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Sharing Steaks

Introducing a new concept in enjoying your favourite steaks. Once these spectacular double portioned steaks have been seared, cooked and rested to perfection, slice them at the table to pick and mix with friends and family - or perhaps just you and one special other!

Sharing Box for 4

1 Dry Aged Fillet Steak, 320g
1 Dry Aged Pavé Rump Steak, 320g

1, bone-in, 900g

A seriously impressive rib steak on the bone, dry aged for 35 long days for an immense depth of flavour.

2, bone-in, 370g each

The classic fillet and sirloin together in one premium, dry aged steak.

Sharing Box for 4

1 Dry Aged Ribeye Steak, 450g
1 Dry Aged Sirloin, 450g

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Because these sharing steaks are extra thick cut, the best way to serve them is to slice them at the table and let everyone help themselves. They're so easy to sear and cook at low temperature for extra-tender results. Once they're done, we recommend you slice them quite thinly at a 45º angle to the board. It makes the 'grain' of the meat nice and short, so the finished texture will be beautifully tender. And always, always slice a steak with an unserrated knife - this avoids 'sawing' at the meat and gives a much cleaner, smoother cut.


Dry Aged Fillet Sharing
320g/over 11oz

Delicate flavour and melt in the mouth
tenderness make this one of the most sought after steaks.


Dry Aged Ribeye Sharing Steak
450g/over 15oz

The steak lover's steak. The intense burst of flavour and succulent juiciness that ribeye provides comes from the heavy marbling throughout.


Dry Aged Sirloin Sharing Steak
450g/over 15oz

The perfect balance between full flavour and delicate texture. The best of both worlds!


Dry Aged Pavé Rump Sharing Steak
320g/over 11oz

The beefy flavour explosion of rump - big enough to share. A lean cut which doesn't compromise on flavour.

Low temperature guide to cooking sharing steaksLow temperature guide to cooking sharing steaks
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