Traditional Steak Selection

Sirloin Steaks

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.

Ribeye Steaks

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.

Pavé Rump Steaks

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: 4-4½ minutes per side, rest for 6 minutes
Medium: 5-5½ minutes per side, rest for 4 minutes
Well Done: 6-6½ 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.

Pavé Rump Medallions

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.

Minced Steak

Cooking guidelines from defrosted:
Allow the mince to come to room temperature prior to cooking.
Remove all packaging.
Preheat a wide, heavy-bottomed pan over a high heat and add 5ml (1 tsp.) of oil.
Add minced steak and brown all over for 6-9 minutes per 440g.
Then use as per your favourite recipe.
Chef's tip:
For best results, use a wide heavy bottomed pan to allow the minced steak to spread out and brown in a thin layer
Break up the minced steak with a wooden spoon before or during cooking to release the meaty flavour!

Seasoned Beef Burgers

Cooking guidelines from defrosted:
About 20 minutes before cooking, remove the burgers from the packaging and allow them to come to room temperature.
Preheat a heavy frying pan, ridged griddle pan, grill or BBQ to a medium-high temperature.
Brush each side of the burger with a little oil.
Cook the burgers for 5 minutes per side, turning only once.
Don't press down while cooking as this can dry them out.
Place burgers on a rack, cover loosely with foil and leave to rest for 3-5 minutes before serving.
This product must be cooked thoroughly prior to consumption.

More Information

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

Seasoned Beef Burgers
Beef (74%), EGG, rice flakes, water, diced onion, salt, parsley, ground black pepper.

(Typical per 100g)

Sirloin Steaks