Premium Steak Variety

A deliciously varied selection

  • Grass-fed, traditionally matured, hand cut Ribeye and Fillet
  • Tender, succulent free-range Pork Loin Steaks
  • Tasty Alpine Fries that cook straight from frozen
  • Code: D2886
  • Price per kg:
  • Item weight:
  • Servings:
Box Contains:
    • 2 Ribeye Steaks, 210g each
    • 2 packs Diced Fillet Steak, 450g per pack
    • 2 Pork Loin Steaks, 180g each
    • 2 packs Alpine Fries


Succulent, tasty Ribeyes; juicy Pork Loin Steaks and tender diced fillet - perfect for kebabs on the BBQ! Combined with our crispy, crunchy Alpine Fries, this will make meals to remember.


Cooking Instructions:
Ribeye 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: 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.
Diced Fillet Steak
Remove the defrosted meat from the packaging and pat dry with kitchen paper. Thread the diced fillet onto bamboo or metal skewers.

Once ready to cook, place your grill pan over medium-high heat, drizzle in a touch of oil. Cook the fillet skewers on one side for 2-3 minutes turn and cook for a further 2-3 minutes without touching.

Remove the skewers from the pan and leave to rest covered with foil in a warm place. Serve hot with Chimichurri sauce on the side, to drizzle over the kebabs.

Chefs Tip: Add a selection of vegetables to each kebab skewer. 1 Courgette, sliced into 1cm rounds, 1 large red Onion, cut into large chunks, 18 Cherry Tomatoes.
Pork Loin Steak
Allow the meat to come to room temperature then season with salt and pepper.

Preheat a large frying pan, add oil and sear the pork chops for 4-5 minutes without touching. Turn the pork chops over and continue cooking for a further 4-5 minutes.

Remove from the pan and leave to rest, covered with foil for 5 minutes.
Alpine Fries
For best results, cook from frozen. Remove product from packaging before cooking.

PAN FRY: Preheat a little oil in a pan over a medium heat, place Alpine Fries in carefully and cook for 4-5 minutes until crisp. Turn regularly during cooking.

CHEF'S TIP: Pan-fry your Alpine Fries in the juices left in your steak pan while your steak is resting! If it was a leaner steak, like fillet or rump, add a splash more oil to ensure there is enough.

OVEN: Place on a tray lined with baking paper and cook in a preheated oven at 200°C / Fan 190°C / Gas 5 for 13-15 minutes.

DEEP FRY: In preheated oil at 180°C for 4-5 minutes. Ensure the product is piping hot throughout. Do not reheat once cooked.
For allergens, including cereals containing gluten, see ingredients in BOLD CAPITALS.

Alpine Fries

Potatoes (82%), Palm Oil (RSPO), Potato Starch, Salt, Dextrose, Turmeric.

Nutritional Information
(Typical per 100g)

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

Diced Fillet Steak
  • Energy: 757kJ / 181kcal
  • Fat: 8.0g, of which Saturates: 3.0g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 20.0g
  • Salt: 0.13g

Pork Loin Steak
  • Energy: 1119kJ / 270kcal
  • Fat: 21.7g, of which Saturates: 8.0g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 18.6g
  • Salt: 0.13g

Alpine Fries
  • Energy: 967kJ / 231kcal
  • Fat: 11.0g, of which Saturates: 4.4g
  • Carbohydrate: 29.0g, of which Sugars: 0.9g
  • Fibre: 3.3g
  • Protein: 2.4g
  • Salt: 1.6g