Black Angus AAA 1855 sirloin steak - aged 40 days

Box of 3.2 KG (8 units)

Tender, juicy and tasty, this piece of meat is a must with its aging of at least 40 days. Live the experience of a great Steakhouse at home!

https://www.youtube.com/watch?v=CJcMKCjFXas

Recommended cooking : rare or medium-rare

Remove the meat pieces from the refrigerator 30 to 60 minutes before cooking. Add spices and vegetable oil (grape seed or olive) to taste on both sides just before cooking.

COOKING TIME (per side):

Rare:

• Temperature: 125°F-130°F (52°C-55°C)
• Thickness: 1/2 in (1.25 cm) = 1 to 2 minutes
• Thickness: 1 in (2.5 cm) = 3 to 4 minutes
• Thickness: 1.5 in (3.75 cm) = 4 to 5 minutes

Medium rare:

• Temperature: 130°F-140°F (55°C-60°C)
• Thickness: 1/2 in (1.25cm) = 2 to 3 minutes
• Thickness: 1 in (2.5cm) = 4 to 5 minutes
• Thickness: 1.5 in (3.75 cm) = 5 to 6 minutes

On point:

• Temperature: 150°F-160°F (65°C-70°C)
• Thickness: 1/2 in (1.25cm) = 2 to 3 minutes
• Thickness: 1 in (2.5cm) = 5 to 6 minutes
• Thickness: 1.5 in (3.75 cm) = 6 to 7 minutes

Well done:

• Temperature: 170°F (77°C)
• Thickness: 1/2 in (1.25cm) = 3 to 4 minutes
• Thickness: 1 in (2.5cm) = 6 to 7 minutes
• Thickness: 1.5 in (3.75 cm) = 8 to 9 minutes