Product Description
There are few finer things in life than a good steak and there are few better places to get one than Ireland. And if further proof of that was required, the news that an Irish steak has just been crowned the “World’s Best Fillet”.
Note: 2kg serves approximately 8 portions.
Five steps to cooking the perfect steak at home
1. Take the steaks out of the fridge 30 minutes before cooking to allow to come to room temperature. Heat your griddle pan or frying pan over a high heat.
2. Lightly rub the steak with a little olive oil, or Donegal rapeseed oil and season with sea-salt and freshly ground black pepper just before cooking.
3. If your pan is small, don’t cook off more than two steaks at a time and keep them spaced apart. If you add too many steaks to the pan at once, the temperature will drop and the steak will stew, rather than fry.
4. Don’t turn the steaks until they are well seared, then turn them over and cook on the other side (see timings, below). I always lift a sirloin or ribeye steak up on it’s fatty edge and sear that too until it crisps – yum!
5. Let the steak rest for about 2 minutes (under loose tinfoil if you want) before serving, to allow the juices that have been drawn to the surface to relax back into the meat.
As wholesalers, our cuts of meats are sold at whole pieces. If you would like to have your meat portioned into steaks, kindly add a note in the “additional notes ” section whilst checking out.
For example, when ordering a 2 kg Angus Fillet, you may request to have it portioned into 1kg each.
Choosing the size of each portion is at you own discretion
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