Description Our 28-day dry-aged Sirloin Steak is a cut above the rest. Sourced from the best beef in Yorkshire, this steak comes from the rear back portion of the cow, specifically situated behind the ribs but ahead of the rump area. Sirloin is known for its balanced distribution of lean meat and marbling which makes for a flavourful and tender steak. Ways to cook Sirloin Steak Grill on the BBQ: for a smoky flavour and to caremelise the fat. Pan-Sear: for a delicious crispy and brown crust and to lock in the juice of the meat for a tender bite that’s packed with flavor. Grill in the oven: works well for thinner cuts and is quick and straight forward. Stir-Frying: When sliced thinly, sirloin can be quickly cooked in a hot wok or skillet with vegetables and sauces. Kendalls Quality All beef sold at Kendalls is sourced from local auctions and handpicked by our buyer Mr Nick Dalby, in Skipton, Otley, Pateley Bridge and Northallerton to ensure we buy the highest quality meat there is.
