OTP top banner

Traditional Steak Selection

We invite you to taste the Donald Russell difference with this introductory offer.

**New Customers - Limited to 1 per household.  See Terms & Conditions 

  • The finest, grass-fed UK beef
  • Dry-aged for up to 35 days for the ultimate flavour and tenderness
  • Traditionally hand cut
  • All covered by our 100% guarantee
  • Delivered direct to your door, absolutely free
  • Code: D2642A
  • Offer code: dl1801
  • Price per kg:
  • Item weight:
  • Servings: 10-12
Box Contains:
    • 2 Sirloin Steaks, individually packed (230g each)
    • 2 Ribeye Steaks, individually packed (230g each)
    • 1 Pavé Rump Steak, individually packed (150g)
    • 4 Pavé Rump Medallions, in pack of 4 (pack weight 240g)
    • 6 Mini Steak Burgers, in pack of 6 (pack weight 270g)
    • 4 Pork Sausages, in pack of 4 (pack weight 280g)

 
Special Price £29.90 Regular Price £59.80
Meat perfection

**FREE cooking guide
 

Handy guide to choose the right cooking method for each cut of meat.

Step by step instructions from our chef's and butcher's for outstanding results!

(Worth £8)

 
 
how-to-cook-the-perfect-steak

Bottom Banner Acquisition

Cooking Instructions:
 
Sirloin Steaks
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: 1-2 minutes per side, rest for 6 minutes
Medium: 3 minutes per side, rest for 4 minutes
Well Done: 4-5 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.
Ribeye Steaks
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: 1-2 minutes per side, rest for 6 minutes
Medium: 3 minutes per side, rest for 4 minutes
Well Done: 4-5 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.
Mini Steak Burgers

Cooking guidelines from defrosted: About 20 minutes before cooking, remove the burgers from the packaging and allow them to come to room temperature.
Preheat a heavy frying pan, ridged griddle pan, grill or BBQ to a medium-high temperature.
Brush each side of the burger with a little oil.
Cook the burgers for 3-3½ minutes per side, turning only once.
Don't press down while cooking as this can dry them out.
Place the burgers on a rack, cover loosely with foil and leave to rest for 3-5 minutes before serving.
The burgers must be cooked through before eating.
Pork Sausages
Remove all packaging. Separate the sausages using scissors. Do not prick sausages.
Combination of par-boiling and frying, BBQ or grilling:
Add the sausages to simmering water for:

From Defrosted: 10 minutes
From Frozen: 20 minutes.

Drain, pat dry, brush all over with oil and fry, bbq or grill for 5-8 minutes.

Alternatively:

Pan Fry: Heat a little oil in a frying pan. Cook on a medium heat 18-20 minutes from defrosted. Turning occasionally.
BBQ: 18-20 minutes from defrosted. Turn regularly to avoid charring.
Grill: Pre-heat grill to medium. Place sausages on grill rack for 14-18 minutes from defrosted. Turn occasionally.

This product must be cooked thoroughly prior to consumption.
Ingredients:
 
For allergens, including cereals containing gluten, see ingredients in BOLD CAPITALS.

Pork Sausages
Pork (80%), water, rusk (fortified WHEAT flour (with added calcium carbonate, iron, niacin, thiamin), salt), seasonings (salt, fortified WHEAT flour (with added calcium carbonate, iron, niacin, thiamin), dextrose, preservative: sodium SULPHITE, ground spices, flavourings, antioxidant: sodium ascorbate). Filled into natural pork casings.

Nutritional Information
 
(Typical per 100g)

Sirloin Steaks
  • Energy: 841 kJ/201 kcal
  • Fat: 13g, of which Saturates: 5g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 20g
  • Salt: 0.13g
Ribeye Steaks
  • 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
Pavé Rump Steaks
  • Energy: 726 kJ/ 174 kcal
  • Fat: 10.1g, of which Saturates: 4.3g
  • Carbohydrate: 29g, of which Sugars: 0.9g
  • Fibre: 0g
  • Protein: 20.7g
  • Salt: 0.14g
Pavé Rump Medallions
  • Energy: 726 kJ/ 174 kcal
  • Fat: 10.1g, of which Saturates: 4.3g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 20.7g
  • Salt: 0.14g
Mini Steak Burgers
  • Energy: 881 kJ/ 212 kcal
  • Fat: 12g, of which Saturates: 5.9g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 18.7g
  • Salt: 0.16g
Pork Sausages
  • Energy: 1336 kJ/ 322 kcal
  • Fat: 27.4g, of which Saturates: 10.1g
  • Carbohydrate: 5.7g, of which Sugars: 0.3g
  • Fibre: 0.3g
  • Protein: 13.3g
  • Salt: 1.75g

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