Celebrate Father's Day with the ultimate feast fit for a King - our Big Daddy Steak Selection! Treat Dad to an extraordinary culinary experience with a selection of premium steaks that will make his taste buds dance with delight.

Cooking Instructions:
 
Luxury Cote de Boeuf:

Cooking guidelines from defrosted: remove from packaging and pat dry with kitchen paper. Allow to come to room temperature for 30 minutes before cooking.

Pan to oven roasting: preheat oven to 250°C / fan 230°C/ gas 9 and heat a heavy based frying pan on the hob until almost smoking. Brush oil onto the steak and place in the pan and sear for 5-6 minutes. Once seared, place steak uncovered on a rack in a roasting tin. Season with salt and pepper and roast in the oven following the recommended times:

Rare: 10 minutes
Medium rare: 15 minutes
Medium: 20 minutes
Well done: 26-28 minutes

Remove meat from oven, cover with foil and leave to rest in a warm place for at least 10 minutes.

Low temperature cooking: preheat the oven to 80°C and add a roasting tray to heat up. Bring the meat to room temperature, pat it dry and sear in a hot pan with a little oil for 5-6 minutes, until nicely caramelised. Season the meat well and set it on the preheated roasting tray. Insert the thermometer into the thickest part of the meat and set it to 60-65°C. Put the meat in the oven and keep the main part of the thermometer outside the door. Cook for 1«-2 hours. Keep the oven door closed. When the thermometer bleeps, your steaks are ready - it's as simple as that. No need to rest - slice and serve straight away.

Cooking appliances vary in performance, these are guidelines only.

T-Bone Steak:

Cooking guidelines from defrosted: 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: 1½ - 2 minutes per side, rest for 6 minutes
Medium Rare: 2-2½ minutes per side, rest for 5 minutes
Medium: 3-3½ minutes per side, rest for 3 minutes
Well Done: 4½ - 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.
Cooking appliances vary in performance, these are guidelines only.

Traditional Chateaubriand:

Heat olive oil in a hot frying pan & brown chateaubriand all over for 5-6 minutes all over. Season with salt & pepper and place on a rack in a roasting tin and cook in a pre-heated oven at 230°C / fan 210°C / gas 8 for:

Rare: 6-8 Minutes
Medium Rare: 10-12 Minutes
Medium: 14-16 Minutes
Well Done: 18-20 Minutes

Remove the meat from the oven. Cover with foil and leave to rest for 10 minutes before cutting into slices.

Low Temperature Cooking:

remove the meat from its packaging, allow the meat to come to room temperature for up to 30 minutes, pat dry with kitchen paper.

Heat oil in large frying pan over a high heat. Sear meat on all sides for a total of 4-5 minutes.

Preheat the roasting tray in the oven (with the fan turned off) to 80ºC.

Transfer meat to the roasting tray. Season with salt and pepper.

Set the meat thermometer to the desired internal temperature and insert the probe horizontally into the centre of the meat.

Place the meat in the preheated oven with the thermometer cord through the door. Internal meat temperature: 60 - 65ºC.

Approximate cooking time at 80ºC: 60 - 90 minutes.

No need to rest meat, as it has rested during cooking process.

Cooking appliances vary in performance, these are guidelines only.
Ensure product is piping hot throughout before serving.
Do not reheat once cooked.

Nutritional Information: (Typical per 100g)

Luxury Cote de Boeuf:

Energy: 1052 kJ/253 kcal
Fat: 19.8g, of which Saturates: 8.9g
Carbohydrate: 0g, of which Sugars: 0g
Fibre: 0g
Protein: 18.8g
Salt: 0.13g

T-Bone Steak:

Energy: 791 kJ/189 kcal
Fat: 8.7g, of which Saturates: 3.7g
Carbohydrate: 0g, of which Sugars: 0g
Fibre: 0g
Protein: 26g
Salt: 0.17g

Traditional Chateaubriand:

Energy: 757 kJ/ 181 kcal
Fat: 8g, of which Saturates: 3g
Carbohydrate: 0g, of which Sugars: 0g
Fibre: 0g
Protein: 20g
Salt: 0.13g