Salt-Aged Sirloin Steaks, Pack of 2 (396g)
This is our most popular steak and it’s easy to see why. It’s juicy, rich, tender and full of fabulous marbling. We recommend cooking in a griddle or frying pan and keeping it simple with an oil, salt and pepper rub. Be sure to rest your steak for at least half the cooking time to allow it to relax. Two steaks per pack. Salt aging is a more natural way to dry-age meat. To ‘salt-age’ is to dry hang the cuts in a room full of Himalayan rock salt, which draws out any moisture in the room, creating the perfect environment for maturation. Aged between 28-35 days, the meat tenderises and develops a nutty flavour (the longer the ageing, the nuttier the flavour). Cooking Instructions: 1. Remove the steak from its packaging and bring to room temperature (allow 30 minutes – 2 hours, depending on the temperature of the room). If you are short on time, the steak will come to temperature much quicker if placed in a cast iron pan. 2. Salt the steak an hour before cooking, or just before cooking. If
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