How-To Guides

How to cook sirloin steak

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What is sirloin steak?

One of the most popular steaks, and for good reason, a sirloin steak is king when it comes to big beefy flavours. The reference to royalty doesn’t stop there, as legend has it that sirloin was given its name because it was knighted ‘Sir Loin’ by Henry VIII.

Taken from the sirloin section (mid-back) of the cow, the sirloin is regarded as one of the classic primal steaks alongside ribeye steak, fillet steak, and rump steak.

Swaledale’s sirloin steaks are aged in our Himalayan salt-ageing chamber to give them real character and depth of flavour. They are the perfect companion for strongly flavoured sides or sauces, especially a deliciously creamy green peppercorn sauce.

Sirloin steak cooking time

We at Swaledale think medium-rare is the perfect way to enjoy a sirloin steak. We advise around 4-6 minutes cooking time to achieve this stage of doneness, excluding the initial rendering.

How to cook sirloin steak medium-rare

  1. Take your sirloin steaks out of the refrigerator.
  2. Remove your meat from the vacuum packaging and pat dry any moisture. Allow it to come up to room temperature.
  3. Rub a little oil over both sides of the steaks — use an oil with a high smoking point and neutral flavor. Season with salt and pepper.
  4. Place your steaks in a pan over a low temperature, fat side down propped up against one another. Allow the fat to render slowly and crisp for about 5 minutes.
  5. Increase the heat of the pan until very hot and just starting to smoke. Flip the steaks over and proceed to sear in their own fat, turning every 90 seconds or so – a rich, golden crust should form.
  6. Reduce the heat of the pan slightly after the first sear on each side has been completed.
  7. Remove the steaks from the frying pan and leave them to rest in a warm place for a minimum of 6 minutes.

Top tips

  • To gauge how done your meat is while cooking, you can carry out a quick and reliable finger test to ensure it is medium-rare. Gently press the tip of your middle finger to the tip of your thumb. Feel the palm of your hand just below your thumb – this is medium-rare. It should feel like your cheek: tender and soft but still fleshy.

Sirloin steak recipe ideas

Why not make your work-from-home lunchtime extra special with a sirloin steak sandwich? For a delicious evening meal, try topping your sirloin with horseradish and chive butter for a creamy sauce that delivers a kick.

Jorge hails from the Black Mountains where he grew up surrounded by hardy, native livestock. His passion for cookery was sparked by his upbringing, but developed and intensified alongside his respect for British breeds, and zeal for nose-to-tail eating. In 2009 trained chef Jorge launched Swaledale in Haworth, and took his native-breed led whole-carcass butchery philosophy to high profile restaurateurs. Jorge is a passionate procurer and hanger of meat, and is keen to showcase the sublime taste and texture that comes from ageing, higher fat content, and an older carcass. Jorge proudly invests in native-breeds, as maintaining their market demand is crucial to their very survival. Jorge studied Creative Writing at Leeds University, and is a former Welsh athletics champion. He lives with his wife, ceramicist Amy Thomas and their 2 children, Fynn and Bea, on a remote grouse moor in West Yorkshire.