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Sit down to a royal feast for the Jubilee weekend with this selection of award-winning steaks. From our luxuriously tender Fillet Steaks to intensely rich Ribeye Steaks, each one is distinctive, delightful and delicious.
Our impressively sized Tomahawk and ever-popular T-Bone Steaks are dry aged on the bone for at least 28 days until they are bursting with flavour and ready to melt in the mouth.
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NUTRITIONAL INFORMATION
Energy: 832 kJ/199 kcal Fat: 22g, of which Saturates: 9g Carbohydrate: 0g, of which Sugars: 0g Fibre: 0g Protein: 18g Salt: 0.14g Energy: 791 kJ/189 kcal Fat: 8.7g, of which Saturates: 3.7g Carbohydrate: 0g, of which Sugars: 0g Fibre: 0g Protein: 26g Salt: 0.17g Energy: 1052 kJ/253 kcal Fat: 19.8g, of which Saturates: 8.9g Carbohydrate: 0g, of which Sugars: 0g Fibre: 0g Protein: 18.8g Salt: 0.13g Energy: 841 kJ/201 kcal Fat: 13g, of which Saturates: 5g Carbohydrate: 0g, of which Sugars: 0g Fibre: 0g Protein: 20g Salt: 0.13g Energy: 757 kJ/181 kcal Fat: 8g, of which Saturates: 3g Carbohydrate: 0g, of which Sugars: 0g Fibre: 0g Protein: 20g Salt: 0.13g -
- 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
HOW TO STORE
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Cooking Instructions:
Dry Aged Tomahawk Steak
Cooking guidelines from defrosted: remove the steak from its packaging, allow the meat to come to room temperature for 20 minutes, patting dry with kitchen paper.
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 from defrosted: 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. 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. 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. T-Bone Steak Cooking guidelines from defrosted: 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: 1½ - 2 minutes per side, rest for 6 minutes
Medium Rare: 2-2¢ minutes per side, rest for 5 minutes
Medium: 3-3½ minutes per side, rest for 3 minutes
Well Done: 4½ - 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.
Cooking appliances vary in performance, these are guidelines only. Ribeye Steak Cooking guidelines from defrosted: 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. Sirloin Steak Cooking guidelines from defrosted: 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.
Cooking appliances vary in performance, these are guidelines only. Centre Cut Fillet Steak Cooking guidelines from defrosted: 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.
Cooking appliances vary in performance, these are guidelines only. - 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
British Rump Steak Burger
Brian at Donald Russell- Serves: 8- 10 people
- Duration: 30 minutes
- Level: Medium
View recipe
Nutritional InformationProduct description
Sit down to a royal feast for the Jubilee weekend with this selection of award-winning steaks. From our luxuriously tender Fillet Steaks to intensely rich Ribeye Steaks, each one is distinctive, delightful and delicious.
Our impressively sized Tomahawk and ever-popular T-Bone Steaks are dry aged on the bone for at least 28 days until they are bursting with flavour and ready to melt in the mouth.
NUTRITIONAL INFORMATION
Energy: 832 kJ/199 kcal Fat: 22g, of which Saturates: 9g Carbohydrate: 0g, of which Sugars: 0g Fibre: 0g Protein: 18g Salt: 0.14g Energy: 791 kJ/189 kcal Fat: 8.7g, of which Saturates: 3.7g Carbohydrate: 0g, of which Sugars: 0g Fibre: 0g Protein: 26g Salt: 0.17g Energy: 1052 kJ/253 kcal Fat: 19.8g, of which Saturates: 8.9g Carbohydrate: 0g, of which Sugars: 0g Fibre: 0g Protein: 18.8g Salt: 0.13g Energy: 841 kJ/201 kcal Fat: 13g, of which Saturates: 5g Carbohydrate: 0g, of which Sugars: 0g Fibre: 0g Protein: 20g Salt: 0.13g Energy: 757 kJ/181 kcal Fat: 8g, of which Saturates: 3g Carbohydrate: 0g, of which Sugars: 0g Fibre: 0g Protein: 20g Salt: 0.13g HOW TO STORE
Nutritional InformationCooking Instructions: Dry Aged Tomahawk Steak Cooking guidelines from defrosted: remove the steak from its packaging, allow the meat to come to room temperature for 20 minutes, patting dry with kitchen paper.
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 from defrosted: 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. 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. 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. T-Bone Steak Cooking guidelines from defrosted: 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: 1½ - 2 minutes per side, rest for 6 minutes
Medium Rare: 2-2¢ minutes per side, rest for 5 minutes
Medium: 3-3½ minutes per side, rest for 3 minutes
Well Done: 4½ - 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.
Cooking appliances vary in performance, these are guidelines only. Ribeye Steak Cooking guidelines from defrosted: 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. Sirloin Steak Cooking guidelines from defrosted: 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.
Cooking appliances vary in performance, these are guidelines only. Centre Cut Fillet Steak Cooking guidelines from defrosted: 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.
Cooking appliances vary in performance, these are guidelines only.What our customers think about us
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The Royal Steak Selection
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