Code: D5661

Scotch Porterhouse Steak 28 Day Dry Aged

Thickly cut, succulent and full of deep, rich, lingering flavour, this classic restaurant steak i...

Product Description
SKU:
D5661
Weight:
0.600 KGS
mc_id:
37955
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features:
Scotch beef, grass-fed for the fullest flavour|Dry aged for a minimum of 28 days|Large steak serves 1-2 people
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dcode:
D5661
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product_servings:
2
feefo_review:
B2603
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short_description:

The steakhouse cut of choice

affiliate_category:
331
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0
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2
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goes_well_with_products:
Q239,Q346,Q347,Q255
shipperhq_availability_date:
03/25/2024
£27.00

0.6 (Serves 2)

Added to basket Adding to cart… The item has been added
Scotch Porterhouse Steak 28 Day Dry Aged
£27.00

0.6 (Serves 2)

Added to basket

Scotch Porterhouse Steak 28 Day Dry Aged

£27.00

0.6 (Serves 2)

Added to basket

Product description

Thickly cut, succulent and full of deep, rich, lingering flavour, this classic restaurant steak is prepared from the finest Scotch beef, sourced from trusted farms in Scotland.

With a delicious combination of juicy sirloin and tender fillet on the other side of the bone, this premium steak is sure to be a winner. Cook it to your liking and serve with our signature Alpine Fries, your favourite sides and a classic steak sauce for an authentic steakhouse experience at home.

NUTRITIONAL INFORMATION

Energy: 791 kJ/189 kcal
Fat: 8.7g, of which Saturates: 3.7g
Carbohydrate: 0g, of which Sugars: 0g
Fibre: 0g
Protein: 26g
Salt: 0.17g

HOW TO STORE

  1. Storage: Keep frozen at -18°C or below
  2. Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
  3. 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 30 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: 4- 4½ minutes in total, rest for 6. Internal temperature 45- 52°C
Medium: 5½-6 minutes in total, rest for 4. Internal temperature 55- 60°C
Well done: 6½-7 minutes in total, rest for 2-3. Internal temperature 65-70°C

Size of fillet will vary

Low temperature
Cooking guidelines from defrosted: preheat the oven to 80°C and add a roasting tray to heat up. Bring the meat to room temperature, pat it dry and sear in a hot pan with a little oil for 5-6 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 1½-2 hours. 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.

HIGHLIGHTS

Scotch beef
Grass-fed
Supplied frozen
Expertly dry aged for 28 days

What our customers think about us

WHAT OUR CUSTOMER THINK OF OUR PRODUCTS…

RESPONSIBLY SOURCED

Our British, grass-fed, melt-in-your-mouth steak and our commitment to quality have earned us over 380,000 five-star customer reviews, not to mention our abundance of industry awards.

For almost 50 years, Donald Russell has carefully selected the highest quality beef, lamb, pork and more to supply the world’s top restaurants and luxury hotels, and are proud to deliver the same top-quality, great-tasting food direct to your door.

OUR SUSTAINABILITY POLICY