This is premium beef steak, 100% Irish Pasture reared and matured for a minimum of 21 days, to optimise tenderness and flavour. These steaks are hand-cut by our Master butchers and can be cut to whatever size you desire. Striploin steak is one of the most flavoursome steaks and its almost as tender as fillet, cut from the middle so you got more prim meat for your money. It has a distinctive fat coverage running along the outside allowing the steak to remain juicy during cooking.
Remove the steaks from the fridge 30 minutes before cooking rub them down with some olive oil and then coat a generous amount of sea salt and freshly ground black pepper. The olive oil provides just enough fat to help the salt and pepper create a great, caramelized crust. Have your pan on a high heat for 2 minutes before adding steak, then gently fry until it's just under how you want it cooked - No need to oil pan. 3/4 mins on each side for rare, 4/5 mins for medium and 5/6 minutes for well done. The result is a tender and succulent steak that's impressive to serve and tastes fabulous.
Simply delicious with sautéed mushrooms and onions, serving of creamy pepper sauce on the side and with a either mash/chips.
Cooking tip: Try turning the steak over on its side to cook the fat first. This must be done on a very hot pan. The fat melts and juices are left on the fan. Then cook either side of the steak in the juices. The fat is where a lot of the flavour is. You will agree after using this technique.
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