£35.25 per kg
Cut from the rear, in front of the rump, the sirloin has the perfect marbling to deliver a super tender texture and flavour when cooked. Beautifully succulent in both roasts and steaks, it’s a treat for the taste buds.
Before cooking bring the steak up to room temperature for up to an hour. Season the meat really well before cooking.
Preheat your oven to 200°C for fan assisted or 215°C for ovens without a fan.
Use a heavy-based pan or griddle, preferably something cast iron which retains heat very well. Use a tiny splash of vegetable oil and get both pan and oil really hot before adding the meat. The oil should almost be at smoking point in order to get a delicious brown crust to contrast with the juicy pink interior.
Next, add the centre cut fillet and colour on all surface areas over intense heat for 3 to 4 minutes.
Place in to a hot tray in the centre of the oven and roast for approximately 6 to 8 minutes, reaching a core temperature of minimum 56ºC for a medium rare finish.
Rest for a minimum of 5 minutes before carving.
Ensure the product is cooked thoroughly before serving. As all appliances may vary, these are guidelines only.
Resting meat will make it more tender and juicy as it allows the juices to reabsorb evenly through it after cooking. Put your joint on a warm plate and cover it loosely with foil. Set aside for 15 – 30 minutes before carving it.