TV Steak Favourites

A premium selection

  • The finest, grass-fed UK beef
  • Matured for up to 35 days for the ultimate flavour and tenderness
  • Traditionally hand cut
  • All covered by our 100% guarante
  • Code: D3831
  • Price per kg:
  • Item weight:
  • Servings:
Box Contains:
  • 2 Sirloin Steaks, 230g each
  • 2 Centre Cut Fillet Steaks, 160g each
  • 1 Tomahawk Steak, 900g
 
£75.90

5 stars

"Steaks were out of this world!"

Steven, Birmingham

Sit down to a premium selection of British grass-fed steaks, all with their own distinct character. This mouth-watering offer includes three prime cuts – will you try our tender sirloin, delicate fillet or rich, succulent Tomahawk first?

 
 

Cooking Instructions:
 
Centre Cut 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: 5½-6 minutes per side, rest for 4 minutes
Well Done: 7-7½ 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.
Tomahawk Steak
Cook from defrosted: Remove the steak from its packaging, allow the meat to come to room temperature for 20 minutes, patting dry with kitchen paper.
Pan to Oven Cooking: 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 Method:
Step 1 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.
Step 2 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.
Step 3 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.
Nutritional Information
 
(Typical per 100g)

Centre Cut 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

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

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

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