A juicy, thick marbled steak for those with a large appetite who like the best of both worlds.
Finest quality beef supplied by farms in Aberdeenshire.
Dry-aged for a minimum of 28 days for a fuller flavour and superior texture.
Want to cook the perfect steak at home?
Start by leaving your steak at room temperature for about an hour before you plan to cook it; This facilitates cooking.
Then season with kosher or sea salt and freshly ground black pepper. Try to do this about 40 to 50 minutes before touching the pan, so that the seasoning really penetrates the meat. A little garlic powder can be a great addition here.
While your steak rests, heat a cast iron skillet or grill over high heat, aiming for the smoking surface to achieve your desired crust.
Just before adding the steak to the pan, add an oil with a high smoke point such as canola or butter to the pan.
Now it's time to cook your steak.
Place it in the hot pan and resist the urge to move it; Let it burn for 2 to 4 minutes on each side. If you want to enhance the flavor, add butter, garlic and a sprig of rosemary or thyme in the last minute of cooking, brushing the aromatic mixture over the steak.
Checking for ripeness is very important; Using a meat thermometer will help you hit the sweet spot. Here are the temperatures to watch out for:
Rare: 120-130°F (49-55°C)
Medium rare: 130-135°F (55-57°C)
Medium: 135-145°F (57-63°C)
Medium well: 145-155°F (63-68°C)
Well done: 155°F+ (68°C+)
Finally, let your steak rest on the cutting board for 10 to 15 minutes before slicing to the grain. This waiting period allows the juices to redistribute, ensuring the steak is moist and tender.
Serve it with your favorite dishes and enjoy the perfectly cooked steak you've just prepared at home.
Remember, proper rest is the secret weapon to a juicy steak.
We can offer accurate information on ingredients, however, due to the open-plan nature of our kitchens, we are unable to guarantee that dishes are ‘free from’ allergens.
If you or someone you’re ordering for has any specific dietary requirements, please alert a member of staff prior to ordering.
(v) denotes vegetarian, (ve) denotes vegan
Food allergens are:
Celery (including celeriac), Cereals containing gluten (such as, rye, barley, and oats), Crustaceans (such as prawns, crabs and lobsters), Eggs, Fish, Lupin, Milk, Molluscs (such as mussels and oysters), Mustard, Sesame, Soya, Sulphur Dioxide and Sulphites (if they are at a concentration of more than 10mg/kg or 10mg/litre, in products ready for consumption) Peanuts and Tree Nuts (such as almonds, hazelnuts, walnuts, brazil nuts, cashews, pecans, pistachios and macadamia nuts).
We can offer accurate information on ingredients, however, due to the open-plan nature of our kitchens, we are unable to guarantee that dishes are ‘free from’ allergens.
