Our Black Label dry-aged sirloin steak represents the pinnacle of premium beef. Sourced from carefully selected cattle, this cut undergoes an expert dry-aging process in our dedicated aging cabinets. Over 5 weeks, the beef develops a deep, complex flavour profile and a wonderfully tender texture that melts in your mouth.

The sirloin, known for its balance of marbling and leanness, is elevated through dry-aging, which naturally enhances its flavour by breaking down muscle fibres and concentrating its natural juices. The result is a steak with an unparalleled richness, a firm yet yielding bite, and a finish that lingers on the palate.

Perfect for special occasions or a luxurious midweek treat, our Black Label sirloin is best cooked simply: seared in a hot pan or over a barbecue to achieve a caramelised crust, then rested to allow the juices to redistribute. Whether paired with a robust red wine or a side of buttery greens, this steak guarantees an unforgettable dining experience.

Treat yourself to a cut of pure indulgence with our Black Label dry-aged sirloin steak—crafted for those who demand nothing but the best.

Cooking Methods for Steak

Here’s how to cook the perfect ribeye steak using four popular methods: grilled, barbecued, air-fried, or pan-fried.

Grilled 

1. Prepare the Steak: Take your ribeye out of the fridge 30 minutes before cooking to bring it to room temperature. Pat dry with kitchen paper and season generously with salt and pepper.
2. Preheat the Grill: Heat your grill to high (about 200–250°C). Ensure the grates are clean and lightly oiled.
3. Cook the Steak: Place the steak on the hot grill and sear for 3–4 minutes per side for medium-rare, or adjust based on your preferred doneness. Use a meat thermometer for accuracy: 52°C for rare, 57°C for medium-rare, and 63°C for medium.
4. Rest the Steak: Remove from the grill and rest under foil for 5 minutes to let the juices redistribute.

Barbecued 

1. Prepare the BBQ: Light your barbecue and set it up for direct heat, aiming for a high temperature (200–250°C).
2. Prepare the Steak: Bring the steak to room temperature and season with your preferred rub or a simple mix of salt and pepper. Brush lightly with olive oil.
3. Cook the Steak: Place the steak directly over the hot coals or flame and cook for 3–4 minutes per side, flipping only once. For an added smoky flavour, add a chunk of wood or a handful of soaked wood chips to the coals.
4. Rest the Steak: Once cooked, transfer the steak to a board and cover loosely with foil for 5 minutes before serving.

Air-Fried 

1. Prepare the Steak: Season the steak generously with salt, pepper, and any additional spices or herbs you enjoy. A drizzle of olive oil helps with browning.
2. Preheat the Air Fryer: Set your air fryer to 200°C and allow it to preheat for 3 minutes.
3. Cook the Steak: Place the ribeye in the basket, ensuring it isn’t overcrowded. Cook for 7–10 minutes, flipping halfway through. Check the internal temperature to ensure your desired doneness: 52°C for rare, 57°C for medium-rare, and 63°C for medium.
4. Rest the Steak: Remove the steak from the air fryer and let it rest for 5 minutes before slicing.

Pan-Fried 

1. Prepare the Steak: Remove the steak from the fridge 30 minutes before cooking and pat it dry. Season generously with salt and pepper.
2. Preheat the Pan: Heat a heavy-based frying pan or skillet over high heat. Once hot, add a tablespoon of oil with a high smoke point (like vegetable or sunflower oil).
3. Cook the Steak: Place the steak in the pan and cook for 3–4 minutes per side for medium-rare, pressing lightly to ensure full contact with the pan. Add a knob of butter, crushed garlic, and fresh thyme to the pan for extra flavour. Spoon the melted butter over the steak as it cooks.
4. Rest the Steak: Transfer the steak to a plate and cover loosely with foil for 5 minutes before serving.

Tips for All Methods

• Resting Time: Always rest your steak after cooking to lock in the juices.
• Doneness Temperatures: Use a meat thermometer for accuracy: 52°C (rare), 57°C (medium-rare), 63°C (medium).
• Flavour Boost: Add a pat of butter and fresh herbs like rosemary or thyme while the steak rests.

Serve your ribeye with your favourite sides, and enjoy the perfect combination of flavour, tenderness, and juiciness!

Storage Information

All our products are supplied fresh unless stated otherwise.

Fresh Product

Fresh products are labelled with a fresh use by. When we complete your order it is cut fresh 1 day prior to delivery. If you wish to freeze the product you can be assured you can do so. You should do so immediately you receive it.

We recommend that you label what you freeze with the following MAXIMUM suggested BEST BEFORE DATES:

1. Beef, Lamb & Pork 365 days 
2. Poultry 180 days
3. Sausages & Bacon 365 days
4. Mince of any kind 120 days

Frozen Product

Any frozen product you receive from us will have a frozen use by date on it. 

When defrosting we recommend taking the product out of the freezer and defrosting gradually in you fridge. Depending on the size of the product you should take it out 2-3 days prior to use and use it within 2 days