Description
Longhorn Sirloin Steaks
Sirloin is the steak most people picture when they think of a good one. It comes from the same muscle as the forerib, a little further along the back, and it shares its best qualities: tender, fine-grained meat with a strip of fat along one edge that renders and crisps in a hot pan and seasons everything around it.
Longhorn is a slow breed by modern standards, and that is exactly the point. Ours spend years on Herefordshire pasture rather than months, and the marbling that time builds up is what makes a Longhorn sirloin taste of something. It is beef for a special evening at home, and it does not need much doing to it.
Cut off the bone to around 250g each, which is a proper steak without being a challenge, and packed in fours. Butchered on site by Jim and the team.
What’s in the pack
Sirloin steaks. Four, approx. 250g each, off the bone, fat left on.
Approximately 1kg in total. Weights vary a little from steak to steak. If you would like rump as well, the Longhorn Steak Box brings a kilo of each for £80.
Cooking
Take the steaks out of the fridge half an hour before you cook them, pat them dry and salt them well. Get a heavy pan as hot as it will go. Stand each steak on its fat edge for a minute or two first to render it, then give it two to three minutes a side for medium-rare, depending on thickness. Rest for five minutes before you cut into it. Use a thermometer if you have one: 52°C at the centre for rare, 55°C for medium-rare.
Delivery
Orders over £69.99 are delivered free of charge. Below that threshold, there is a £10 delivery charge. Delivered in insulated packaging, chilled and ready to cook or freeze on arrival.
