x4 Steak Le Boeuf

Four 300g Ribeye steaks coated in a blend of butter, savoury spices, garlic and hint of lemon.

Cooking Instructions

As with all steaks remove from the fridge to come to room temperature, this will achieve a more consistent cook through the steak.

Heat a large heavy based pan until it is smoking, a griddle pan is ideal for steaks. Place the steak in the pan  as a rough guide cook the steak for about 4 minutes, then turn and continue to cook for another 4 minutes.

Unlike other leaner cuts of steaks such as fillet that suit cooking rare, ribeye benefits from been cooked medium rare which give the fat time to render down and add to the flavour of the steak.

Once cooked cover loosely and rest for five minutes before eating.

If you have a meat thermometer, the internal temperature should be 50°C for rare, 60°C for medium and 70°C for well-done

Ingredients

Rapeseed Oil, Salt, Skimmed MILK Powder, Butterfat 4.0 %, Rapeseed Oil (Fully Hydrogenated), Herbs 3.1 % (Contains CELERY Leaves), Flavour Enhancer: E 621 Monosodium Glutamate, Natural Flavourings (Contains Lactose), Acid: E 270 Lactic Acid, Yeast Extract, Spices (Contains CELERY Root) ALLERGENS: MILK, CELERY