Le Shop Range>>


Available In Switzerland

We are proud to make a carefully selected range of our premium quality products available to buy in Switzerland exclusively with our online partner Le Shop.

Cooking Times

Donald Russell packaging

 

Blooming

Traditionally matured meat can have a slightly darker appearance and slight odour when it is first removed from the vacuum pack. After about 20 minutes of exposure to fresh air the meat regains a bright, natural colour and the odour fades. This natural process is called 'blooming'.

• Remove product from the packaging and pat dry with kitchen paper.
• Products brought to room temperature cook more evenly and remain more juicy.

 

 

Donald Russell packaging


Raw Beef Ribeye

Energy (kJ): 556 kJ, Energy (kcal): 133 kcal, Carbohydrates: 0g, Protein: 23.1g, Fat: 4.4g

 




Donald Russell packaging


Raw Beef Sirloin

Energy (kJ): 480 kJ, Energy (kcal): 115 kcal, Carbohydrates: 0g, Protein: 24.1g, Fat: 1.9g

 




 

Donald Russell packaging


Raw Beef Sirloin

Energy (kJ): 480 kJ, Energy (kcal): 115 kcal, Carbohydrates: 0g, Protein: 24.1g, Fat: 1.9g

 

 

How to cook to perfection

Donald Russell packaging

 

1. Prepare the Steaks

• Defrost overnight in a refrigerator in original packaging.
• Before cooking, remove from packaging, lay out on a board, pat dry and allow to come to room temperature for about 20 minutes before cooking

2. Preheat your pan

• Heat a griddle or frying pan over a high heat until hot, but not smoking. (If the pan is too hot, the outside of your steaks will burn before the inside is done; too cold and your steaks will be tough)
• Brush the steaks with oil to avoid using too much, or pour a little oil into the pan (canola or groundnut oil is best, but olive oil is fine too). Season if desired.
• When you place the steaks in the pan, a 'sizzle' will tell you if it's hot enough.

3. Cook to your liking

• Use the table to the left to fry the steaks for the recommended number of minutes for rare, medium or well done.
• Cook one side first then gently turn your steak with a pair of tongs only once to avoid letting out precious juices and drying out the steak.
• To test for doneness, press the steak gently with the tip of your finger. Rare should be soft and supple, well done firm, and medium in between.

4. Rest your steaks

• Resting is just as important as cooking, as it allows the meat to become warm, moist and tender all the way through.
• Remove from the pan, place on a rack and cover with foil, then leave in a warm place for at least the recommended time or up to 10 minutes.

(Remember it is always better to over-rest your steaks than
to under-rest them. Resting helps the meat to achieve the
full flavour and tenderness.)

4. Rest your steaks

• Lay your table with razor-sharp, un-serrated steak knives designed to cut cleanly through the meat.
• Serve your steaks on hot dinner plates and enjoy.

 

 

Videos

How to cook the perfect steak

Step 1

Step 2

Step 3

Step 4