Buffalo Sirloin Steak

Buffalo Sirloin Steak

We mature our Sirloins on the bone for a minimum of 21 days using a traditional dry-aging process for extra tenderness and flavour. The Buffalo Sirloin is similar to that of beef but smaller in size and can be cooked in exactly the same way.

A nice lean steak with a thin layer of fat which makes for a steak packed full of flavour.

***HIGH PROTEIN PRODUCT*** 37.1g protein (per 100g) compared to beef equivalent 24g protein (per 100g)

 

 

 

£6.50

Had our taster box arrive on Friday and had our sirloins for tea. They were absolutely amazing. So tender and delicious flavour. Tried the burgers for lunch today and I have to say the tastiest burgers we’ve ever eaten. Going to order a joint for our Christmas dinner. Roll on the festive season. 

by Diana Wonnacott [view]

For best results, ensure that your steak is at room temperature before it goes anywhere near a pan.

Rub it all over with good olive oil and season well with salt and pepper. 

(Contrary to popular belief, salt will not dehydrate the steak).  

How long you cook it for depends on how you like it cooked and the thickness of the steak. 

As a general rule of thumb, for an 8oz steak:

Blue - 1 minute each side

Rare - 1.5 minutes each side

Medium Rare - 2 minutes each side

Medium - 2.5 minutes each side

Medium Well - 3 minutes each side 

Well Done - About 4 to 5 minutes each side

Remember to let your steak rest for 5-10 minutes after it comes out of the pan. 

Resting the meat is crucially important.  When you cook a piece of meat the heat of the appliance pushes the juice out of the muscle towards the surface where some of it evaporates.  Resting allows the remaining juices to sink back into the meat and redistribute so you are left with a much more tender cut.

Keep refrigerated and use within 3 days of purchase. If freezing freeze on day of receipt.

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