Speciality Steak Selection

Fantastic flavour is our speciality!

Availability: In stock

Regular Price: £32.25

Special Price: £23.00

CODE: D1979
 
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  (290 reviews)     
Chef’s Top Tip

These speciality steaks are best enjoyed rare or medium-rare. For more information on how these steaks are cut and how to cook them, click here.



With enigmatic names like Flat Iron, Bavette and Skirt, the traditions of cutting these speciality steaks go back a long way. But only recently have they seen a renaissance with food journalists and celebrity chefs.


These steaks are cut from well worked or hidden muscles, meaning that they have their own unique textures and deep, beefy flavours. They offer the steak-lover a plethora of exciting new gourmet experiences at home, without having to eat out at a trendy steakhouse. So flex your steak pan and extend your repertoire this steak night – you’ll be exploring a great new world of flavour!


To find out about the story behind these steaks, click here.

  • Treat your tastebuds to a wealth of new steak experiences by all six of our speciality steaks!
  • These chefs’ ‘trade secret’ steak cuts are full of big flavour
  • Sublime flash-fried to rare or medium-rare
  • Incredibly quick to cook - some take just 1 minute each side
Box Contains:

    • 1 Bavette Steak, 180g
    • 1 Chuck Eye Steak, 220g
    • 1 Flat Iron Steak, 180g
    • 1 Onglet Steak, 180g
    • 1 Picanha Steak, 220g
    • 1 Skirt Steak, 180g

 
SAVE £9.25
 
cooked onglet steak sliced cooked skirt steak sliced on board with vegetables cooked chuck eye steak sliced on board with carrots cooked picanha steak slived on board cooked bavette sliced on board with corn on the cob and carrots cooked flat iron steak sliced on board with vegetables in dish
  • cooked onglet steak sliced
  • cooked skirt steak sliced on board with vegetables
  • cooked chuck eye steak sliced on board with carrots
  • cooked picanha steak slived on board
  • cooked bavette sliced on board with corn on the cob and carrots
  • cooked flat iron steak sliced on board with vegetables in dish
Frozen at the peak of perfection
Supplied frozen: Store at <-18ºC
Once defrosted store between 0 - 5ºC - Use within 24 hours
Bavette Steak

Nutritional Values:
Typical per 100g. Energy 916kJ / 219kcal, Fat 9.4g of which saturates 3.9g, Carbohydrate 0g of which sugars 0g, Protein 31.4g, Salt 0.16g.

Chuck Eye Steak

Nutritional Values:
Typical per 100g. Energy 726kJ / 174kcal, Fat 10.1g of which saturates 4.3g, Carbohydrate 0g of which sugars 0g, Protein 20.7g, Salt 0.14g.

Flat Iron Steak

Nutritional Values: Typical per 100g. Energy 757kJ / 181kcal, Fat 8.0g of which saturates 3.0g, Carbohydrate 0g of which sugars 0g, Protein 20g, Salt 0.125g.

Onglet Steak

Nutritional Values: Typical per 100g. Energy 858kJ / 205kcal, Fat 10.1g of which saturates 3.8g, Carbohydrate 0g of which sugars 0g, Protein 26.7g, Salt 0.19g.

Picanha Steak

Nutritional Values:Typical per 100g. Energy 726kJ / 174kcal, Fat 10.1g of which saturates 4.3g, Carbohydrate 0g, of which sugars 0g, Protein 20.7g, Salt 0.14g.

Skirt Steak

Nutritional Values: Typical per 100g. Energy 861kJ / 205kcal, Fat 10g of which saturates 4g, Carbohydrate 0g of which sugars 0g, Protein 27g, Salt 0.19g.
Bavette 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 Rare1½ - 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.
Chefs Tip:
Marinade the steak with 5g brown sugar,
1 sprig thyme finely chopped,
1 tbsp olive oil and 1 tsp orange juice, for 2 hours.

Remember Please: Slice thinly against the grain to enjoy.

Chuck Eye 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 - 1½ minutes per side,
Medium Rare 2 - 2½ 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.

Chefs Tip:
Marinade the steak with 1 tsp Honey,
1 tsp Soya Sauce and 1 chopped chili for 2 hours.

Please remember: Slice thinly against the grain to enjoy.

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.
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.

Remember: Slice thinly against the grain to enjoy.

Onglet 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 - 1½ minutes per side
Medium Rare 2 - 2½ 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.
Chefs Tip:
Marinade the steak with 5g course black pepper, 5g brown sugar ½ a sprig rosemary finely chopped, 1 tbsp olive oil and 1 tsp white wine for 2 hours.

Please Remember: Slice thinly against the grain to enjoy.

Picanha 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 - 1½ minutes per side,
Medium Rare 2 - 2½ 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.
Chef's Tip:
Sear along with aromas e.g. Sprigs of rosemary to infuse with flavours during cooking.

Please Remember: Slice thinly against the grain to enjoy.

Skirt 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.
Chefs Tip: This cut really benefits from a marinade. Marinade the steak with 5g honey, 5g Ginger finely chopped, 1 tbsp olive oil and 1 tsp lemon juice, 1 tsp Soy sauce for 2 hours.

Please remember: Slice thinly against the grain to enjoy.

91% of customers liked this product (290 reviews)

Posted Rating Comment Company Comment
16-May-2018  
Quality product but smaller cuts than anticipated
12-May-2018  
I’ve nw tries two of these products. They were tasty and just a little different from the regular steaks.
09-May-2018   
always excellent no more to be said
08-May-2018   
Best steaks ever tasted and advice on cooking.
05-May-2018   
Wonderful cuts that are hard to come by anywhere else. Have only tried a couple so far - but they were great. I particularly enjoyed the Onglet.
05-May-2018  
Rather a weird selection. Difficult to cook well. Seemed like a lot of offcuts
03-May-2018   
The products are always delivered on time and in excellent condition. Donald Russell are my go-to butcher if choice, they never fail to provide the most tasty and delicious products.
22-Apr-2018   
Spot on as all ways........
19-Apr-2018   
This was bought as a gift for my sons who thoroughly enjoyed the steaks.
16-Apr-2018   
Not tried all of them yet the first are fab. So tasty
15-Apr-2018   
I enjoy the mixed steak pack.
11-Apr-2018   
Cant find more tender steaks great flavour.
11-Apr-2018  
unusual for me to say very disapointed with steaks.
as in the past Donald Russels meat has been exceptional.
06-Apr-2018   
Nice to try these different steaks
06-Apr-2018   
All products were excellent and service fantastic
05-Apr-2018   
A mouth watering peice of meat easy to prepare with instructions how to get the best out of your products.
03-Apr-2018   
Hard to find steaks, cooked right, to die for!!
31-Mar-2018   
I have tried these Speciality Steaks before and it is a selection of cuts that have great taste and flavour and are different from the usual cuts of steak. Also because the steak selection is not as well known as the more expensive cuts, they usually work out cheaper especially when on offer.
29-Mar-2018  
only eaten the skirt steak which was great
28-Mar-2018   
Great quality steak and you cannot go wrong with cooking instructions.

Compared this against the steak of other retailers using the same instructions and this came out tops.
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