A succulent steak can be achieved on the barbie or in a pan, but it has to start with quality beef. We think you’ll enjoy a beef steak from our aberdeen angus cattle which have been slow-reared on grass and to high welfare standards. It’s the taste of the French countryside.

COOKING TIMES

Based on a 2cm/¾inch thick steak

	Fillet steak	Sirloin, rump, rib-eye
	For each side allow:	For each side allow:
Rare:	3-4 minutes	2½ minutes
Medium:	4-5 minutes	4 minutes
Well-done:	6-7 minutes	6 minutes

COOKING METHOD

1. Start with a steak which is already at room temperature.
2. Heat a heavy-based grill pan as hot as you can get it.
3. Oil the steak with olive oil and season with salt, rubbing the oil and salt into the meat.
4. Place the steak in the pan (no extra oil needed) and it cook for 20-30 seconds, and keep turning until it’s as cooked as you like it (see times above). You might also like to sear the sides to make the fat more crispy.
5. Let the steak rest on a cold plate for 3-4 minutes.