Cooking guidelines from defrosted: carefully remove the steak from its packaging, pat dry with kitchen paper then allow the meat to come to room temperature for at least 30 minutes.

Pan to oven: preheat oven to 230°C / fan 210°C / gas 8 and a large heavy based frying or griddle pan. Once hot, add a little oil to the pan. or brush directly onto the steak. Sear all over for 4-5 minutes. Place your steak on a wire rack set over a roasting tin Season as desired then place uncovered, into the preheated oven. Cook the steaks to your liking following the recommended times:

Rare - medium rare: 12-14 minutes, internal temperature 45- 52°C
Medium - medium well: 18-20 minutes, internal temperature 55- 62°C
Well done: 24-25 minutes, internal temperature 65-70°C

Remove from the oven, cover loosely with foil and rest in a warm place for 10 minutes.

Cooking appliances vary in performance, these are guidelines only.

Low temperature

Cooking guidelines from defrosted: preheat the oven to 80ºC and add a roasting tray to heat up. Bring the meat to room temperature, pat it dry and sear all over in a hot pan with a little oil for 3-4 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 1-1½ 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.

(Typical per 100g)