1. Sirloin comes from the back of the cow, behind its ribs but ahead of the rump area. This is the same area as the T-Bone and top sirloin cuts originate. Sirloin cuts are often the leaner parts of a steak, with high protein and low fat content.
  2. Sirloin is known as the “Nations favourite Steak” because of its perfect balance between the extremes provided by other steak cuts not    too lean, fatty, tough or mild.
  3. Although not as heavily marbled as ribeye or other steak cuts, sirloin steaks should still be streaked with tiny flecks of fat throughout the meat as this ensures a good beefy taste.
  4. A commonly-repeated anecdote claims that the name is derived from an occasion when King James I of England, while being entertained at Hoghton Tower during his return from Scotland in 1617, was so impressed by the quality of his steakthat he knighted the loin of beef, which was referred to thereafter as “Sir loin” when actually it comes from the French name “Surloine” which means “below the loin”.
  5. We make sure our Sirloin Steaks are matured for a maximum of 30 days to give optimum flavour and tenderness.



Leave the steak to sit out of the fridge for 30 minutes or so to reach room temperature, once at room temperature pat dry any excess moist from the steak and season with a good handful of sea salt and cracked black peppercorns. Preheat the oven to 180°C/ Gas mark 4


To cook make sure your pan is searing hot and use a flavourless oil but with a high smoking point – Vegetable oil would be perfect for this.

Add the Steak to the pan and leave for 2 – 2 ½ minutes until the steak is golden on the underside, then flip over and add a knob of butter and a few garlic cloves to the pan to add extra taste. Baste the butter over the steak and cook for a further 2 – 2 ½ minutes until the underside is beautifully golden also then place in the oven for 2-3 minutes.

Remove the steaks from the pan and allow to rest in a warm place for 5 minutes before serving. Season and serve


Best Served With

At Prendergast Butchers we love our Sirloin topped with caramelised onions and a side salad.