If you like your steak with a clean beefy bite and real depth, go dry-aged sirloin. Time on the rack concentrates flavour and relaxes the muscle, so you get a steak that sears to a savoury crust yet slices beautifully. Keep it simple—salt, pepper, a screaming-hot pan or BBQ—then rest well. Every mouthful delivers proper, dry-aged richness without the heaviness.

Why you’ll love it

• Dry-aged for concentrated flavour and tenderness

• Sirloin balance: leaner than ribeye but still juicy when rested

• Sears brilliantly in a pan, on the grill or BBQ

• Butcher-cut for even thickness and consistent cooking

Cut details

• From the sirloin (striploin)

• Typically supplied boneless (ask if you’d like bone-in)

• Thickness and weight may vary by batch

• Fresh, never previously frozen (unless stated on pack)

How to cook (quick guide)

1. Bring to room temp, pat dry. Season generously.

2. Pan/Grill/BBQ: High heat; sear 2–3 mins per side for medium-rare (adjust to thickness).

3. Optional: butter baste with garlic & thyme for the final minute.

4. Centre temps: Rare ~50°C, Med-rare ~55°C, Medium 60–63°C, Med-well 68–70°C.

5. Rest 5–8 mins; slice across the grain.

Serving ideas

• Peppercorn sauce with skin-on fries and watercress

• Garlic–herb butter and roast mushrooms

• Chimichurri with grilled asparagus

• Béarnaise and triple-cooked chips

Storage & handling

• Keep refrigerated below 5°C

• Once opened, cook within 1 day

• Suitable for home freezing on the day of purchase; defrost in the fridge and use within 24 hours

• Do not refreeze once defrosted

FAQs

Is it boneless?
Usually boneless. If you’d prefer bone-in sirloin, tell us and we’ll do our best.

How long is it dry-aged?
Ageing time varies—check the label or message us for current details.

Best cooking method?
High heat for a proper crust, then rest. A brief butter baste adds richness.

What about sourcing?
Provenance can vary—ask the shop for this week’s spec (grass-fed, native breeds, etc.).