Dry-aged Veal Loin Steaks
- The veal equivalent of tender sirloin steaks
- Dry-aged on the bone for 21 days
- Pan fries easily in just 6-9 minutes
Price per kg:
1. Prepare the meat
About 20 minutes before you start cooking, remove the defrosted meat from its vacuum packaging and pat dry with kitchen paper. Spread out your steaks on a tray in a single layer. This will allow the meat to 'bloom' and come to room temperature.
2. Preheat your pan
Make sure your griddle or frying pan is preheated to a medium high temperature before you start to cook your steaks. It should be hot enough that you hear a sizzle when you place the meat into the pan. Using a pan which is not hot enough can cause toughness. Brush oil directly onto the steaks
3. To Cook
Pan fry the steaks using the guide below:
Medium: 3 - 3½ minutes per side (Internal Temp. 55 - 60 C)
Well Done: 4 - 4½ minutes per side (Internal Temp. 64 - 70 C)
Turn your steaks gently and only once to avoid letting out precious juices and drying out the meat. Be careful not to overcook. Use a meat thermometer to check the internal temperature of the steak for perfect results.