Beef Top Sirloin Steak - 8 oz: Certified Organic

$17.50

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Description

Our Top Sirloin Steaks offer a bold and beefy flavor! This steak is ideal cut for grilling, sautéing or pan-frying. Top Sirloin steaks come from the primal loin or sub primal sirloin, near the hip. To help this cut tenderize, we recommend a marinade!

Our Organic Beef Bragging Rights:

  • Raised without the use of antibiotics, hormones or steroids
  • Traceable back to their farm of origin
  • Raised in Canada, from birth to finish
  • Humanely Raised
  • 100% Canadian Angus Beef
  • Sustainable program from conception to consumption
What is unique about this product line? 
  • No GMO’s in the animals Certified Organic feed
  • Cattle are pasture raised on grass, finished on organic grain
  • Certified Organic by Ecocert and Procert
  • Third party verification and inspection are required by an accredited certifying body along with a thorough audit trail

How to 'raise your steaks'

Prepping 

  • When removing meat from packaging, pat dry with paper towels to remove extra moisture, as this will result in better browning.
  • Season the meat before cooking. Season with kosher salt and fresh ground pepper or a rub.
  • Meat should be brought to room temperature before cooking for optimum results.
  • Clean and preheat grill on high.
  • Lightly oil your steak. This helps searing and prevents sticking.
  • If seasoning, do it before they hit the grill.

    Grilling 

    • High, direct heat helps sear the steak and seal in all the flavour and juice.
    • Use tongs, never a fork as it will puncture the meat and release the juices.
    • Keep the barbecue lid down as much as possible. It regulates the heat.
    • Use the 60/40 method. Grill the first side for 60% of the time then flip and grill for 40% of the time. Guaranteed even cooking every time.
    Steak Grilling Chart
    Pre-heat gas grill to high / time in minutes:
    Thickness 1" 1.5" 2"
    Rare
    (120 - 130°F)
    First Side
    After Turning
    5
    3
    6
    4
    8
    6
    Medium Rare
    (130 - 140°F)
    First Side
    After Turning
    5
    4
    7
    5
    9
    8
    Medium
    (140 - 150°F)
    First Side
    After Turning
    6
    4
    7
    6
    10
    8
    Well Done
    (160 - 170°F)
    First Side
    After Turning
    8
    6
    10
    8
    13
    11


    Serving     

    • Place cooked meat on clean plate.
    • Allow steaks to ‘rest’ for 5 minutes before serving
    • A note on salt...We use kosher salt for seasoning. Kosher salt is a coarse salt that allows for more even seasoning because it clings to meat better. Kosher salt has a cleaner and brighter flavour than iodized salt and it contains no additives.

    Our Top Sirloin Steaks offer a bold and beefy flavor! This steak is ideal cut for grilling, sautéing or pan-frying. Top Sirloin steaks come from the primal loin or sub primal sirloin, near the hip. To help this cut tenderize, we recommend a marinade!

    Our Organic Beef Bragging Rights:

    • Raised without the use of antibiotics, hormones or steroids
    • Traceable back to their farm of origin
    • Raised in Canada, from birth to finish
    • Humanely Raised
    • 100% Canadian Angus Beef
    • Sustainable program from conception to consumption
    What is unique about this product line? 
    • No GMO’s in the animals Certified Organic feed
    • Cattle are pasture raised on grass, finished on organic grain
    • Certified Organic by Ecocert and Procert
    • Third party verification and inspection are required by an accredited certifying body along with a thorough audit trail

    How to 'raise your steaks'

    Prepping 

    • When removing meat from packaging, pat dry with paper towels to remove extra moisture, as this will result in better browning.
    • Season the meat before cooking. Season with kosher salt and fresh ground pepper or a rub.
    • Meat should be brought to room temperature before cooking for optimum results.
    • Clean and preheat grill on high.
    • Lightly oil your steak. This helps searing and prevents sticking.
    • If seasoning, do it before they hit the grill.

      Grilling 

      • High, direct heat helps sear the steak and seal in all the flavour and juice.
      • Use tongs, never a fork as it will puncture the meat and release the juices.
      • Keep the barbecue lid down as much as possible. It regulates the heat.
      • Use the 60/40 method. Grill the first side for 60% of the time then flip and grill for 40% of the time. Guaranteed even cooking every time.
      Steak Grilling Chart
      Pre-heat gas grill to high / time in minutes:
      Thickness 1" 1.5" 2"
      Rare
      (120 - 130°F)
      First Side
      After Turning
      5
      3
      6
      4
      8
      6
      Medium Rare
      (130 - 140°F)
      First Side
      After Turning
      5
      4
      7
      5
      9
      8
      Medium
      (140 - 150°F)
      First Side
      After Turning
      6
      4
      7
      6
      10
      8
      Well Done
      (160 - 170°F)
      First Side
      After Turning
      8
      6
      10
      8
      13
      11


      Serving       

      • Place cooked meat on clean plate.
      • Allow steaks to ‘rest’ for 5 minutes before serving
      • A note on salt...We use kosher salt for seasoning. Kosher salt is a coarse salt that allows for more even seasoning because it clings to meat better. Kosher salt has a cleaner and brighter flavour than iodized salt and it contains no additives.
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