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 large shallow 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.

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

• Energy: 832 kJ/ 199 kcal
• Fat: 22g, of which Saturates: 9g
• Carbohydrate: 0g, of which Sugars: 0g
• Fibre: 0g
• Protein: 18g
• Salt: 0.14g

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