The Finest Steak Selection

Six premium steaks at a special price

  • Grass-fed, slow grown British beef
  • Traditionally matured and hand cut in our Inverurie butchery
  • Rich flavour and succulence guaranteed
  • Code: D3064
  • Individually Wrapped
  • Price per kg:
  • Item weight:
  • Servings: 6
Box Contains:
    • 2 Classic Fillet Steaks, 170g each
    • 2 Ribeye Steaks, 230g each
    • 2 Sirloin Steaks, 230g each

 
£59.00

5 stars

"Great products, so easy to order, receive and enjoy!"

Mr Duke

Richly flavoured ribeye, succulent sirloin and exceptionally tender fillet steaks. This special offer can't last, so don't hang around!

100% Beef

100% Beef

Frozen

Frozen

Hand Cut

Hand cut

 
 
How to cook the perfect steak

Cooking Instructions:
 
Classic Fillet 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: 4-5 minutes per side, rest for 6 minutes
Medium: 5 1/2 -6 minutes per side, rest for 4 minutes
Well Done: 7-7 1/2 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.
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.
Sirloin 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.

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

Ingredients:
 
For allergens, including cereals containing gluten, see ingredients in BOLD CAPITALS.

Nutritional Information
 
(Typical per 100g)

Classic Fillet Steak
  • Energy: 757 kJ/181 kcal
  • Fat: 8g, of which Saturates: 3g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 20g
  • Salt: 0.13g

Ribeye Steak
  • 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

Sirloin 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-icon Frozen-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