Description

Steak cut from sirloins sourced from the very best feed lot. Aged 21 days and individually vacuum packed.

Our Sirloin Portions are cut into three sizes’

• 200g
• 250g
• 300g

Should you want a different portion size please contact us.

Additional information

Rosemary Garlic Butter Steak

Ingredients

• 4 sirloin strip steaks, about 7-0z each (1 to 1.5-inches thick, room tº)
• 2 or 3 garlic cloves
• 2 Tbs  fresh rosemary leaves
• 3 Tbs  butter
• 1 Tbs  olive oil
• Salt and pepper
• A splash of white or red wine

Method

1. Mince garlic and rosemary.
2. Add 1 teaspoon salt (or to taste) and mince it a little longer. You can also do this with a mortar and pestle.
3. Rub the paste over both sides of each steak.
4. Heat a skillet over medium/high heat and melt butter. Add oil to prevent it from burning too much.
5. Add steaks, season them with pepper and cook 1 or 2 minutes on each side.
6. Turn it over, cook it 2 or 3 more minutes and add the wine (you can add extra garlic and rosemary now too to the skillet). It will steam furiously.
7. Cook the steak 2 or 3 additional minutes for medium-rare, remove steaks and let rest for 5 minutes.
8. Meanwhile, cook the wine until reduced and a kind of sauce if formed.
9. Slice the steaks and serve them with the sauce.

Source: vintagekitchennotes.com