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Luxury Steak Selection

Classic sharing steaks

  • Dry Aged
  • Great for sharing
  • Grass-fed British beef
  • Code: D4082
  • Price per kg:
  • Item weight:
  • Servings:
Box Contains:
  • 1 Extra Large T-Bone Steak, 450g
  • 1 Tomahawk Steak, bone in, 1.1kg
  • 1 Dry Aged Sirloin Sharing Steak, 450g
£79.45

Enjoy restaurant quality steaks at home with our dry aged sharing steak.

 

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. 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.

Cooking appliances vary in performance, these are guidelines only.
Ensure product is piping hot throughout before serving.
Tomahawk Steak
Remove the steak from its packaging, allow the meat to come to room temperature for 20 minutes, patting dry with kitchen paper. Preheat oven to 230°C / Fan 210°C / Gas 8 and a large shallow frying or griddle pan. Once hot, add a little oil to the pan. Sear the meat for 4-5 minutes. Place your meat uncovered on a rack in a roasting tin, and put into the preheated oven. Cook the steaks to your liking following the recommended times.

Rare: 8-10 minutes
Medium Rare: 12 - 14 minutes
Medium: 16-18 minutes
Well Done: 20-22 minutes

Remove from the pan, cover with foil and leave to rest in a warm place for 10 minutes.

Cooking appliances vary in performance, these are guidelines only.
Ensure product is piping hot throughout before serving.

Dry Aged Sirloin Sharing Steak
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


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.

Cooking appliances vary in performance, these are guidelines only.
Ensure product is piping hot throughout before serving.
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: 0g
  • Fibre: 0g
  • Protein: 26g
  • Salt: 0.17g

Tomahawk Steak
  • Energy: 832 kJ/199 kcal
  • Fat: 22g, of which Saturates: 9g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 18g
  • Salt: 0.14g

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

Storage
 

Frozen-iconFrozen-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