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Grid Iron Meat

How to Cook a Thick-Cut Bone-In Sirloin Steak (18oz +)

A thick-cut bone-in sirloin steak is a true centrepiece, combining the depth of flavour from dry-aged beef with the succulence that comes from being cooked on the bone. At over 18oz, this steak demands a little patience and attention to technique — searing for flavour, resting for tenderness, and carving with respect for the cut. This guide ensures your steak is cooked perfectly, whether you prefer it medium-rare or cooked a touch further.

INGREDIENTS
  • 1 thick-cut bone-in sirloin steak (500g / 18oz +)
  • 1 tbsp beef dripping or neutral oil
  • 2 garlic cloves, lightly crushed
  • 2 sprigs fresh thyme or rosemary
  • 40g butter
  • Sea salt flakes
  • Freshly cracked black pepper
METHOD

  1. Preparation: Remove the steak from the fridge 1 hour before cooking to come to room temperature. Pat dry with kitchen paper.
  2. Seasoning: Generously season with sea salt and black pepper on both sides.
  3. Sear: Heat a heavy cast iron pan until smoking hot (or prepare a BBQ/grill with high direct heat). Add the dripping/oil and lay the steak in the pan, fat side down first to render.
  4. Caramelise: Sear each side for 2–3 minutes until a rich crust forms.
  5. Flavouring: Add butter, garlic, and thyme/rosemary to the pan. Tilt the pan and spoon the foaming butter over the steak for 1–2 minutes.
  6. Cook Through: For thick cuts, lower the heat or move to indirect heat (on the BBQ) and cook to your desired doneness (see below).
    • Rare: 50–52°C
    • Medium-rare: 54–56°C
    • Medium: 58–60°C
    • Medium-well: 63–65°C
  7. Resting: Transfer to a warm plate, loosely tent with foil, and rest for 10 minutes before carving.

Multi-Cooker Option (Ninja Foodi MAX)

  • Use the Sear/Sauté function to caramelise the steak with dripping and seasoning.
  • Switch to Bake/Roast at 180°C with a little stock or dripping at the base. Cook until the centre reaches your desired doneness (54–56°C for medium-rare).
  • Rest for at least 10 minutes before slicing.

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Native Breed Beef – Bone in Sirloin – 18oz

Thick cut bone in sirloin steak

A prime cut of beef with the bone left in for extra depth of flavour, hand-cut from slow-grown native breed cattle reared on Yorkshire pastures.

The bone in sirloin combines the tenderness of a sirloin with the rich, juicy flavour imparted by the bone during cooking. Perfect for grilling, pan-searing, or roasting, it’s a steakhouse favourite with the exceptional quality of native breed beef.

£19.89

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Sides

  • Buttered greens with garlic – simple spinach or spring greens finished with butter.
  • Triple-cooked chips – crunchy, fluffy, the ultimate steak partner.
  • Pommes purée – silky smooth mash with extra butter.
  • Roasted heritage carrots with cumin – adds sweetness and spice.
  • Grilled field mushrooms – meaty, earthy, and satisfying.
  • Yorkshire salad – lettuce, cucumber, and vinegar dressing; a nod to tradition.

Matches

  • Black pepper, Dijon mustard, horseradish
  • Béarnaise or peppercorn sauce
  • Mushrooms, onions, shallots
  • Potatoes (any style), root vegetables
  • Red wine reductions or bone marrow butter

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Preparation Time: 10 minutes (plus 1 hour bringing steak to room temperature).
Cooking Time: 15–20 minutes (including resting).

Hot Tips

  • Always bring a thick steak to room temperature before cooking to avoid uneven doneness.
  • Use a digital thermometer — guessing will let you down with a cut this size.
  • Resting is essential; the bigger the steak, the longer it needs to relax.
  • Carve against the grain for maximum tenderness.

Pairings

Red Wine

  • Malbec (Mendoza, Argentina) – rich, dark fruit and tannins to cut through the fat.
  • Bordeaux (Left Bank) – structure and savoury notes to complement beef.
  • Barolo (Piedmont, Italy) – powerful, complex, pairs beautifully with dry-aged sirloin.

White Wine

  • Chardonnay (Meursault, Burgundy) – buttery depth stands up to rich beef.
  • Viognier (Condrieu, Rhône) – aromatic, full-bodied, with stone fruit and spice.
  • White Rioja (Reserva) – oaked, nutty, and structured enough for steak.

Beer & Cider

  • Yorkshire bitter – earthy, malty, perfect with beef.
  • Imperial stout – roasted depth, chocolate, and coffee to complement charred steak.
  • Dry cider – crisp and refreshing against the richness of sirloin.

Non-Alcoholic

  • Seedlip Spice 94 with ginger ale – spicy and warming.
  • Cold brew tea (lapsang souchong) – smoky, tannic, like a wine alternative.
  • Sparkling water with lemon – sharp, clean, and refreshing between bites.

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