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:
