DELIVERY IS FREE ON ORDERS OVER £50
Choose your delivery date at the checkout.

FRESH, NOT FROZEN

DELIVERY FREE OVER £50

PICK DELIVERY DATE AT CHECKOUT

FROM LOCAL FARMS

Belted Galloway – THICK-cut Sirloin Steak – 28oz+

Nidderdale Belted Galloway

Grass Fed – Salt Aged for 28 Days

Our Belted Galloway Thick-Cut Sirloin steak, an impressive 70cm thick and weighing over 28 ounces, is a prime example of a great British steak. Aged for 28 days with Himalayan rock salt, this grass-fed beef from Nidderdale North Yorkshire offers a rich, succulent texture and a depth of flavour that is unmatched. This substantial cut combines the heritage of native breeds with expert preparation, ensuring a memorable and satisfying meal.

£29.75

Out of stock

Approximate Weight: 800g-900g
Serves: 3-4
Shelf life: min 10 days

Related Recipes from The Grid Iron Gourmet

Recipes for this coming soon

Our thick-cut Belted Galloway Sirloin steak, approximately 80cm in thickness, stands as a testament to the exceptional quality and craftsmanship that characterises our offerings. Sourced from a trusted local farm in Nidderdale North Yorkshire, this substantial cut, weighing in at over 32 ounces, offers a generous portion that is as satisfying to the appetite as it is to the palate.

This sirloin has been aged for 28 days in an environment enriched with Himalayan rock salt. This process not only enhances the meat’s natural flavours but also tenderises it to perfection, ensuring a melt-in-your-mouth experience with every bite. The sirloin, celebrated for its robust flavour and succulent texture, benefits from the grass-fed diet of our Belted Galloway cattle, rich in Omega 3 and with a more pronounced natural fat content that further enriches its taste.

The thick cut of this sirloin steak promises a meal that is both hearty and refined, embodying the best of British culinary heritage. It is a choice selection for those who appreciate the finer aspects of a well-aged, grass-fed beef steak, offering depth of flavour and tenderness that are unparalleled.

Part of the bone has been left in place to help with cooking but you may want to remove this and cut two large steaks from it.

Ways to Cook

Cooking a very thick 28oz (approximately 800g) sirloin steak requires techniques that ensure even cooking without overcooking the exterior while still achieving a crust. Given the thickness of the steak, traditional fast-cooking methods need to be adjusted or combined with slower, more controlled techniques. Here are some effective methods to cook a thick sirloin steak to perfection:

1. Reverse Sear

The reverse sear method is perfect for thick cuts of steak, cooking the meat slowly and gently at a low temperature in the oven first, then finishing with a high-heat sear on a skillet or grill.

  • Preheat your oven to a low temperature, around 120°C.
  • Season the steak generously with salt and pepper.
  • Bake the steak on a wire rack over a baking sheet until it reaches an internal temperature of about 10°C less than your desired final doneness (for medium-rare, aim for an internal temperature of about 48-52°C before searing).
  • Sear it in a hot pan with oil for 1-2 minutes on each side to develop a crust.
  • Rest the steak for at least 10 minutes before slicing.

2. Sous Vide

Sous vide cooking offers precise temperature control, ensuring that the steak is cooked evenly throughout without any overcooked edges.

  • Season the steak and place it in a vacuum-sealed bag.
  • Sous Vide cook at your desired doneness temperature (for medium-rare, 55°C) for several hours, depending on thickness.
  • Sear the steak in a hot skillet or on a grill for a short time on each side to create a crust.
  • Serve immediately after searing.

3. Grill Then Oven

Starting on the grill and finishing in the oven allows you to achieve a smoky flavor and char on the outside while the inside cooks to the perfect doneness in the oven.

  • Preheat your grill and oven (oven to around 135°C).
  • Season the steak well.
  • Sear the steak on the hot grill for about 2-3 minutes on each side to develop grill marks and flavour.
  • Transfer to the oven, placing the steak on a wire rack over a baking sheet. Cook until it reaches your desired internal temperature, checking with a meat thermometer.
  • Rest before slicing, to allow juices to redistribute.

4. Pan Sear Then Oven

This method is similar to the grill then oven technique but starts on the stovetop for those without access to a grill.

  • Preheat your oven to 135°C (275°F).
  • Season the steak.
  • Sear in a hot, oven-proof skillet with oil for about 2-3 minutes on each side until well-browned.
  • Transfer the skillet directly to the oven. Roast until it reaches the desired internal temperature, typically a few minutes for medium-rare, depending on thickness.
  • Rest the steak on a cutting board before slicing.

Tips for Cooking Thick Steaks

  • Temperature Monitoring: Use a meat thermometer to check the internal temperature for perfect doneness.
  • Resting: Allow the steak to rest after cooking. This helps the juices redistribute throughout the meat, making it more tender and tasty.
  • Seasoning: Don’t be shy with seasoning. A thick cut can handle more salt and pepper, which helps to create a delicious crust and enhance flavour.

Each of these methods can yield delicious results with a thick sirloin steak, allowing for a crusty exterior and a tender, juicy interior. The choice of method can depend on your equipment, time, and taste preference.

Order by 5 PM for next day dispatch.

Free Delivery over £50. 

Choose your delivery date.

Our butchers tips

Our thick-cut Belted Galloway Sirloin steak, approximately 80cm in thickness, stands as a testament to the exceptional quality and craftsmanship that characterises our offerings. Sourced from a trusted local farm in Nidderdale North Yorkshire, this substantial cut, weighing in at over 32 ounces, offers a generous portion that is as satisfying to the appetite as it is to the palate.

This sirloin has been aged for 28 days in an environment enriched with Himalayan rock salt. This process not only enhances the meat’s natural flavours but also tenderises it to perfection, ensuring a melt-in-your-mouth experience with every bite. The sirloin, celebrated for its robust flavour and succulent texture, benefits from the grass-fed diet of our Belted Galloway cattle, rich in Omega 3 and with a more pronounced natural fat content that further enriches its taste.

The thick cut of this sirloin steak promises a meal that is both hearty and refined, embodying the best of British culinary heritage. It is a choice selection for those who appreciate the finer aspects of a well-aged, grass-fed beef steak, offering depth of flavour and tenderness that are unparalleled.

Part of the bone has been left in place to help with cooking but you may want to remove this and cut two large steaks from it.

Ways to Cook

Cooking a very thick 28oz (approximately 800g) sirloin steak requires techniques that ensure even cooking without overcooking the exterior while still achieving a crust. Given the thickness of the steak, traditional fast-cooking methods need to be adjusted or combined with slower, more controlled techniques. Here are some effective methods to cook a thick sirloin steak to perfection:

1. Reverse Sear

The reverse sear method is perfect for thick cuts of steak, cooking the meat slowly and gently at a low temperature in the oven first, then finishing with a high-heat sear on a skillet or grill.

  • Preheat your oven to a low temperature, around 120°C.
  • Season the steak generously with salt and pepper.
  • Bake the steak on a wire rack over a baking sheet until it reaches an internal temperature of about 10°C less than your desired final doneness (for medium-rare, aim for an internal temperature of about 48-52°C before searing).
  • Sear it in a hot pan with oil for 1-2 minutes on each side to develop a crust.
  • Rest the steak for at least 10 minutes before slicing.

2. Sous Vide

Sous vide cooking offers precise temperature control, ensuring that the steak is cooked evenly throughout without any overcooked edges.

  • Season the steak and place it in a vacuum-sealed bag.
  • Sous Vide cook at your desired doneness temperature (for medium-rare, 55°C) for several hours, depending on thickness.
  • Sear the steak in a hot skillet or on a grill for a short time on each side to create a crust.
  • Serve immediately after searing.

3. Grill Then Oven

Starting on the grill and finishing in the oven allows you to achieve a smoky flavor and char on the outside while the inside cooks to the perfect doneness in the oven.

  • Preheat your grill and oven (oven to around 135°C).
  • Season the steak well.
  • Sear the steak on the hot grill for about 2-3 minutes on each side to develop grill marks and flavour.
  • Transfer to the oven, placing the steak on a wire rack over a baking sheet. Cook until it reaches your desired internal temperature, checking with a meat thermometer.
  • Rest before slicing, to allow juices to redistribute.

4. Pan Sear Then Oven

This method is similar to the grill then oven technique but starts on the stovetop for those without access to a grill.

  • Preheat your oven to 135°C (275°F).
  • Season the steak.
  • Sear in a hot, oven-proof skillet with oil for about 2-3 minutes on each side until well-browned.
  • Transfer the skillet directly to the oven. Roast until it reaches the desired internal temperature, typically a few minutes for medium-rare, depending on thickness.
  • Rest the steak on a cutting board before slicing.

Tips for Cooking Thick Steaks

  • Temperature Monitoring: Use a meat thermometer to check the internal temperature for perfect doneness.
  • Resting: Allow the steak to rest after cooking. This helps the juices redistribute throughout the meat, making it more tender and tasty.
  • Seasoning: Don’t be shy with seasoning. A thick cut can handle more salt and pepper, which helps to create a delicious crust and enhance flavour.

Each of these methods can yield delicious results with a thick sirloin steak, allowing for a crusty exterior and a tender, juicy interior. The choice of method can depend on your equipment, time, and taste preference.

We prepare your order in our butchery on the day before delivery to ensure that everything reaches you in the best condition.

UK MAINLAND DELIVERIES

We deliver on a next day service throughout the UK mainland (please see below for restrictions). Your order is shipped in an insulated box.

Our delivery service allows you to pick a delivery date in advance when you reach the checkout. Our delivery days are Tuesday to Friday.

We use a courier service. They will notify you on the morning of delivery with an estimated time for delivery.

Delivery is free on orders over £50. (under £50 = £12.95) Sorry This is due to the cost involved in our chilled packaging and courier cost.

 

Restricted Areas

WE PROVIDE A TWO DAY SERVICE TO THE FOLLOWING AREAS. THIS IS NOT SUITABLE IN VERY HOT WEATHER These are:

Scottish Mainland – AB30, AB33-AB36, DD8, DD9, FK16

Scottish Highlands – AB37-AB38, AB42-AB45, AB53-AB56, IV21-IV24, IV26-IV28, IV40, IV52-IV54, KW1-KW14, PA36, PA40, PH30-PH33, PH34-PH41

Scottish Offshore – HS1-HS9, IV41-IV51, IV54-IV56, KA27-KA28, KW15-KW17, PA20, PA41-PA49, PA62-PA76, PH42-PH44, ZE1-ZE3 –

Northern Ireland – WE ARE UNABLE TO SHIP TO NORTHERN IRELAND AT THE MOMENT

FREE LOCAL DELIVERY ON ORDERS OVER £25

WE’RE NOW OFFERING FREE DELIVERY IN CERTAIN POST CODE AREAS AROUND SKIPTON, ILKLEY, OTLEY, HARROGATE, RIPON, PATELY BRIDGE AND GRASSINGTON.

The post codes included are the following: HG1, HG2, HG3, HG4, LS21, LS29, BD20, BD23.

When you get to the checkout and enter your delivery address, you should automatically qualify for this option. If this doesn’t happen, please let us know. 

Our delivery days will be Thursday & Friday each week. Please select the day you would prefer, we’ll be in touch if there’s a problem. If you need something on a different day, please get in touch and we’ll do our very best to help.