Sirloin Steak Bone-In
Bone-In Sirloin Steak â Rich, Juicy & Full of Flavour
Our Bone-In Sirloin Steaks are expertly butchered from the rump end of the sirloin, where the bone enhances depth of flavour during cooking while helping to retain moisture and tenderness. These steaks also boast a generous layer of beautiful golden fat, which melts into the meat for added richness and succulence.
Inspiration by Chef George Ryle
"Bone-in sirloin steaks are versatile, yielding excellent results either on a grill over hot coals or in a pan, basted in brown butter. Either way, ensure to create a great crust and caramelisation on the outside and then a nice long rest for a juicy medium-rare. Compound butters are an excellent way to dress a classic steak like this. If the barbecue is lit, then try grilling some beautiful, British asparagus and then melt some garlic and parsley butter over the steak as it rests. Whilst on the theme of compound butters, try a bone marrow butter with some glazed salsify.
If the season is right, then serve simply with girolles and chanterelles sautéed in plenty of butter and garlic. Or take the freshest ceps, slice thick and then dip in a light tempura-style batter and deep fry. Those earthy, complex mushroom flavours are a natural colleague for this beautiful steak."
Bone-In Sirloin Steak â Rich, Juicy & Full of Flavour
Our Bone-In Sirloin Steaks are expertly butchered from the rump end of the sirloin, where the bone enhances depth of flavour during cooking while helping to retain moisture and tenderness. These steaks also boast a generous layer of beautiful golden fat, which melts into the meat for added richness and succulence.
Inspiration by Chef George Ryle
"Bone-in sirloin steaks are versatile, yielding excellent results either on a grill over hot coals or in a pan, basted in brown butter. Either way, ensure to create a great crust and caramelisation on the outside and then a nice long rest for a juicy medium-rare. Compound butters are an excellent way to dress a classic steak like this. If the barbecue is lit, then try grilling some beautiful, British asparagus and then melt some garlic and parsley butter over the steak as it rests. Whilst on the theme of compound butters, try a bone marrow butter with some glazed salsify.
If the season is right, then serve simply with girolles and chanterelles sautéed in plenty of butter and garlic. Or take the freshest ceps, slice thick and then dip in a light tempura-style batter and deep fry. Those earthy, complex mushroom flavours are a natural colleague for this beautiful steak."
Description
Bone-In Sirloin Steak â Rich, Juicy & Full of Flavour
Our Bone-In Sirloin Steaks are expertly butchered from the rump end of the sirloin, where the bone enhances depth of flavour during cooking while helping to retain moisture and tenderness. These steaks also boast a generous layer of beautiful golden fat, which melts into the meat for added richness and succulence.
Inspiration by Chef George Ryle
"Bone-in sirloin steaks are versatile, yielding excellent results either on a grill over hot coals or in a pan, basted in brown butter. Either way, ensure to create a great crust and caramelisation on the outside and then a nice long rest for a juicy medium-rare. Compound butters are an excellent way to dress a classic steak like this. If the barbecue is lit, then try grilling some beautiful, British asparagus and then melt some garlic and parsley butter over the steak as it rests. Whilst on the theme of compound butters, try a bone marrow butter with some glazed salsify.
If the season is right, then serve simply with girolles and chanterelles sautéed in plenty of butter and garlic. Or take the freshest ceps, slice thick and then dip in a light tempura-style batter and deep fry. Those earthy, complex mushroom flavours are a natural colleague for this beautiful steak."
