Thick Cut Sirloin Steak

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.

HOW TO STORE

1. Storage: Keep frozen at -18°C or below
2. Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
3. Shelf life defrosted: Store in refrigerator and use within 24 hours

COOKING INSTRUCTIONS

​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.​

NUTRITIONAL INFORMATION