Bone-In Sirloin Steak

Full product description

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.

Why you’ll love it

• 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

Cut details

• 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)

How to cook (quick guide)

1. Bring to room temp, pat dry, season generously with salt & pepper.

2. 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.

3. Grill/BBQ:

   • High heat 2–4 mins per side to sear, then move to indirect heat to finish. Lid on.

4. Centre temps (guide): 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 fries and watercress

• Garlic–herb butter and roasted 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 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.