Enjoy classic steakhouse flavour with a bone-in sirloin. The bone and fat cap help the steak baste as it cooks, giving you a deep, savoury crust and juicy centre. Sear hard in a hot pan or take it to the BBQ, then rest well and slice across the grain. Simple seasoning, proper heat—restaurant results at home.
On the bone for extra depth and self-basting juiciness
Sirloin balance: tender bite with a clean, beefy flavour
Hot-and-fast friendly: pan, grill or BBQ
Butcher-cut for even thickness and reliable cooking
From the sirloin/striploin, bone attached
Natural fat cap for flavour and browning
Thickness and weight vary by steak
Fresh, never previously frozen (unless stated on pack)
Bring to room temp, pat dry, season generously with salt & pepper.
Pan + oven (great for thicker steaks):
Sear in a very hot pan 2–3 mins per side until well browned (sear the fat edge).
Finish at 180°C (fan 160°C) for 4–8 mins, depending on thickness.
Grill/BBQ:
High heat 2–4 mins per side to sear, then move to indirect heat to finish. Lid on.
Centre temps (guide): Rare ~50°C, Med-rare ~55°C, Medium 60–63°C, Med-well 68–70°C.
Rest 5–8 mins; slice across the grain.
Peppercorn sauce with fries and watercress
Garlic–herb butter and roasted mushrooms
Chimichurri with grilled asparagus
Béarnaise and triple-cooked chips
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
Is bone-in better than boneless?
The bone and fat cap help retain moisture and boost flavour during cooking.
Do I need a marinade?
Not necessary—salt, pepper and high heat are enough. A butter baste at the end is a bonus.
How thick are the steaks?
Thickness varies by batch. If you need a specific size, ask and we’ll guide you.
Can I cook it entirely on the BBQ?
Yes—sear over high heat, then finish over indirect heat with the lid down.
Couldn't load pickup availability
Order placed
29 Nov
Dispatched
30 Nov
Delivered
01 Dec - 02 Dec
