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

Sirloin Steak 2 x 250g

£28.95

In stock
  • Each pack contains 2 x 250g steaks (approx.).

Select Pack Quantity

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

Product description

The Classic Steakhouse Favourite: Rich, Grass-Fed Flavour
A classic cut with deep, distinctive flavour, grass-fed beef sirloin steak remains deservedly popular. With a richer, beefier taste than fillet or ribeye, it stands up beautifully to bold sauces and robust accompaniments. Dry-ageing on the bone allows the meat to relax, tenderise and intensify, delivering the full depth of flavour that defines exceptional sirloin; savoury, satisfying and exactly how great beef should taste.

We also offer a 450g Sirloin Steak for Two to Share, ideal for special occasions or when you want to enjoy something generous together.

Valentine Warner’s Irresistible Sirloin Steak Pairings
“Undoubtedly my favourite cut of beef, I adore grass-fed sirloin steak for its tenderness and that handsome ribbon of fat. Cooked over charcoal on the barbecue is, for me, almost a necessity, though I am perfectly content with a pan and hob if that is what is to hand.

If one can be bothered, then prepped and poached baby artichokes are delicious with sirloin steak. Poach them in a little white wine, vinegar, shallots and carrots, then freshen the lot with dill and tarragon. They can then be lightly floured and fried until golden. With slices of sirloin, this pairing is heavenly, especially when joined by an aïoli laced with a little fresh mint.

A porcini sauce is also a joy, particularly if the porcini, ceps or penny buns, are fresh. Make a fine jus with vermouth and blitz the mushrooms into it. Or, if the porcini have just been picked, simply halve and fry them with the sirloin, then dress both the meat and mushrooms with lemon juice, sea salt and warm olive oil infused with 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!"

Ingredients

Grass-fed, heritage breed beef, slow-grown to full maturity on the lush pastures of the Yorkshire Dales. Dry-aged on the bone for over 28 days to develop exceptional depth of flavour and tenderness.

Cooking advice

  1. Remove the steaks from the fridge, take them out of the packaging and pat dry with kitchen paper. Place on a plate and allow them to come towards room temperature.
  2. Lightly rub the steaks with an oil that has a high smoke point and neutral flavour, then season generously with coarse sea salt and cracked black pepper.
  3. Heat a non-stick or cast iron pan over a low to moderate heat. Place the steaks fat-side down in the dry pan, balancing them against each other if needed, and allow the fat to render gently for approximately 5 minutes. The lean of the steaks should remain largely raw at this stage.
  4. Turn the heat up to high. Once the pan is smoking, lay the steaks flat and reduce the heat slightly.
  5. Cook for 90 seconds without moving them. A rich golden crust should form. Flip and cook for a further 90 seconds, then continue turning every 30 seconds or so, for a total cooking time of 4 to 6 minutes for medium-rare, depending on thickness.
  6. Remove from the pan and rest for 6 minutes before serving.

Journal

Detailed guides on How to BBQ Sirloin Steak and How to Cook Sirloin Steak are avaialble on our Journal.

Background

Heritage Breed, Grass-Fed Sirloin Steak from the Yorkshire Dales
Swaledale Sirloin Steak is prepared exclusively from grass-fed, heritage breed cattle raised on independent farms and smallholdings across the Yorkshire Dales. These native breeds are slow-grown and allowed to roam freely across diverse pastures filled with wild grasses, herbs, and flowers — a natural lifestyle that produces beef with exceptional marbling, deep flavour, and a rich, umami character.

Our sirloin steaks are dry-aged on the carcass for at least 28 days to enhance tenderness and concentrate the beef’s natural depth of flavour. This traditional method, combined with expert seam butchery, ensures each steak delivers the quality and integrity you’d expect from one of Britain’s finest whole-carcass butchers.

Swaledale Sirloin Steak is Always Fresh, Never Frozen®, butchered to order, vacuum-packed at peak freshness, and shipped in recyclable insulated packaging to arrive in perfect condition.

Customer Reviews

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