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About The Cut
Sirloin Steak
Sirloin steak, taken from the area between the rib and fillet, is normally preferred for its balance of tenderness and rich flavour. This cut provides a juicy beef taste with just the right amount of fat, making it perfect for grilling, pan-searing or broiling with simple seasoning or a meat rubs. Best cooked to medium-rare or medium, a sirloin steak can provide a delicious meal both in restaurants and at home.
Owton’s Top Tips!
If you’re after a proper steak that’s full of flavour and easy to cook at home, our 225g sirloin steaks won’t disappoint. Cut from quality British beef and expertly prepared by our butchers, they’ve got just the right balance of tenderness and rich, beefy flavour. For best results, bring to room temperature, sear in a hot pan for a lovely crust, and rest before serving to keep them juicy.
We’d recommend keeping things simple – just season with salt and cracked black pepper, then serve with chips, salad or your favourite sauce for an easy steak night at home. Keep in the fridge for up to 3 days, or freeze on arrival if you’re planning ahead. Still unsure about our steaks? We supply over 1,000 pubs, restaurants and hotels across the South, so chances are you’ve already had a taste.
Wondering What To Do With Sirloin Steak?
Owton’s Top Tips!
Stocking up on quality meat for the week ahead? Our Poultry Box is packed with higher-welfare cuts, expertly prepared by our butchers for flavour, convenience, and minimal waste. Inside, you’ll find a whole fresh chicken for roasting, a generous turkey breast joint perfect for Sunday lunch, and plenty of versatile midweek staples like juicy chicken fillets, bone-in thighs, skinless thighs, and drumsticks.
We’ve also included turkey & cranberry burgers for a seasonal twist, and tender turkey escalopes that cook in minutes and ideal for quick lunches or lighter dinners. Whether you’re batch cooking, planning family meals, or firing up the BBQ, this box makes it easy to serve great food every day.
Store in the fridge and use within 2–3 days, or freeze what you won’t use straight away. For extra ease, portion pieces with baking paper between them before freezing. Want to get ahead? Marinate your chicken before freezing to lock in flavour and save time later.
