Dry Aged Bone-in Steak Selection

Big flavour bone-in steaks

  • Premium grass-fed, fully matured UK beef
  • Savour the sweetness of meat cooked on the bone
  • Perfect for larger appetites!
  • Code: D2945
  • Price per kg:
  • Item weight:
  • Servings:
Box Contains:
    • 1 T-Bone Steak, 370g
    • 1 Ribeye Steak, bone-in, 350g
    • 1 Sirloin Club Steak, 400g

 
£51.50

Now here's a selection to keep the biggest carnivore delighted! From the classic T-Bone, featuring both fillet and sirloin - this is certain to satisfy.

 

Cooking Instructions:
 
T Bone Steak
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.

Pan Frying:
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.


Low Temperature Cooking Method:

Step 1
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 2-3 minutes, until nicely caramelised.
Step 2
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.
Step 3
Cook for 60-90 minutes.
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.
Ribeye steak, bone in
Cook from Defrosted.

About 20 minutes before you start cooking, remove the steak from the refrigerator and open the packaging. This will allow the steak to 'bloom' and come to room temperature.

Pan Frying:
Pre-heat a heavy frying pan or ridged griddle pan, grill or barbecue to a high temperature. Brush steak with oil.
Sear for:
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.

Place on a rack and rest somewhere warm.
This is a recommended cooking time only - cook your steak to your preferred level of doneness.


Low Temperature Cooking Method:
Step 1
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 2-3 minutes, until nicely caramelised.
Step 2
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.
Step 3
Cook for 60-90 minutes. 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.
Sirloin steak, bone in
Cook from defrosted.
Remove the steak from its packaging, allow the meat to come to room temperature for 20 minutes, patting dry with kitchen paper.
Pan Frying:
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 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.


Low Temperature Cooking Method:
Step 1
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 2-3 minutes, until nicely caramelised.
Step 2
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.
Step 3
Cook for 60-90 minutes. 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.

Nutritional Information
 
(Typical per 100g)


T-Bone Steak

  • Energy: 791 kJ/189 kcal
  • Fat: 8.7g, of which Saturates: 3.7g
  • Carbohydrate: 0g, of which Sugars: 1.9g
  • Fibre: 0g
  • Protein: 26g
  • Salt: 0.17g


Ribeye Steak, bone-in

  • 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


Sirloin Club Steak

  • Energy: 841 kJ/201 kcal
  • Fat: 13g, of which Saturates: 5g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 20g
  • Salt: 0.14g

Storage
 

Frozen-icon Frozen-icon

Storage: Keep frozen at -18°C or below
Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted
Shelf life defrosted: Store in refrigerator and use within 24 hours