A very popular cut from the rear end of the short loin, the sirloin has a fine grain and and easy to spot with the slender outside fat which enhances the flavour and succulence of the steak.
For best results? 1. Leave the fat on. #FLAVOUR 2. Pat dry. If meat is damp, it will not brown well. 3. Do NOT overcrowd. That slows down cooking and STEAMS as opposed to sears.
2 steaks per pack each pack weighs about 0.7kg.