• Sirloin Steak, Bone-in
  • Sirloin Steak, Bone-in
  • Sirloin Steak, Bone-in

Sirloin Steak, Bone-in 2 x 300g


In stock
  • 2 x 300g steaks in each pack (approx.)

Select pack quantity

We currently have 17 remaining in stock.
  • Suitable for freezing
  • Delivered fresh
  • Grass-fed
  • Native breed
  • Cook on the BBQ

Product description

Bone-in sirloin steaks are expertly butchered by our skilled team from the rump end of the sirloin. Leaving them on the bone like this helps to impart an extra depth of flavour when cooking, whilst also helping to keep the meat moist and tender. Bone-in sirloin steaks also benefit from a generous layer of beautiful golden fat.

Chef George Ryle inspires:
"Bone-in sirloin steaks are versatile, yielding excellent results either on a grill over hot coals or in a pan, basted in brown butter. Either way, ensure to create a great crust and caramelisation on the outside and then a nice long rest for a juicy medium-rare. Compound butters are an excellent way to dress a classic steak like this. If the barbecue is lit, then try grilling some beautiful, British asparagus and then melt some garlic and parsley butter over the steak as it rests. Whilst on the theme of compound butters, try a bone marrow butter with some glazed salsify.

If the season is right, then serve simply with girolles and chanterelles sautéed in plenty of butter and garlic. Or take the freshest ceps, slice thick and then dip in a light tempura-style batter and deep fry. Those earthy, complex mushroom flavours are a natural colleague for this beautiful steak."

*All Swaledale 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 exceptional tasting beef with an umami taste - rich, dense and flavourful. 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.


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 sirloin steaks out of fridge, remove packaging, pat dry with kitchen paper, pop on a plate and allow to reach room temperature
  2. Oil* the steaks 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 sirloin steaks rind 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 the steaks about - a rich golden crust should have formed
  7. Repeat on the other side then turn every 30 seconds or so for a total cooking time of 4-6 minutes**
  8. Remove from pan and rest for 6 mins

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

**Best eaten medium-rare

Customer reviews

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