Beef Sirloin steak

Beef Sirloin steak

£10.00 – £16.00

Grass-fed beef sirloin steak is a flavorful and lean cut known for its rich taste and higher omega-3 fatty acid content compared to grain-fed beef. This steak is ideal for grilling or pan-searing.

Cooking Time:

  • Rare: 2-3 minutes per side (internal temperature: 50-52°C)
  • Medium Rare: 3-4 minutes per side (internal temperature: 57-60°C)
  • Medium: 4-5 minutes per side (internal temperature: 63-68°C)
  • Medium Well: 5-6 minutes per side (internal temperature: 70-73°C)
  • Well Done: 6-7 minutes per side (internal temperature: 76°C and above)

Portion Size: A typical serving size is around 150-200 grams per person.

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Description

Ingredients:

  • Sirloin steak (approximately 250-300 grams)
  • Salt (preferably sea salt)
  • Freshly ground black pepper
  • Olive oil or butter
  • Optional: garlic, rosemary, or thyme for added flavor

Instructions:

  1. Choose the Right Steak:
    • Look for a sirloin steak with good marbling (intramuscular fat) for flavor and juiciness.
  2. Bring to Room Temperature:
    • Remove the steak from the refrigerator and let it sit at room temperature for about 30-60 minutes before cooking. This ensures even cooking.
  3. Season the Steak:
    • Generously season both sides of the steak with salt and freshly ground black pepper. You can also add minced garlic or fresh herbs at this stage if desired.
  4. Preheat Your Cooking Surface:
    • For best results, use a cast-iron skillet or grill. Preheat it over medium-high heat (about 200-230°C).
  5. Add Oil:
    • Once the skillet or grill is hot, add a small amount (about 15ml) of olive oil or a tablespoon of butter to the pan. Allow it to heat until shimmering but not smoking.
  6. Cook the Steak:
    • Place the steak in the skillet or on the grill. Cook without moving it for about 3-4 minutes. If you want grill marks, make sure to turn the steak 90° after 2 minutes.
    • Flip the steak using tongs and cook for another 3-4 minutes on the other side for medium-rare doneness (check with an internal thermometer; aim for 54-57°C for medium-rare).
  7. Check the Temperature:
    • Use a meat thermometer to check the internal temperature. Pull the steak off the heat when it reaches around 52°C as it will continue to cook slightly while resting.
  8. Rest the Steak:
    • Transfer the cooked steak to a plate and cover it loosely with foil. Let it rest for about 5-10 minutes. This step allows the juices to redistribute throughout the meat.
  9. Slice and Serve:
    • After resting, slice the steak against the grain to enhance tenderness. Serve with your favorite sides or sauces.

Tips:

  • For enhanced flavor, you can add a pat of butter on top of the steak while it rests.
  • Experiment with marinades or dry rubs according to your taste preferences.