Morrisons The Best Signature Collection Thick Cut Sirloin Steak 350g

Our prime cut of sirloin, expertly matured in a Himalayan salt chamber for tenderness and an exceptional depth of rich, meaty flavour.

The Best Signature Steak Collection showcases premium heritage breeds of Hereford, Aberdeen Angus and Shorthorn beef from our trusted British farms. Each prime cut of our Signature beef is matured for 30 days and expertly prepared by our butchers, resulting in supreme tenderness and a rich meaty flavour - perfect for recreating the gourmet restaurant experience in the comfort of your home.

United Kingdom

Morrisons

Wm Morrison Supermarkets Limited,
Gain Lane,
Bradford,
BD3 7DL.

Morrisons,
Fitzwilliam Hall,
Dublin,
D02 T292.
Tel UK: 0345 611 6111.

Keep Refrigerated; Suitable for Home Freezing

From Trusted British Farms, Salt Dry Aged, Thick Cut, Hand Trimmed by Our Butchers, Matured for 30 Days for Full Flavour

Box

Wm Morrison Supermarkets Limited,
Gain Lane,
Bradford,
BD3 7DL.

Morrisons,
Fitzwilliam Hall,
Dublin,
D02 T292.

Keep refrigerated.
Use within 24 hours of opening.
Do not exceed the date shown. Suitable for home freezing.
Freeze as soon as possible and within the date indicated.
Best within 3 months. Defrost thoroughly in the refrigerator and use the same day.
Once thawed, do not refreeze.

Full Product Name:
Dry Aged Thick Cut Sirloin Steak Heritage Breed

Storage:
Keep refrigerated.
Use within 24 hours of opening.
Do not exceed the date shown. Suitable for home freezing.
Freeze as soon as possible and within the date indicated.
Best within 3 months. Defrost thoroughly in the refrigerator and use the same day.
Once thawed, do not refreeze.

Additional Information:
Red Tractor - Certified Standards

Disclaimer:
Adults need around 2000 kcals a day (not applicable to non-food products or pet food). You should note that all products are subject to change and this can include the ingredients, allergens, nutrition, storage information, safety warnings, cooking instructions and alcohol content. Therefore it is important you check the labels and allergy advice of products supplied in each delivery. This page serves as a summary for information purposes only, and is designed to enhance your shopping experience on the website. While we have taken care in preparing this summary and believe it to be accurate, it is not a substitute for reading the product packaging and label prior to use. Where this description contains a link to another party's website for further information about the product, please note that Wm Morrisons Supermarkets Limited has no control over and no liability for the contents of a 3rd party website. You should also note that the picture images show only our serving suggestions of how to prepare your food - all table accessories and additional items and/or ingredients pictured with the product you are purchasing are not included. This data is supplied for personal use only. It may not be reproduced in any way whatsoever without Wm Morrisons Supermarkets Limited prior consent, nor without due acknowledgement.

How to cook
Restaurant quality steak
Get the very best out of your Signature Collection steak with our chef's tips. For optimum results, baste your steak with one of our irresistible The Best collection flavoured butters.
Preparation
Remove your steak from the fridge up to one hour before cooking, allowing the meat to reach room temperature.
This will help the meat to cook evenly throughout. Pat dry with a paper towel and season with oil and sea salt.
Heat up your grill pan 5 minutes before cooking on high temperature, ensuring the pan is piping hot before adding your steak.
Chef's tips
Sear and flip:
Start a timer as soon as your steak hits the pan and sear it on all sides to build up a crust. If your steak has a layer of fat, hold it upright to sear the fat. Once sealed on all sides. Flip every minute to keep the meat evenly cooked.
Temperature:
To cook to your exact liking, use a temperature probe to measure the internal temperature of your steak using the following guidelines:
Medium-rare 55°C-60°C, Medium 60°C-65°C, Medium-well done 65°C-70°C.
Basting:
Once it's almost cooked, add 2tbsp of butter to the pan and baste the meat on all sides. Freshly grated garlic and rosemary can also add extra flavour.
Resting:
For a juicy, restaurant-quality steak, remove from the pan and allow to rest on a warm plate for double the cooking time.
Carve and serve:
For larger, on-the-bone cuts, run a knife between the meat and the bone, cutting against the grain to your desired thickness.
Wine pairing
The best Chianti Superiore
Pairs perfectly with The Best Chianti Superiore, which complements the robust meaty flavour of our signature sirloin with its ripe cherry, rich plum and spice notes.

Cooking appliances vary. These instructions are given as a guide. Please ensure that the product is warmed throughout before serving. Do not reheat. Please remove all packaging before cooking/defrosting.
Remove from fridge 60 minutes before cooking to allow meat to reach room temperature. Rub or brush the steak with a little oil and season with sea salt. Heat a heavy based frying pan over a high heat for 2-5 minutes until hot. Place steak in the dry pan and cook over a high heat. Pan fry for 2 minutes each side. Reduce heat to medium and continue to cook for a further: 2-3 minutes each side for rare, 3-4 minutes each side for medium, 5-6 minutes each side for well done. Allow steak to rest for 10 minutes before serving. Steak thickness will vary slightly.
Safety
Store raw meat covered at the bottom of the fridge. Keep raw meat and poultry separate from cooked foods. Wash hands after handling raw meat and poultry. Use separate kitchen utensils and surfaces for raw meat and poultry or wash thoroughly after use.

Box - Recycle; Film - Do Not Recycle; Tray - Recycle