Sirloin Steak x 2


Sirloin steak is well-flavoured and needs to be cooked carefully and rested properly to ensure it is not chewy. The cut comes from the large back muscle attached to the spine. This means it has a bigger, beefier flavour than fillet or rib-eye steaks, making it more suitable for highly flavoured sauces.

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Some suggest that sirloin steak should be lightly coated with olive or other oils before cooking. However, this tends to create unwanted smoke. We like to use a heavy, non-stick pan, though an ordinary pan at high temperature is unlikely to stick. It is best to add seasoning after cooking, while the steak is resting.


We source local meat from farms in Wiltshire, Somerset and the South West, and make sure that we get the absolute best and most sustainable breeds for the season. Our free range cows feed on grass and lead happy lives in the great British countryside. By working with local produce and farmers, we promote and encourage a sustainable and ethical approach to meat eating. This reduces animal stress and lowers food miles as much as possible.


Even the best meat still requires expert preparation, so we work with master butchers who ensure our sirloin steak is carefully aged in ideal conditions. All our cuts are skilfully prepared by hand in time-honoured, traditional fashion. We never take short cuts and our insistence on such methods is central to maintaining the quality you have come to expect from The Black Farmer.


Our supreme sirloin steak is vacuum packed to keep the meat fresh for longer. This also means it is suitable for home freezing. Always ensure you defrost thoroughly before cooking. The easiest way is simply to leave in the fridge overnight.


The shelf life of this sirloin steak is 12 days from the date of delivery. These steaks come as a pack of approximately 2.


Cooking instructions:

  1. Remove the steak from the fridge half an hour before it’s needed. This is so it can reach room temperature and cooks more evenly.
  2. Rub a little oil and seasoning onto both sides of the steak.
  3. For a beautifully browned crust and maximum flavour, heat a heavy-based frying or griddle pan until smoking hot. You’ll know it’s hot enough when you hear the steak sizzle as it goes into the pan.
  4. Sear the steak evenly on each side for our recommended times (see below), turning every minute for the best caramelised crust.
  5. Leave to rest on a board or warm plate for about 5 minutes. Don’t be tempted to skip this bit! Resting adds to the juiciness because it allows time for the juices to redistribute throughout the steak and helps avoid them running onto your plate.
  6. Serve the steak whole or carved into slices, and season with sea salt and black pepper.

Product photography is representative only.  As these products are freshly butchered for your order, sizes and thicknesses may vary.  Weights and portions will be as stated.

Additional information


2 x 8oz/227g, 2 x 10oz/283g, 2 x 12oz/340g, 2 x 16oz/454g