Dry Aged Mixed Sharing Box for 8

Dry aged flavour for the ultimate steak night.

  • Hand cut by our expert butchers
  • Dry aged for up to 35 days
  • Includes our guide to low temperature cooking
  • Code: D3246
  • Price per kg:
  • Item weight:
  • Servings: 8
Box Contains:
  • 1 Dry aged Fillet Sharing Steak, 320g
  • 1 Dry aged Pavé Rump Sharing Steak, 320g
  • 1 Dry aged Sirloin Sharing Steak, 450g
  • 1 Dry aged Ribeye Sharing Steak, 450g
 
£71.00

For a steak night that will be unforgettable, this selection has one of each of our Dry Aged Sharing Steaks. Cook them all and let everyone taste and compare. Each cut has its own flavour and texture; which one will your guests prefer?

100% Beef

100% Beef

Frozen

Frozen

Hand Cut

Hand cut

 
 

Cooking Instructions:
 
Pan-to-Oven Cooking Method

1. Bring the meat to room temperature

Remove defrosted meat from vacuum packaging and pat dry with kitchen paper.
Allow to 'bloom' and come to room temperature for 30 minutes before cooking. This helps it cook more evenly, stay juicier and more tender.

2. Preheat your oven & sear

Preheat oven to 250°C / Fan 230°C/ Gas 9 and heat a frying pan on the hob till almost smoking.
Brush oil onto the meat and place in the pan - it should sizzle. Sear for 4 -5 minutes.

3. Cook to your liking

Once seared, place meat uncovered on a rack in a roasting tin.
Season with salt and pepper and roast in the oven and cook to your liking following the recommended times, or use a meat thermometer to check.

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

Once seared, place meat uncovered on a rack in a roasting tin.
Season with salt and pepper and roast in the oven and cook to your liking following the recommended times, or use a meat thermometer to check.

4. Resting

Remove meat from oven, cover with foil and leave to rest in a warm place for 10 minutes.
Resting ensures evenly juicy, tender meat. Use this time to warm plates, prepare veg or make a sauce.


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 4-5 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)

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

Sirloin Steak
  • Energy: 841kJ / 201kcal
  • Fat: 13g, of which Saturates: 5g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 20g
  • Salt: 0.13g

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

Pavé Rump Steak
  • Energy: 726kJ / 174kcal
  • Fat: 10.1g, of which Saturates: 4.3g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 20.7g
  • 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