How would you say this was cooked?

I've been watching some Youtube of a British butcher preparing the cuts from a Scottish Aberdeen Angus steer, vid with time mark of sirloin here: https://youtu.be/Mrj_PSKMDbI?si=JQ2qnI-vfbK9rluC&t=952

Clearly well-hung (at least 21 days), 100% grassfed according to him, and he's obviously very enthusiastic of the product he's selling (what a salesman!). Alright, here's the question: Is this actually good steak? It has next to no marbling, so is it even going to be juicy? I imagine that it can be tender, and probably have strong beef flavor. Clearly, he's after an entirely different standard than I'm used to.

Anyone got any experience with this type of beef and willing to help me understand this? Thanks!

Turned out tasty, microwave mashed potatoes to be lazy.

Reverse sear to 100F internal and then sear on cast iron heated in propane pizza oven till internal 130F and rest few mins till 135F.

Heated up much faster than a normal reverse sear so didn't get the cast iron as hot as I normally would - will fix next time. Steak itself is fantastic, not dry aged but has a complex umami flavor with a little funk none the less. 👩‍🍳😙🤌

Or the highest grade beef. But still a pretty fun cook

Bit the bullet and bought a few tomahawks from snake river farms, idaho. Seasoned with maldon sea salt. Grill got up to 1000F and seared for 15 minutes. Finished in the oven covered. Pulled at 137. Legendary crust.

Steaks steaks steaks

Tried whale steak at The Unicorn restaurant in Nuuk, Greenland. It is the meat on the right of the plate.

What doneness is this steak?

On the Weber kettle

Grilled up some sirloins today for labor day and made stripe for the family! What you guys think?

20 Oz Prime Ribeye Reversed Sear on smoker at 250* until 125\.*

Pulled off and let climb with carry over heat until hit its peak at 130* and fell back to 125*

Basted with Rosemary Beef Tallow Butter and put over coals for 30 seconds, rest 30 seconds, flip and repeat for 4 minutes total. Temp came up to 131*

Sliced and sprinkled with Rosemary Sea Salt.

Salted, oven-baked, patted-dry, fridge, cast iron. Great piece of meat!

Sous vide then mayo grill on the Blackstone.

Reverse seared ribeye.

Pulled at 107. Let rest for about 10min. Patted dry. Put it in a ripping hot cast iron wi to avocado oil. Basted with butter and garlic.

Turned out just how we like it!

I was told this was medium rare…. It looks like this because it was soaked in their bourbon sauce apparently…. I’m not a chef, but I cook often, it looks like they undercooked an old steak to me. It came out cool and did not taste good. Was supposed to be 12oz MR Sirloin. Am I in the wrong here?

Night started with some bonus protein of ants in the drink

Edit Clarification: I ordered it medium rare and this is what I got, they did take it off the check. They came over and said to me that it was medium rare and supposed to look like that…. The reason it looks like that is due to the “bourbon sauce” they soak it in? He said something along those lines but I was kinda just tuning him out as I wasn’t buying what he was selling….

… I’ve made mistakes and wouldn’t want to be blasted online. Just stay away from ordering steaks from distilleries in the Hershey, PA area lol. If you want to know exact location, DM me

Some might hate it and I don’t give a fuck.

Used my Mandolin to make Homemade Chips to dip in the Cabernet Pan Gravy