Herefordshire Sirloin Steak: The Butcher’s Classic

When Herefordshire pasture meets traditional dry-ageing, this is the result. Cut thick from prime native grass-fed beef, our sirloin carries distinct fine marbling running through the eye and that signature, generous ribbon of outer fat that renders down into pure, deep, beefy richness. We mature every loin for a minimum of 21 days on the bone, followed by a further 7 days boneless to concentrate the flavour and guarantee melt-in-the-mouth tenderness before our butchers ever lift a knife.

Bold, savoury, and naturally juicy—this is British beef at its absolute pinnacle.

Butcher’s Kitchen Tips

• Temper first: Bring the steak to room temperature for at least 30 minutes before cooking. A cold steak drops pan temperature instantly and boils rather than sears.

• Hard sear, high heat: Get a heavy cast-iron skillet or griddle smoking hot. Pat the surface dry with kitchen paper and season generously with coarse sea salt right before it hits the pan.

• Render the strip: Stand the steak upright with tongs for the first 60–90 seconds to crisp and render the outer fat cap until golden brown.

• The butter baste: Sear for 2 to 2.5 minutes per side (aiming for a juicy medium-rare). In the final minute, drop in a knob of cold salted butter, a crushed garlic clove, and a sprig of fresh thyme, spooning the foaming butter continuously over the crust.

• The sacred rest: Rest the steak on a warm board for at least 5 minutes before carving. This allows the fibres to relax and locks the juices inside the meat.

Serving Suggestions

• Classic Steakhouse: Thick-cut beef dripping chips, charred vine tomatoes, and a sharp, velvety green peppercorn sauce.

• Bistro Style: Slice thinly across the grain over a bed of wild peppery rocket, shaved 24-month Parmesan, and a drizzle of aged balsamic reduction.

• Garlic Butter & Greens: Crown with a thick medallion of homemade bone marrow or café de Paris butter, served alongside tenderstem broccoli charred in the pan drippings.