All the succulence of a sirloin steak, but with the bone left in for added flavour. Less moist than a ribeye, but cooked to medium-rare it retains all the tenderness


  1. Ensure the cut is at room temperature by removing 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 our Great Cow Rub. Don't use oil, if the grill or pan is hot enough, it won't stick. 
  4. Stick your steak on - leave it for a couple of minutes to egt 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: 12-16 minutes
    medium: 16-20 minutes
    medium-well: 20-24 minutes

  5. Rest on a warm plate, not too hot to touch, for at least 10 minutes
  6. Get stuck in, and enjoy!

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