"The Big Daddy" Bone-in Steak Bundle

Our biggest, tastiest steaks

  • Grass-fed British beef
  • Dry aged on the bone
  • Hand prepared
  • Code: D4375
  • Price per kg:
  • Item weight:
  • Servings: 4-5
Box Contains:
  • T-Bone Steak, bone-in, 450g
  • Tomahawk Steak, bone-in, 900g
  • Traditional Côte de Boeuf, bone-in, 400g
 
£69.45

Treat Dad to this special selection of our biggest, tastiest steaks. Dry aged on the bone, each of these mouthwatering steaks is packed with rich flavour. Delicious on the barbecue or for a special steak night.

 

Cooking Instructions:
 
T-Bone Steak
Cooking guidelines from defrosted: 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.
Dry Aged Tomahawk Steak
Cooking guidelines from defrosted: 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 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.

Low temperature cooking from defrosted: 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 5-6 minutes, until nicely caramelised.

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.

Cook for 1½-2 hours. 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.
Traditional Cote de Boeuf
Cooking guidelines from defrosted: remove the steak from its packaging, pat dry with kitchen paper. Allow the meat to come to room temperature for 15 minutes.

Preheat a heavy based frying pan over a high heat, add a little oil or brush the steak with oil. Cook the steaks to your liking following the recommended times.

Rare - medium rare: 4« -5 minutes in total, turning once
Medium: 5½ -6 minutes, in total, turning occasionally.
Well Done: 7-8 minutes, in total, turning occasionally

Remove from the pan, cover with foil and leave to rest in a warm place for at least at least 5 minutes.

Cooking appliances vary in performance, these are guidelines only
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

Dry Aged 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

Traditional Cote de Boeuf
  • Energy: 1052 kJ/253 kcal
  • Fat: 19.8g, of which Saturates: 8.9g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 18.8g
  • 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