Ribeye & Sirloin Steak Selection

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.

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.

Chef's tip:
Try these steaks cooked ‘low and slow’ - find out how here.

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.

Chef's tip:
Try these steaks cooked ‘low and slow’ - find out how here.

(Typical per 100g)