Firm, flavourful, and one of the most iconic steaks on the planet
The sirloin — also called striploin — is one of the definitive steak experiences. Firm-textured, boldly flavoured, with a fat cap along one edge that renders beautifully during cooking. A 420g grass-fed sirloin is a generous piece of beef, and the fat cap from a grass-fed, ecologically raised animal is where the diet expresses itself most clearly — lighter in colour and more richly flavoured.
Mix all butter ingredients until evenly combined.
100g butter2 tbsp tarragon1 shallot1 tsp Dijon mustardRoll into a log in cling wrap. Refrigerate until firm — make it at least 1 hour ahead. It keeps for 2 weeks.
Bring the sirloin to room temperature — about 30 minutes on the bench. Score the fat cap at 1cm intervals. Pat completely dry.
~420g sirloin steakSeason generously with flaky salt and cracked pepper.
flaky salt and cracked pepperHeat a cast iron pan until very hot. Add the oil.
high smoke-point oilSear fat-cap side down first for 2–3 minutes. Lay the steak flat and cook for 3–4 minutes per side for medium-rare.
Rest for 8 minutes. Top with a thick slice of béarnaise butter as it rests.
Serve with a simple salad or fine green beans dressed in lemon and olive oil.
Pack C shares — Sirloin (~420g)
💡 Score the fat cap with a sharp knife at 1cm intervals before cooking (cut through the fat but not into the meat). This prevents the steak from curling in the pan as the fat contracts.
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