Always, always take the steak out the fridge for at least 20 minutes before you start cooking to allow it to come to room temperature! If you don’t do this, you’ll end up with uneven heat going through the beef when you cook it!
Once the steak is at room temperature, pat it dry with a paper towel and massage both its sides with Himalayan Salt and Ground Pepper!
21 day aged steak
1 garlic clove, finely chopped
2 tbsp Vegetable Oil
A pinch of salt
Freshly ground black pepper
Medium rare is without doubt the most popular level of doneness everyone likes to have their steaks cooked to! However, whilst it may be easy for the the high and mighty among us to go out to a restaurant and enjoy such medium rare pleasantries on demand, the rest of us need to learn to deliver the same results at home! So, we’ve decided to help you out and collected the 5 most popular ways of cooking medium rare steak that are simple and easy! Enjoy!
(1) The ‘Sear then Bake’ method:
(2) The ‘Reverse Sear’ method:
(3) The ‘Pan Fried’ method:
(4) The ‘4 — 3 — 2’ method :
The 4-3-2 method involves cooking the steak for four minutes on a hot dry pan, flipping it and cooking it for three minutes, then resting it for two.
(5) The ‘Oven Only’ method :
Click one of the cows above to buy a share. Then alongside our set cuts, customise your combo of minced products.
Once 100% sold, your cow is slaughtered and matured for 3 weeks for premium texture and flavour.
Your meat is then pre-portioned into 28 or 56 meals, vacuum sealed, and finally boxed using biodegradable cartons.
We'll 'moo-ve' your meat-box to your doorstep, safely chilled, as well as free of any further charge!
You'll know the farm, farmer, breed and ear tag number of the cow you buy a share of. No more mystery meat! :)
No hormones or preventative antibiotics for the cow and no nasty additives or preservatives to your meat!
Your cow will always be reared slowly and naturally. Slaughter takes always place humanely by captive bolt stunning.
We only slaughter cows once completely sold and offer a nose-to-tail mix of meat in every box so all is used!