SteakGrass Fed Sirloin Steaks
Two sirloins, for two.
- Pack
- 2 steaks · approx. 500 g
- Serves
- 2
- Feed
- 100% grass-fed
- Origin
- South-west Victoria, Australia
AED 79AED 158/kg
South-west Victoria, Australia
Grass Fed Ribeye Steaks
Two ribeyes, for two.
AED 95AED 190/kg
2 steaks · approx. 500 g · serves 2Order by 2pm — cut fresh in the morning, delivered tomorrow in a chilled van. Choose your window.
- Grass-fed
- No hormones
- Chilled delivery
- Cut
- Ribeye Steaks
- Weight
- approx. 500 g, weight on the label
- Serves
- 2
- Feed
- 100% grass-fed
- Origin
- South-west Victoria, Australia
- Pieces
- 2
Halal — certification details available on request. Keep refrigerated at 0–4°C; freeze on arrival if you are not cooking it within two days.
Why choose this?
Buy it if it is steak night for two and the steak is the whole meal.
Two 100% grass-fed ribeyes in one pack. Sold as an approximate 500 g pack; the exact weight is printed on the label.
Cooking idea
How we’d cook it
A starting point, not a rule. Thickness, your pan and how you like it all move the numbers.
- Method
- Pan-sear
- Time
- 3–4 minutes a side
- Inside
- 52–54°C inside for medium-rare
- Rest
- Rest 5 minutes before slicing
- 1
Out of the fridge 20 minutes before cooking. Pat dry, salt generously.
- 2
Render the fat cap first by standing each steak on its edge.
- 3
Sear, turn once, baste with butter, garlic and thyme.
The butcher’s note
“Render the cap of fat on each steak first by standing it on its edge in the pan; the rest looks after itself.”
— Our master butcher, Butcher’s Counter
Where it’s from
Where our grass-fed beef comes from
Union Station, south-west Victoria, Australia. 100% grass-fed and pasture-raised, no hormones, no feedlots. One family group from paddock to port; one butchery, ours, from port to your kitchen.
The whole chain, farm to doorComplete the plate
Goes with this
SteakThe leaner pair, a little less.