Cooking Methods

• Pan-Seared: Heat a pan over high heat with a little oil. Sear the steak for 2–4 minutes per side (depending on thickness and desired doneness), then rest for 5–10 minutes before serving.
• Grilled: Grill over medium-high heat until your preferred doneness, turning only once to achieve a flavourful crust.
• Oven-Finished: After searing, transfer to a preheated oven at 180°C for 5–8 minutes for thicker cuts.
• Sous Vide: Cook sous vide, then finish with a quick sear for an evenly cooked, restaurant-quality steak.

Texture & Flavour

• Richly marbled for exceptional tenderness and juiciness.
• Bold, beefy flavour with a buttery, melt-in-your-mouth texture.
• Fine marbling enhances moisture and creates a succulent eating experience.
• Delivers a rich, savoury taste with every bite.
• Perfect for steak lovers seeking premium quality and full-bodied beef flavour.

Preparation

1. Thaw overnight in the refrigerator (0–4°C) before cooking.
2. Remove the steak from the refrigerator 20–30 minutes before cooking to allow it to reach room temperature for even cooking.
3. Pat dry with a paper towel and season generously with salt and black pepper before cooking.
4. Allow the steak to rest for 5–10 minutes after cooking to retain its natural juices.
5. Once thawed, do not refreeze. Consume promptly for the best quality and flavour.