Dry aged Sirloin Chop

Dry aged Sirloin Chop

£49.00

The Dry Aged Sirloin Chop is a flavorful and tender cut of beef, aged to enhance its rich, beefy taste and improve its texture. This cut is typically taken from the short loin and can feature a good amount of marbling, providing juiciness and depth of flavor.

Cooking Time: For optimal results, sear the chop on medium-high heat for about 4-5 minutes per side for a medium-rare finish (internal temperature of 57°C). Adjust cooking time based on thickness and desired doneness.

Portion per Person: A typical serving size is between 225 to 300 grams per person, depending on appetite and accompanying sides.

Weight: 1-1,4kg

Categories:,

Description

Ingredients:

  • 1sirloin chops
  • 6-8 grams of coarse sea salt (more for seasoning to taste)
  • 2-3 grams of freshly ground black pepper
  • 10-15 ml of olive oil (optional)
  • Fresh herbs (such as rosemary or thyme, optional)
  • 2 cloves of garlic, crushed (optional)

Preparation Steps:

  1. Bring to Room Temperature:
    • Take the sirloin chops out of the refrigerator about 30-60 minutes before cooking. This helps the meat cook more evenly.
  2. Season the Chops:
    • Generously season both sides of the sirloin chops with coarse sea salt and freshly ground black pepper. If you’re using fresh herbs and garlic, you can rub them on the chops as well.
    • Let the seasoned chops sit for about 15-20 minutes to allow the salt to penetrate the meat.
  3. Preheat the Pan/Grill:
    • If using a skillet, preheat it over medium-high heat (around 200-220°C). For grilling, preheat your grill to the same temperature.
  4. Add Oil (if using):
    • If you’re using olive oil, add it to the hot skillet or brush it on the grill grates to prevent sticking.
  5. Sear the Chops:
    • Place the chilled sirloin chops in the hot skillet or on the grill. Avoid overcrowding; cook one or two at a time if necessary.
    • Cook for about 4-5 minutes per side for medium-rare (internal temperature of about 57-60°C). Adjust cooking time based on the thickness of the chop and desired doneness:
      • Rare: 50-52°C
      • Medium-rare: 57-60°C
      • Medium: 63-68°C
      • Well done: 70°C and above
  6. Check Internal Temperature:
    • Use a meat thermometer to check the internal temperature. Insert it into the thickest part of the chop.
  7. Rest the Meat:
    • Once cooked to your desired doneness, remove the chops from the heat and let them rest for about 5-10 minutes. This allows the juices to redistribute throughout the meat.
  8. Serve:
    • After resting, slice the chops against the grain and serve with your choice of sides.

Tips:

  • You can also marinate the chops for a few hours before cooking for enhanced flavor.
  • Experiment with different seasonings like garlic powder, paprika, or a steak rub for variety.