4x Connoisseur's Steaks

The ultimate steak!

Availability: In stock

Regular Price: £49.00

Special Price: £44.00

CODE: D1850
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The ultimate steak is here! Specially selected by hand, these are the absolute crème de la crème of all our steaks. This is the gold standard – richly marbled, beautiful ribeye, matured and packed specially for you, complete with its own certificate, hand signed by one of our four senior butchers.
  • The very finest, 35 day matured, grass-fed, hand cut ribeye
  • Hand selected by a senior butcher to be absolutely perfect in every way
  • Supreme succulence and mellow flavour guaranteed, with a certificate to prove it
  • The ideal gift for any true steak-lover
Box Contains:

    • 4 Connoisseur Steaks, 250g each

SAVE £5.00
Keep frozen at -18°C or below
Defrost in refrigerator for 5-24 hours
Ensure product is thoroughly defrosted before use
Once defrosted, store below 5°C, do not refreeze, and use within 24 hours
Serving Instructions

Because these steaks are extra special, we recommend taking time and a little care to cook them. Here are our 4 ‘Golden Rules for Perfection’, which are enclosed as a cooking guide in each box of Connoisseur’s Steaks:

1. Let them defrost slowly

Always leave steaks in their wrapping and thaw slowly in your refrigerator
Allow plenty of time - we recommend defrosting overnight, or up to 24 hours
Ensure your Connoisseur’s Steaks are thoroughly defrosted before cooking

2. Give time to breathe and ‘bloom’

Carefully cut around 3 sides of the vacuum packaging and gently ease out the steak, replumping at the edges if needed
Pat dry with kitchen paper and let the meat breathe and ‘bloom’ at room temperature for at least 20 minutes
Your steaks will have regained their rich, buttery beef aroma, and will now cook evenly

3. Cook hot and fast...

Make sure your pan is preheated to the highest temperature before you begin
Brush your steaks with a little oil, so they don’t stick
The meat should sizzle when placed in the pan
Cook one side first, then turn carefully just once
3 minutes each side will give you a perfect ‘medium’

4. ...And rest long

Once cooked to your liking, place the steaks on a rack, loosely covered with tin foil
Leave to rest in a warm place for at least 10 minutes, and up to half an hour
This allows the meat to relax and become evenly warm, succulent and tender throughout
Use a razor-sharp, unserrated knife, and cut your steak across the grain for the ultimate tenderness

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