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How to Cook Beef Sirloin Steak


When cooking your beef sirloin steaks, it's important to remove them from the packaging and pat them dry. Preheat your griddle or heavy-based frying pan until it's hot enough that a drop of oil, or fat, sizzles when added.

Don't overcrowd the cooking base. For a medium-sized pan, it's best to cook only a couple of steaks at a time. To render the fat, place the steaks on their sides before searing them on the flat sides.

Cook the steaks over high heat, turning them only once a rich, golden crust has formed. For a medium-rare steak, cook for 4 to 5 minutes on the first side, then 4 minutes on the reverse side.

To add some extra flavour, finish off your steak by adding a generous knob of beef dripping when frying or on the griddle. Once cooked, season and let your steak rest in a warm place for at least 5 minutes before carving.

Remember to gently press your steak with your thumb to determine its level of doneness. The more spring back you get, the hotter the protein cells have expanded, indicating a more well-done steak. For a medium-rare steak, it should feel soft with a little spring back.

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Native breed dry aged sirloin steak

Native Breed Beef Sirloin Steak


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Cabernet Sauvignon: This full-bodied wine has strong tannins and notes of black currant, tobacco, and oak, which pair well with the rich and savoury flavours of a sirloin steak.

Merlot: With a softer and fruitier taste profile, a Merlot can balance the bold flavours of a sirloin steak while also complementing its meaty notes.

Malbec: A popular choice for red meat, Malbec has a medium to full body with flavours of blackberry, plum, and chocolate, which can complement the flavours of a sirloin steak.

Syrah/Shiraz: This wine has a bold and spicy taste profile with notes of black pepper, dark fruit, and smoky flavours, which can pair well with a well-seasoned sirloin steak.

Zinfandel: A Zinfandel has bold notes of black cherry, vanilla, and spice that can complement the hearty flavours of a sirloin steak.