Sirloin

Sirloin

Grill or pan

Royally knighted in early days, this traditional cut from the loin has always enjoyed a strong following. It’s slightly less moist than a rib eye due to its lower fat content but using Richard’s cooking guide, can be just as tender and flavoursome.
VSO40 Day Aged Available

2 x 250g +£12.75
2 x 350g +£17.75

£0.00

Qty:

Sirloin

Cooking tips

Sirloin

1. Ensure the cut is at room temperature. (Remove from the fridge at least 2 hours before cooking.)

2. Get your grill or pan smoking hot.

3. At the last minute, season well with East London Steak Co. rub – don’t use oil, if the grill or pan is hot enough, it won’t stick.

4. Stick your steak on! Leave for a couple of mins to get a good colour then turn. Keep turning regularly to avoid burning. Cook for:

250g steak: Medium Rare 4-6 minutes Medium 6-8 minutes Medium Well 8-10 minutes

350g steak: Medium Rare 6-8 minutes Medium 8-10 minutes Medium Well 10-12 minutes

5. Rest on a warm plate, not too hot to touch, for at least 10 minutes.

6. Tuck in and enjoy!

PLEASE NOTE: To cook the perfect steak, professional chefs would use a meat thermometer. 
Interior Temperatures for precise cooking: Medium rare: 60oC, Medium: 70oC, Medium Well: 80oC

Comments