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Galician Bone-in Sirloin

Galician Bone-in Sirloin

Grill or pan

These bone-in Sirloins are cut from Spanish cows that have been put out to roam in the Galician hills until they're up to 15 years old, resulting in an amazing, deep flavour quite unlike anything else found in the UK. Dry-aged by us to 30-40 days.

1 x 1.2kg
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1 x 800g
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2 x 400g
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Cooking tips

Galician Bone-in Sirloin

1. Ensure the cut is at room temperature. (Remove from the fridge at least 2 hours before cooking.)

2. Get your grill or pan smoking hot.

3. At the last minute, season well with T&G Classic Rub – use a tiny bit of oil or none at all, if the grill or pan is hot enough, it won’t stick.

4. Stick your steak on! Leave for a couple of mins to get a good colour then turn. Keep turning regularly to avoid burning. Cook for:

400g steak: Medium Rare 6-8 minutes   Medium 8-10 minutes   Medium Well* 10-12 minutes 

800g steak: Medium Rare 12-14 minutes   Medium 14-16 minutes   Medium Well* 16-18 minutes 

1.2kg steak: Medium Rare 16-18 minutes   Medium 18-20 minutes   Medium Well* 20-22 minutes 

5. Rest on a warm plate, not too hot to touch, for at least 10 minutes.

6. Tuck in and enjoy!   

* We recommend this steak is not cooked past Medium

PLEASE NOTE: To cook to perfection, professional chefs would use a meat thermometer.
Interior Temperatures for precise cooking: Medium rare: 60oC, Medium: 70oC, Medium Well: 80oC