Dry Aged Sirloin Steak

Dry Aged Sirloin Steak

Himalayan Salt Matured for a Minimum of 35 Days

£6.50 – £10.60

  • 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.

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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