Sirloin Steak is a butter-tender piece of beef with a small rim of fat that serves as the flavour carrier.
The James Campbell Butchers sirloin steak is beautifully cut and holds a great deal of flavour. Succulent, outdoor reared in Scottish farms, our steaks are the finest quality and are traditionally matured for 28 days.
James Campbell Butchers cooking tips
Take the steak out of the fridge and allow it to come up to room temperature about one hour before cooking – frying or grilling it from cold will stop the heat from penetrating to the middle as efficiently. You also need to make sure your pan, griddle or barbecue is super hot before you begin – this will help to caramelise the meat, essential for a delicious crust.
- Rub the steak all over with a bit of butter and a pinch of salt and black pepper
- Add the steak to a hot pan, then cook for 6 minutes for medium-rare, or to your liking, turning every minute
- Carve with a sharp carving knife, then serve with the resting juices drizzled on top