Prime Steak Selection

Our Prime Steak Selection features an exquisite range of premium dry-aged Scotch steaks, each with a rich taste and mouth-watering texture. Featuring a diverse range of gourmet cuts like Porterhouse, T Bone, Sirloin, and Ribeye, alongside our flavourful Dry Aged Steak Burgers, this truly is a meat-lover’s dream.

COOKING INSTRUCTIONS

Scotch Porterhouse Steak, 28 Day Dry Aged

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 all over in a hot pan with a little oil for 3-4 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 1- 1« 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.

Scotch T Bone Steak, 28 Day Dry Aged

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 80°C 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.

Thick Cut Scotch Sirloin Steak

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 3-4 minutes you will need to lower the heat so as not to overdo the outer surfaces especially when cooking to medium and beyond.
Rare: - medium rare 5«-6 minutes in total - rest for 6.
Internal temperature 45- 52°C
Medium- medium well 8-10 minutes in total - rest for 4.
Internal temperature 55- 62°C
Well done: 11 - 12 minutes in total - rest for 1-2.
Internal temperature 65-70°C

Remove from the pan, cover loosely with foil and rest in a warm place for the recommended time.
Cooking appliances vary in performance, these are guidelines only.

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 all over in a hot pan with a little oil for 3-4 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 1- 1« 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.

Scotch Ribeye Steak, 28 Day Dry Aged

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: 4-4¢ 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 80°C 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.

Dry Aged Steak Burger

Cooking guidelines from defrosted: remove the burgers from the packaging and allow to come to room temperature for at least 20 minutes before cooking, Preheat a heavy based frying pan to a medium-high temperature. Brush each side of the burger with a little oil.
Cook the burgers for 10-11 minutes, turning carefully, occasionally and searing all over. Don't press down whilst cooking as this can dry them out. Place the burgers on a rack, cover loosely with foil and leave to rest for 3-5 minutes before serving.
Ensure product is fully cooked & piping hot throughout before serving.
Do not reheat once cooked.
Cooking appliances vary in performance; these are guidelines only.

NUTRITIONAL INFORMATION

Scotch Porterhouse Steak, 28 Day Dry Aged

Scotch T Bone Steak, 28 Day Dry Aged

Thick Cut Scotch Sirloin Steak

Scotch Ribeye Steak, 28 Day Dry Aged

Dry Aged Steak Burger

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