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Sirloin steak · Galician and Portuguese breeds · Dry-aged 30 to 45 days · 350 g
Sirloin Entrecôte from Galician and Portuguese Breeds, Dry-Aged 30 to 45 Days, 350 g
A British sirloin steak (US: striploin, New York strip) is entrecot de lomo bajo in Spain. This one is boneless, about 350 g, cut from a loin of adult beef cattle of Galician and Portuguese breeds, from Galicia and northern Portugal, dry-aged 30 to 45 days. Leaner and firmer than a ribeye, with a strip of fat on one edge; one portion.
Dry-aged sirloin entrecôte from Galician and Portuguese breeds, 30 to 45 days, 350 g
On the label: Entrecot de vacuno de razas gallegas y portuguesas madurado en seco de 30 a 45 días, 350 g
32,90€ VAT incl. (€94.00/kg)
In stock
Add to basketWhat you get
| Cut | Entrecôte from the lomo bajo (sirloin), boneless, dry-aged |
|---|---|
| On the Spanish label | Entrecot de vacuno de razas gallegas y portuguesas madurado en seco de 30 a 45 días, 350 g |
| Animal | Adult beef cattle (vacuno mayor) of Galician and Portuguese breeds, from Galicia and northern Portugal. Age not stated. |
| Ageing | Dry-aged 30 to 45 days as a whole loin, at controlled temperature and humidity, before it is cut into steaks |
| Pack | One steak, approx. 350 g, vacuum-packed. Listed price €32.90. |
| Fresh or frozen | Chilled, vacuum-packed. Can be frozen on arrival. |
| Serves | 1 person |
A leaner steak: keep it pink
For 2 to 2.5 cm thick, take it out 30 minutes ahead and dry it. Cut through the fat strip at two or three points so it does not arch. Sear it fat-side down on a very hot griddle, pan or grill for a minute, then lay it flat: 2 minutes each side takes it to 50–52 °C (122–126 °F), rare; 3 minutes to 54–57 °C (129–135 °F), medium-rare. Leaner than a ribeye, it loses juice past 60 °C (140 °F). Rest 3 minutes.
Sirloin in Spain: the usual mix-up
How many days is the sirloin aged?
30 to 45 days. The sirloin of adult cattle is dry-aged whole, at controlled temperature and humidity, and then cut into steaks of about 350 g. It is a lean cut: cook it rare or medium-rare so it keeps its juice.
Asked for sirloin, got rump?
In the UK sirloin is lomo bajo; in the US it means the rump, cadera in Spain. For this steak, ask for entrecot de lomo bajo. Full list in beef cuts in Spanish.
What would an Argentine grill call it?
Bife de chorizo. The ribeye from the other end of the loin is ojo de bife; see our ribeye page.
Can I keep it for later?
In the fridge, vacuum-packed, until the use-by date on the label, or freeze it on arrival. More on ageing: dry-aged beef in Spain.
Goes well with
The dry-aged ribeye entrecôte for comparison; chuletón and fillet medallion of the same breeds.
Dry-aged cow entrecôte, Galicia and northern Portugal, 30 days, 350 g
Entrecot de vaca de Galicia y norte de Portugal madurado 30 días, 350 g18,90€ VAT incl. (€54.00/kg)Add to basketDry-aged chuletón from Galician and Portuguese breeds, 30 to 45 days, 1 kg
Chuletón de vacuno de razas gallegas y portuguesas madurado de 30 a 45 días en seco, 1 kg72,90€ VAT incl. (€72.90/kg)Add to basketFillet medallion from Galician and Portuguese breeds, 250 g
Medallón de solomillo de razas gallegas y portuguesas, 250 g19,90€ VAT incl. (€79.60/kg)Add to basket
