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Also called striploin, this is cut from the boned loin. It is tender, close grained and has a layer of fat on one side.

Trim off as much of the fat as desired, but leave some as this adds to the exceptional flavour and succulence of this cut.

The meat is sliced into individual portions of 3-4cm thick steaks and can be panfried.

Place the steaks on a plate and coat with olive oil. Season with salt and freshly ground black pepper.

Panfry over medium to high heat for about 3-4 minutes each side for medium, or less if you like it rarer.

Add a few sprigs of oregano to the pan when cooking for more flavour if desired
Remove from the pan and place on a plate to rest, loosely covered with foil for 3-4 minutes.

Uncover and serve.

The steaks can be sliced to serve if desired.

Also good barbecued.