Gerard's Suggestion
Grass-Fed Beef Sirloin Steak
Gerard's Suggestion
""
Want to know more?
Combining pasture-fed, naturally reared and slow-grown meat with a passionate and progressive approach to butchery, we offer exceptional organic, free-range and traditional-breed meat from our cohort of enlightened Suffolk farmers.
We will send you an email to reset your password.
Gerard's Suggestion
Wonderfully easy to cook, reliable and tender flavoursome steak
The sirloin steak is a classic cut and never fails to deliver. It’s got a richer flavour than the fillet so takes sauces excellently. These fabulous grass-fed sirloins have been dry-aged on the bone for up to eight weeks to allow the flavour to intensify and the meat to tenderise.
Because the sirloin is a relatively under-used muscle with a close-grained texture, it is reliably tender. And its good fat covering, plus intramuscular fat (and marbling to boot) makes for a fantastic flavour.
Pan-fried or cooked over the barbeque, these wonderful sirloins are quick to cook and, although they love a robust accompaniment, don’t need more than good quality sea salt and pepper for seasoning.
Adding product to your basket
Gerard's Suggestion
Our beef comes from trusted local Suffolk farms, carefully selected for their dedication to quality and sustainable practices. We work closely with farmers like Emily Winter, whose ‘Pasture for Life’ certified Lincoln Red herd at Darrow Farm produces exceptional grass-fed beef, and the Somerleyton Estate, known for its regeneratively raised Welsh Black and Highland cattle. We are also proud to partner with Natasha Mann, whose award-winning Lincoln Reds graze by the River Alde’s lush meadows, yielding beautifully marbled, rich, and tender beef. Receiving whole carcasses allows us to hang the meat for 4 - 8 weeks (or more by request), ensuring superior flavour and texture.
> Pan-fry, BBQ, and Quick & Easy
1. Take your Sirloin steak out of fridge to allow it to reach room temperature. Make sure the cut is nice and dry and at room temperature before cooking
2. Drizzle a little oil over the steak, season with some crunchy sea salt and a little cracked black pepper.
3. Heat a griddle pan without any oil in it. Get the pan relatively hot but not smoking.
4. Using some tongs and add the steaks to the pan. Standing them up on the fat and let the fat cook for a good 5-8 minutes. Make sure the fat is nice and crispy.
5. Turn up the heat, and when it is smoking hot, lay down your steaks, sear them and then reduce heat a little. Try not to move them too much: 2-3 minutes each side is about right.
6. Now the important bit, rest your steaks! I use a wooden board, some greaseproof paper and a tea towel over that.
100% Grass-Fed Beef
UK delivery (minimum order value £40)
UK nationwide courier deliveries are currently available for all online orders and telephone orders over £40 from Tuesday - Friday only.
For orders over £85, standard UK courier delivery is free, or you can opt for the priority service for £5 which means your parcel is usually delivered by midday - we recommend this option for large value orders & peak delivery periods.
For orders between £40 and £85, we charge £9.95 for standard UK delivery and £14.95 for Priority UK courier delivery.
*Subject to availability. During peak periods standard delivery slots may be full.
Click and collect
We also offer a free click and collect service from our shop in Aldeburgh during opening hours. Simply opt to 'collect' when you checkout and choose your collection date from the calendar provided.
Stay updated
If you love good meat, then join our club!
Plus, subscribe today and get 10% off your first order!
By completing this form, you are signing up to receive our emails and can unsubscribe at any time.