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Hugely versatile and known for its incredibly beefy flavour, Sirloin steak is one of the most popular cuts of beef for a vast range of recipes and meals. Seen as a luxury in the delicacy world, Sirloin steak is often paired with rich sauces and lavish red wine for the ultimate exquisite taste.
If you’re looking for a versatile cut perfect for frying, grilling, or roasting, whole Sirloin joints have a natural covering of fat on the top that helps to ensure the joint remains succulent during cooking, also releasing intense flavours that are infused into the meat.
With a service history of over 50 years, Tom Hixson of Smithfield is a well-established brand that offers only the finest meat with unrivalled quality. Buy tasty Sirloin steaks with Tom Hixson of Smithfield today, and not only will you get to enjoy premium quality beef, but you will be able to relax as your steak is delivered directly to your door.
Just like our selection of Fillet steak and Rump steak, our whole sirloin steak comes from a wide variety of origins and feeds, including Wagyu sirloin, Angus sirloin, Australian varieties, and more, all sourced from either corn-fed or grass-fed herds.
The sirloin is cut from the back of the cow at the rear, attached via the commonly known ‘T bone’. The sirloin cut, which is often referred to as the strip or striploin, is situated in between the rib, flank, and rump of the cow.
Sirloin steak doesn’t need to be marinated, but it certainly helps to add flavour and make it more tender. This is because the acidity of the marinade breaks down the meat tissue. If you want to give your sirloin steak more flavour during the cooking process, try basting your steak with butter, garlic, and thyme.
Prep your Sirloin steaks by removing them from your fridge and liberally applying salt and pepper to every side of the whole steak, then allow the steaks to come up to room temperature. This should take 10 minutes approximately.
Add oil to a pan on high heat. Place the steaks in the pan on their side, with the fat facing down to render. Once the fat has browned, turn them over so they are flat and add butter, garlic and thyme. Cook on both sides until your steak is done to your preference, basting in the butter and oil as you go.
Once cooked, allow the whole Sirloin steaks a minute or two to rest. This allows the steak time to settle and keep its juice, preventing excess juices from filling the plate.
