost thoroughly before cooking.

Bring Meat to room temperature before cooking.

Blue - Seared outside, 1 minute each side, ensure all edges
are sealed. 100% red centre. Internal temp: 10-29ºC.
Should feel spongy with no resistance

Rare - Seared outside, 2½ minutes each side. 75% red centre.
Internal temp: 30-51ºC. Should feel soft and spongy
with slight resistance.

Medium Rare - Seared outside, 3-4 minutes each side.50% red centre.
Internal temp: 57-63ºC. Should feel fairly soft, fairly
spongy and slightly springy.

Medium - Seared outside, 4 minute each side. 25% red centre.
Internal temp: 63-68ºC. Should feel firm and springy.

Medium Well - 5 minutes each side Slight hint of pink. Internal temp:
72-77ºC. Should feel firm with a slight spring.

Well Done - 6 minutes each side. 100% brown throughout. Internal
temp: 77ºC+. Should feel very firm and will spring
back quickly.

Timings are approximate - based on a 1” thick steak, pan fried. This is a guide only.

Additional information

Weight N/A

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