Dry-aged Veal Loin Steaks

A taste of juicy luxury

Availability: Out of stock

CODE: V402
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The sirloin steaks of the veal pistola, complete with ‘special trimmed’ edge of fat. Succulence guaranteed.
  • Dry-aged on the bone for 21 days
  • Unique to Donald Russell
  • Fantastically juicy finish!
Box Contains:

    • 1 Veal Loin Steak,

Frozen at the peak of perfection
-18°C. Keep in original packaging and thaw slowly in refrigerator. Once defrosted store between 0-5ºC and use within 24 hours.
Nutritional values: (typical per 100g)
Energy: 449 kJ / 106 kcal, Fat: 1.6g, of which saturates: 0.6g, Carbohydrates: 0.0g, of which are sugars: 0.0g, Fibre: 0.0g, Protein: 22.7g, Salt: 0.15g.

Pan Frying
1. Prepare the meat
About 20 minutes before you start cooking, remove the defrosted meat from its vacuum packaging and pat dry with kitchen paper. Spread out your steaks on a tray in a single layer. This will allow the meat to ‘bloom’ and come to room temperature.

2. Preheat your pan
Make sure your griddle or frying pan is preheated to a medium high temperature before you start to cook your steaks. It should be hot enough that you hear a sizzle when you place the meat into the pan. Using a pan which is not hot enough can cause toughness.
Brush oil directly onto the steaks

3. To Cook
Pan fry the steaks using the guide below:
Medium - 3 – 3½ minutes per side (Internal Temp. 55 - 60ºC)
Well done - 4- 4½ minutes per side (Internal Temp. 64 - 70ºC)
Turn your steaks gently and only once to avoid letting out precious juices and drying out the meat. Be careful not to overcook.
Use a meat thermometer to check the internal temperature of the steak for perfect results.

 4. Rest your meat
During resting the juices move evenly through the meat and its full flavour and tenderness develops. Place the steaks on a rack, cover loosely with foil and leave in a warm place for up to 3 minutes
(e.g. a 60°C oven with the fan turned off).

5. Use a good steak knife
Use a razor-sharp unserrated steak knife and slice thinly across the grain.

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