£8.00 – £14.80
A well-flavoured steak that has a bigger, beefier flavour than fillet or rib-eye steak. It is cut from the large back muscle attached to the spine, opposite the long thin fillet steak and needs to be cooked carefully, and rested properly to ensure it is as tender as possible.
Cooking Instructions: Provided the steak is at room temperature, the pan is properly heated and the steak is about 2cm thick, two to three mins each side and a resting time of at least three mins should produce an excellent medium rare result.
Butcher’s Tip – seasoning is best added after cooking, while the steak is resting, or a long time before (up to 8 hours) in the fridge to lightly dry-brine the steaks, giving a better crust and adding juiciness to the beef. Bring up to room temperature for 30 mins before cooking
100% British Beef
