Dry Aged Veal Rib Steak
Thick steak filled with flavour
- Dry aged for a full 21 days
- Welfare-friendly meat raised in natural family groupings
- Mild flavour that is sweeter than beef
Price per kg:
Luscious steak hand cut into thick slices for a generous meal. Pan-fry or grill for a wonderful mild flavour, tenderness and excellent caramelisation that is so memorable.
Once you've seared this in the pan to get it nice and caramelised, let it rest in a warm oven for 10 minutes. Just before serving, gently reheat it for a minute in the pan, basting it with melted butter- delicious!
1. Bring the meat to room temperature
About 30 minutes before you start cooking, remove the defrosted meat from its vacuum packaging and pat dry with kitchen paper. Spread out your steaks on a tray in a single layer. This will allow the meat to 'bloom' and come to room temperature. This helps your meat cook more evenly and stay tender and juicy.
2. Preheat your oven & pan & sear
Preheat oven to 250 C/ Fan 230 C / Gas 9. Once the frying or griddle pan is hot, add a little olive oil to the pan, or brush the oil directly onto the meat to avoid using too much. When you place the meat into the pan you should hear a sizzle. Sear the meat all over for 4 minutes per side
3. Cook to your liking
After searing for the recommended time, gently place your meat uncovered on a wire rack in a roasting tin, and put into the preheated oven.
Medium: 5 - 6 minutes (Internal Temp. 55 - 60 C)
Well Done: 7 - 8 minutes (Internal Temp. 64 - 70 C)
Use a meat thermometer to check the internal temperature of your steak. Be careful not to overcook the meat, as this will make it dry and tough. We would recommend this steak is cooked to medium bearing in mind that the residual heat in the joint can cook it on as much as 3 - 5 C, so the steak is timed to be removed early and allowed to finish cooking as it rests.
Place the meat on a board or platter, cover loosely with foil and leave in a warm place for up to 10 minutes.
5. Use a good steak knife
Use a razor-sharp unserrated steak knife and slice thinly across the grain.