Jack's Creek - Australian - Top Sirloin Medallions. MB6/7 Grain-Fed World Champion

Price: ฿1,240 per kg

What it is — and what it's famous for

Top Sirloin Medallions is famous for steakhouse cooking at home — a cut that rewards a hard sear, accurate temperature and a proper rest, with flavour that comes from the cut itself rather than a long marinade or sauce. This is Jack's Creek, Australian top sirloin medallions in Bangkok at ฿1,240/kg, to cook at home.

Flavour & texture

Beefy, juicy and satisfying, with a savoury crust over a tender pink centre when cooked to temperature. The MB6/7 marbling score means plenty of intramuscular fat, so it eats richer and more tender than leaner grades. Pat it very dry and salt well so the surface browns deeply instead of steaming.

How to cook

• Best methods: grill or cast-iron pan-sear; reverse-sear thick or whole pieces.
• Stand 30 minutes at room temperature, pat dry and salt generously. Sear over high heat 3-4 minutes per side for individual steaks, turning once; for thick or whole pieces, roast gently at 120°C first, then sear hard on all sides.
• Temperature: Pull at 49-51°C for medium-rare (final about 54°C). Medium: pull 54-56°C (final about 60°C). Avoid well-done, which dries leaner steaks.
• Rest & thaw: Rest 5-10 minutes for steaks, 15-20 minutes for whole pieces, then slice against the grain. Thaw overnight in the fridge, or 24 hours for large pieces.

Serving & pairs with

Allow 250-300g raw per person. Serve with fries, grilled mushrooms, chimichurri, garlic butter or a sharp green salad, and slice on a warm board so the juices stay with the meat.

Product details

• Brand / origin: Jack's Creek, Australian
• Feed / grade: MB6/7, MB6, Grain-Fed
• Pack: 4pc x 250g (1Kg ±50g) ฿1,240 · 3pc x 400g (1.2Kg ±60g) ฿1,490