• Sirloin Steak Bone-In
  • Sirloin Steak Bone-In
  • Sirloin Steak Bone-In
  • Sirloin Steak Bone-In

Sirloin Steak Bone-In 2 x 300g

£25.00

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

Select pack quantity

We currently have 12 remaining in stock.
  • Delivered fresh
  • Suitable for freezing
  • Grass-fed
  • Native breed
  • Cook on the BBQ

Product description

Bone-In Sirloin Steak – Rich, Juicy & Full of Flavour
Our Bone-In Sirloin Steaks are expertly butchered from the rump end of the sirloin, where the bone enhances depth of flavour during cooking while helping to retain moisture and tenderness. These steaks also boast a generous layer of beautiful golden fat, which melts into the meat for added richness and succulence.

Inspiration by Chef George Ryle
"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."

Ingredients

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

Cooking advice

  1. Take the steaks out of the fridge, remove packaging, pat dry with kitchen paper, place on a plate, and allow them to reach room temperature.
  2. Oil* the steaks lightly and season generously with coarse sea salt and cracked black pepper.
  3. Heat a non-stick pan or cast-iron skillet over low to moderate heat.
  4. Place the steaks rind-side down in the dry pan, balanced against one another, and let the fat render for approximately 5-minutes.
  5. Turn the heat up to high, and once the pan is smoking, lay the steaks onto their sides and slightly reduce the heat.
  6. Cook for 90-seconds, resisting the urge to move the steaks around - a rich golden crust should form.
  7. Flip to the other side and cook for another 90-seconds, then turn every 30-seconds or so for a total cooking time of 4-6 minutes.
  8. Remove from the pan and rest for 6-minutes.

*Use an oil with a high smoking point and a neutral flavour.

Journal

Available on our journal: George Ryle's Sirloin Steak Recipe with grilled asparagus salad.

Background

All Swaledale beef is heritage breed, raised on independent farms and smallholdings across the beautiful Yorkshire Dales. Slow-grown and free to roam the green hills and valleys, this results in exceptional-tasting beef with a deep, umami flavour - rich, dense, and full of character. Swaledale Sirloin Steak Bone-In is Always Fresh, Never Frozen®, butchered to order, vacuum-packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.

Customer Reviews

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