This is a perfect sized portion of South American sun. Guaranteed to suppress the appetite of the hungriest gaucho. It's always a treat, just what you want after a hard day's session herding cattle. For us it's probably more like the gym. Fire up the grill and let's get cooking!
Taste: Taste bud tingling meaty flavours
Tenderness: juicy, succulent and tantalizingly tender.
Texture: Buenos Aires favourite, need I say more.
How to cook a 12oz Sirloin steak? Pan-fry, grill or barbecue. For rare - 4-5 minutes each side. For medium 5-6 minutes each side. For well done 7-8 minutes each side.
Serves: 1 x 300-400g (12oz) tender ribeye steak.
Maturity: Minimum 40 days
Origin: Argentinian Sirloin Steak / Argentine Sirloin Steak
Breed: Angus & Hereford Pampas Grass Fed
Delivered: Frozen 'Locking in the Freshness'