Fresh Sirloin Steak: This melt-in-your mouth well-flavoured steak needs to be cooked carefully, and rested properly to ensure a nice and tender texture. A juicy, seared steak is as good as it gets and a sure route to maximum flavour with minimal effort, delicious with a marinated salad and new potatoes or French fries. Baste the sirloin steak in butter, with a twist of ground pepper, to help the meat achieve a beautiful, brown crust. The best beef will have a definite dark red colour, indicating it has been nicely well-aged under controlled conditions. Cut from the large back muscle, there is a clear marbling of fat throughout the meat. Fresh steaks are available year round and should be refrigerated for several days only. Try a Sirloin Steak with Peppercorn Sauce Recipe.