Product description
The classic restaurant steak. Cut along the bone with juicy sirloin on one side and tasty fillet on the other, it's a big, flavourful cut for the real steak lover. Serve with a punchy chimichurri or a creamy peppercorn sauce, then sit back and savour the distinctive flavours of beef. 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: 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
- 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 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: 3- 3½ minutes in total, rest for 5. Internal temperature 45- 52°C
Medium: 4½ - 5 minutes in total, rest for 3 minutes. Internal temperature 55- 60°C
Well Done: 5½-6 minutes in total, rest for 1- 2 minute Internal temperature 65-70°C
Size of fillet will vary
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.
