Native, heritage breeds slow grown on small farms in The Dales, expertly butchered and delivered fresh. Nose-to-tail, nutrient dense and immense flavour.
“I followed the swaledale chef’s instructions re frying and found them too tough unfortunately. I felt the cooking time was too long especially placing them fat side down first for 5 minutes.”
Hi Maria,
Thank you for your feedback, and I’m sorry to hear the steak was tougher than expected.
One important detail worth clarifying: when cooking fat-side down, the heat should be low to moderate so the fat renders gently. The lean of the sirloin should remain largely raw before the steak is laid flat. If the heat is too high at this stage, the lean can begin to tighten prematurely.
Steaks also vary in thickness, which is why we suggest a cooking window rather than a fixed time. A reliable guide is feel rather than the clock. For medium-rare, the steak should have a gentle resistance when pressed, similar to the base of your thumb when your thumb and forefinger are lightly touching.
I hope that helps, and thank you again for taking the time to share your thoughts.
Best regards,
Jorge
