Our experienced Butchers have cut these Sirloin Steaks extra thick to embrace the Sirloin's natural juiciness and rich flavours. Serve with a touch of butter, along with asparagus and our customer-favourite Alpine Fries for a delicious steak night in.
Cooking guidelines from defrosted: carefully remove the steak from its packaging, pat dry with kitchen paper then allow the meat to come to room temperature for at least 30 minutes.
Pan fry: preheat a large heavy based frying or griddle pan over a high heat. Once hot, add a little oil to the pan or brush directly onto the steak. Season as desired just before adding to the pan. Cook the steaks to your liking following the recommended times: searing all over and turning gently occasionally.
Once you have achieved a good level of caramelisation 3-4 minutes you will need to lower the heat so as not to overdo the outer surfaces especially when cooking to medium and beyond.
Rare: - medium rare 5-6 minutes in total - rest for 6. Internal temperature 45- 52°C
Medium- medium well 8-10 minutes in total - rest for 4. Internal temperature 55- 62°C
Well done: 11-12 minutes in total - rest for 1-2. Internal temperature 65-70°C
Remove from the pan, cover loosely with foil and rest in a warm place for the recommended time.
Cooking appliances vary in performance, these are guidelines only.
| Typical per 100g |
| Energy: 841 kJ/ 201 kcal |
| Fat: 13g, of which Saturates: 5g |
| Carbohydrate: 0g, of which Sugars: 0g |
| Fibre: 0g |
| Protein: 20g |
| Salt: 0.13g |
Our British, grass-fed, melt-in-your-mouth steak and our commitment to quality have earned us over 380,000 five-star customer reviews, not to mention our abundance of industry awards.
For almost 50 years, Donald Russell has carefully selected the highest quality beef, lamb, pork and more to supply the world’s top restaurants and luxury hotels, and are proud to deliver the same top-quality, great-tasting food direct to your door.
