Sirloin Steak, Bone-in

Our bone-in Sirloin steaks are from 100% grass-fed heritage breeds, expertly butchered by our skilled team from the rump end of the sirloin.

The bone imparts real depth of flavour and tenderness. These well-marbled steaks would be at home cooked over a flame or pan-seared; versatile and delicious. A real steak lovers steak.

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.

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 Sirloins 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

**Swaledale Butchers' Sirloin Steaks are best eaten medium-rare