• Sirloin Steak
  • Sirloin Steak
  • Sirloin Steak
  • Sirloin Steak
  • Sirloin Steak

Sirloin Steak 2 x 250g


In stock
  • 2 x 250g steaks in each pack (approx.)

Select pack quantity

We currently have 22 remaining in stock.
  • Delivered fresh
  • Suitable for freezing
  • Grass-fed
  • Native breed
  • Cook on the BBQ

Product description

Deservedly popular, deeply-flavoured beef* sirloin steak is an absolute classic for good reason. With a bigger and beefier taste to fillet or ribeye, sirloin steak is a perfect match for highly-flavoured sauces. The ageing process allows the beef to relax, tenderise and intensify, bringing the best out of this cut to give a depth of flavour that is unparalleled and exactly how beef should taste.

Chef Valentine Warner inspires:
"Undoubtedly my favourite cut of beef I adore grass-fed sirloin steak for its tenderness and ribbon of fat. Cooked over charcoal** for me is almost a necessity but I'm happy if a pan and hob is all thats to hand.

If one can be bothered then prepped and poached baby artichokes are delicious with sirloin steak. Poached with a little white wine, vinegar, shallots, carrots and freshened with dill and tarragon. These artichokes can be lightly floured and fried to golden. With slices of sirloin this coupling is heavenly especially if accompanied with a aïoli containing a little fresh mint.

A porcini sauce is also a joy especially if the porcini (ceps, penny buns) are fresh. A fine jus containing vermouth with the mushrooms blitzed in. Alternatively if the porcini are just picked you could half them and fry with the sirloin steak then simply dress the meat and mushrooms with lemon juice salt and some olive oil containing garlic and fresh parsley.

Sirloin steak with two fried eggs on top, well roasted tomatoes and brown sauce will see any hangover running away shrieking as it falls over itself. Breakfast of champions!"

*All our beef is heritage breed and raised on independent farms and smallholdings dotted around the wildly beautiful Yorkshire Dales. Slow grown and free to roam on the swath of green hills and valleys; the result is naturally marbled, exceptional tasting beef with an umami taste - rich, dense and flavourful. Our beef is aged on the carcass to intensify its natural grass-fed character. Swaledale Sirloin Steak is Always Fresh Never Frozen®, butchered to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.

**Detailed guides on how to bbq sirloin steak and how to cook sirloin steak are published on our journal.


Grass-fed, heritage breed beef slow grown to maturity on the lush, green pastures of the Yorkshire Dales. Dry-aged on the bone for >28 days.

Cooking advice

  1. Take steak out of fridge, remove packaging, pat dry with kitchen paper, pop on a plate and allow to reach room temperature
  2. Oil* the steak and season generously with coarse sea salt and cracked black pepper
  3. Heat a non-stick pan or cast iron skillet over a low to moderate heat
  4. Place the steaks fat side down to the dry pan, balanced against one another and let the fat render for approx. 5-mins
  5. Now turn the heat up to full blast and once pan is smoking turn the steaks onto their sides and turn the heat down slightly
  6. Cook for 90-seconds resisting the urge to move them about - a rich golden crust should then have formed
  7. Cook on the other side for 90-seconds then turn every 30-seconds or so for a total cooking time of 4-6 minutes resulting in a medium-rare steak
  8. Remove from pan and rest for 6-minutes

*Select an oil with a high smoking point and neutral flavour

Customer reviews

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