Product description
Supremely succulent and packed with a big hit of intense flavour, these 100% beef ribeye steaks are a great choice for a premium steak night. Sear in a hot pan and cook to your liking before serving with our signature Alpine Fries, Tenderstem Broccoli and your favourite sauce for a full-flavoured steak night.Hand-selected from trusted farms, this succulent grass-fed beef is expertly dry-aged for 28 days to bring out the best of the flavour, then cut by hand in our Aberdeenshire butchery.
NUTRITIONAL INFORMATION
| Typical per 100g |
| Energy: 1052 kJ/253 kcal |
| Fat: 19.8g, of which Saturates: 8.9g |
| Carbohydrate: 0g, of which Sugars: 0g |
| Fibre: 0g |
| Protein: 18.8g |
| Salt: 0.13g |
HOW TO STORE
- Storage: Keep frozen at -18°C or below
- Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
- Shelf life defrosted: Store in refrigerator and use within 24 hours
COOKING INSTRUCTIONS
Cooking guidelines from defrosted: carefully remove the steak from its packaging, pat dry with kitchen paper then allow the meat to come to room temperature for at least 20 minutes.
Pan fry: preheat a large heavy based frying or griddle pan, over a high heat. Once hot, add a little oil to the pan or brush directly onto the steak. Season as desired just before adding to the pan. Cook the steaks to your liking following the recommended times: searing all over and turning gently occasionally.
Once you have achieved a good level of caramelisation you may need to lower the heat so as not to overdo the outer surfaces especially when cooking to medium and beyond.
Rare - medium rare: 2- 3 minutes in total, rest for 6. Internal temperature 45- 52°C
Medium: 4-4½ minutes in total, rest for 4 minutes. Internal temperature 55- 60°C
Well Done: 6 -8 minutes in total, rest for 2- 3 minute Internal temperature 65-70°C
Low temperature
Cooking guidelines from defrosted: preheat the oven to 80ºC and add a roasting tray to heat up. Bring the meat to room temperature, pat it dry and sear all over in a hot pan with a little oil for 2-3 minutes, until nicely caramelised. Season the meat well and set it on the preheated roasting tray.
Insert the thermometer into the thickest part of the meat and set it to 60 - 65°C. Put the meat in the oven and keep the main part of the thermometer outside the door. Cook for 45 - 60 minutes. Keep the oven door closed. When the thermometer bleeps, your steaks are ready - it’s as simple as that. No need to rest - slice and serve straight away.
