Grass Fed Beef Sirloin Steak

4.8

Gerard's Suggestion

"I use ‘Hill Farm Rapeseed Oil’ as it has a light flavour and doesn’t mind getting too hot. I sometimes rub a peeled garlic clove over the steak before cooking too."

Grass Fed Beef Sirloin Steak

Name: Grass Fed Beef Sirloin Steak
Brand: Salter & King
SKU: 1027-880
Price: 21.0 GBP
Availability: InStock

4.8

dry-aged

small suffolk farm

pasture-fed

Wonderfully easy to cook, reliable and tender flavoursome steak

Pack size: 2 x 220g

£21.00

Unit price: per

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Why you will love our Grass Fed Beef Sirloin Steak...

Robust, rich flavour
Great for pan-frying with strong flavours
Reliably tender, a great meal for two

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.

Gerard's Suggestion

"I use ‘Hill Farm Rapeseed Oil’ as it has a light flavour and doesn’t mind getting too hot. I sometimes rub a peeled garlic clove over the steak before cooking too."

Want to know more?

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.

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, delivery is free
For orders between £40 and £85, we charge £9.95 for delivery

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.

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