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
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.
100% Scotch Beef
Typical Nutritional Values
|Energy (kJ)||837 kJ|
|Energy (kcal)||201 kcal|
|Saturated Fat||5.6 g|
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
Timings are approximate - based on a 1” thick steak, pan fried. This is a guide only.