28 Day Aged Beef Sirloin Steaks

Taste of the West award-winning steaks from our grass-fed organic beef.

Hand butchered to order by our skilled traditional butchers, these are a classic choice for your steak supper.

With a flavoursome outer layer of fat, bettered only by our 28-day ageing process, this sirloin is delicious when griddled with some simple seasoning that really lets the natural flavours do the talking.

Good To Know

Ingredients & Nutrition

Organic and Pasture-Fed for Life Beef
Please note this is produced in a factory that handles Gluten

Nutritionals per 100g: Energy 135 Kcal/ 566 kJ. Fat 4.5g, of which saturates 2g. Carbohydrates 0g, of which sugars 0g. Fibre 0g, Protein 23.5g, Salt 0.18g

How To Store

Our 28-day aged beef sirloin steak are delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 9-day shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months. 

Our Farms & Suppliers 

We source our organic beef from our exclusive network of local Devon organic farms. The cows spend their days grazing freely on a wide variety of native grasses, wildflowers and herbs, roaming the fields and resting under the trees. In the winter, they are given homegrown, organic silage and hay to munch throughout the day. We support traditional British cattle breeds that benefit from natural, slow-growing lives and produce beautifully marbled beef. Our beef is then hung for at least 21 days to mature the flavour for tender, flavourful meat. This creates an exceptional flavour and soft texture that is second to none. From our own cured pastrami to slow-roasting joints, we are immensely proud of our organic, pasture-fed beef.

How To Cook

We Recommend: 

Ingredients:

• 2 sirloin steaks 
• 1 tablespoon olive oil
• Salt and freshly ground black pepper
• 1-2 tablespoons butter (optional)
• 2 garlic cloves, crushed (optional)
• Fresh thyme or rosemary sprigs (optional)

Instructions:

1. Prepare the steaks: Take the sirloin steaks out of the fridge 30 minutes before cooking to allow them to come to room temperature. This helps the steak cook evenly.

2. Season: Pat the steaks dry with kitchen paper. Rub both sides with olive oil, then generously season with salt and freshly ground black pepper.

3. Heat the pan: Place a large, heavy-based frying pan or skillet on high heat. Let it heat up until it’s very hot but not smoking.

4. Cook the steaks:

   • For rare: Cook for 2 minutes on each side.
   • For medium-rare: Cook for 3 minutes on each side.
   • For medium: Cook for 4 minutes on each side.
   • For well-done: Cook for 5-6 minutes on each side.

   Turn the steaks only once during cooking, and avoid pressing down on them to retain their juices.

5. Optional step: For added flavour, reduce the heat to medium during the last minute of cooking, and add butter, garlic, and herbs (like thyme or rosemary) to the pan. Tilt the pan slightly and spoon the melted butter over the steaks for a rich, aromatic finish.

6. Rest the steaks: Once cooked to your liking, transfer the steaks to a plate, cover loosely with foil, and let them rest for 5 minutes. This allows the juices to be redistributed and makes the steak more tender.

7. Serve: Slice the steaks against the grain or serve whole. Pair with your choice of sides, such as chips, salad, or roasted vegetables.

8. Enjoy: Your perfectly cooked sirloin steaks!