Amex Cardholder Steak Box

Discover why Donald Russell beef is fit for HM The Queen!

Availability: In stock

£67.50
CODE: D2584
 
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One taste of this premium UK beef and you’ll see what all the fuss is about … it’s grass-fed for the very best in flavour, fully matured for tenderness and richness, and hand cut by our expert butchers for the optimum presentation. And that’s not just the steaks – even our Minced Steak is made with the offcuts of our premium steaks and roasts, for a depth of flavour you’ll never forget!
  • Grass-fed, fully matured, hand cut UK beef
  • Rich, deep, beefy flavour and succulent tenderness
  • All covered by our 100% guarantee
Box Contains:

    • 2 Sirloin Steaks, 230g each
    • 2 Ribeye Steaks, 230g each
    • 2 Flat Iron Steaks, 180g
    • 2 packs Minced Steak, 440g per pack

Frozen at the peak of perfection
-18°C. Once defrosted store between 0 - 5°C. Use within 24 hours
Sirloin Steaks

Nutritional Information (Typical per 100g)
Energy: 841 kJ / 201 kcal, Fat: 13g, of which Saturates: 5g, Carbohydrates: 0g, of which Sugars: 0g, Fibre: 0g, Protein: 20g, Salt: 0.13g

Ribeye Steaks

Nutritional Information (Typical per 100g)
Energy: 1052 kJ / 253 kcal, Fat: 19.8g, of which Saturates: 8.9g, Carbohydrates: 0g, of which Sugars: 0g, Fibre: 0g, Protein: 18.8g, Salt: 0.13g

Flat Iron Steak

Nutritional Information (Typical per 100g)
Energy: 757 kJ / 181 kcal, Fat: 8g, of which Saturates: 3g, Carbohydrates: 0g, of which Sugars: 0g, Fibre: 0g, Protein: 20g, Salt: 0.13g

Minced Steak

Nutritional Information (Typical per 100g)
Energy: 853 kJ / 205 kcal, Fat: 14.1g, of which Saturates: 6g, Carbohydrates: 0g, of which Sugars: 0g, Fibre: 0g, Protein: 19.3g, Salt: 0.3g
Sirloin Steaks

Remove the steak from its packaging, allow the meat to come to room temperature for 20 minutes, patting dry with kitchen paper.
Heat the oil in a large frying pan, over a high heat. Cook the steaks to your liking following the recommended times.

Rare: 1-2 minutes per side, rest for 6 minutes
Medium: 3 minutes per side, rest for 4 minutes
Well Done: 4-5 minutes per side, rest for 1 minute

Remove from the pan, cover with foil and leave to rest in a warm place for the recommended time.

Ribeye Steaks

Remove the steak from its packaging, allow the meat to come to room temperature for 20 minutes, patting dry with kitchen paper. Heat the oil in a large frying pan, over a high heat. Cook the steaks to your liking following the recommended times.

Rare: 1-2 minutes per side, rest for 6 minutes
Medium: 3 minutes per side, rest for 4 minutes
Well Done: 4-5 minutes per side, rest for 1 minute

Remove from the pan, cover with foil and leave to rest in a warm place for the recommended time.

Flat Iron Steak

Allow the defrosted meat to come to room temperature before cooking. Pat dry with kitchen paper. Preheat a griddle or frying pan to the highest setting and brush the steaks with oil all over. Place the steaks into the pan and cook for:

Rare: 1 minute per side
Medium Rare: 1½ - 2 minutes per side

Turning the steak only once. Remove the steak from the pan and place on a rack. Cover loosely with foil and leave to rest in a warm place for 10 minutes before serving. Slice thinly against the grain to enjoy.

Chefs Tip: Marinade the steak with 1 tsp sugar, 1 tsp soya sauce, 1 chili and ½ clove of garlic, finely chopped, for 2 hours.

Minced Steak

Allow the mince to come to room temperature prior to cooking. Remove all packaging. Preheat a wide, heavy bottomed pan over a high heat and add 5ml (1 tsp.) of oil. Add minced steak and brown all over for 6 - 9 minutes per 440g. Then use as per your favourite recipe. Ensure the minced steak is piping hot throughout before serving.

CHEF's TIP: For best results, use a wide heavy bottomed pan to allow the minced steak to spread out and brown in a thin layer. Break up the minced steak with a wooden spoon before or during cooking to release the meaty flavour!

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