Grass Fed Sirloin Steak - 17-Day Dry Aged
Grass Fed Sirloin Steak - 17-Day Dry Aged
Bold Flavor Meets Exceptional Value
Our 17-Day Dry-Aged Grass-Fed Sirloin Steak delivers robust, beefy flavor at an incredible value. Cut a generous 1.5" thick at 10 oz per portion, this steak is perfect for grilling enthusiasts who want premium quality without the premium price tag. It's the ideal weeknight steak that feels like a special occasion.
Why Our Sirloin Steak is Outstanding:
17-Day Dry Aging - Our artisanal dry-aging process intensifies the natural beef flavor and enhances tenderness, transforming this already great cut into something exceptional.
100% Grass-Fed & Finished - Raised on lush pastures their entire lives, our cattle produce healthier beef with superior flavor, higher omega-3s, and no hormones or antibiotics ever.
Perfect 1.5" Thickness - Thick enough to achieve a beautiful crust while maintaining a juicy, medium-rare center. This is the ideal grilling thickness.
10 oz Portions - Generous single-serving size that's satisfying without being overwhelming. Perfect for everyday dinners or weekend cookouts.
Ethically Raised - Sustainable farming practices that respect our animals and the land, so you can feel good about every bite.
Cooking Instructions for Perfect Results:
Preparation: Remove from freezer and thaw in refrigerator for 24 hours. Let steak rest at room temperature for 30-45 minutes before cooking. Pat completely dry with paper towels and season generously with salt and freshly cracked black pepper.
Grilling Method (Recommended):
- Preheat grill to high heat (450-500°F)
- Brush steak lightly with high-heat oil
- Grill for 4-5 minutes per side for medium-rare (internal temp 130-135°F)
- For perfect grill marks, rotate 45° halfway through each side
- Rest for 5-10 minutes before slicing
Pan-Seared Method:
- Heat cast iron skillet over high heat until smoking hot
- Add 1 tbsp high-heat oil (avocado or grapeseed)
- Sear for 4-5 minutes per side for medium-rare
- Add butter and fresh herbs in final minute, basting continuously
- Rest for 5-10 minutes before slicing
Pro Tips: Sirloin has great flavor but less marbling than ribeye, so don't overcook - medium-rare to medium is ideal (130-145°F). Slice against the grain for maximum tenderness. Let it rest to allow juices to redistribute throughout the meat.
Serving Suggestions:
Pair with grilled vegetables, baked potato, or a fresh garden salad. Top with garlic herb butter, chimichurri, or a simple steak sauce. Serve with a bold Cabernet Sauvignon, Malbec, or your favorite craft beer.
Each order includes: Two 10 oz sirloin steaks cut 1.5" thick, vacuum-sealed for freshness and shipped frozen.
*Raised without hormones or antibiotics. Dry-aged for 17 days. 100% grass-fed and grass-finished on our family farm.*