Cooking Methods

• Pan-Seared: Heat a pan over medium-high heat with a little oil. Sear the steak for 2–4 minutes per side (depending on thickness and preferred doneness), then let it rest for 5–10 minutes before serving.
• Grilled: Grill over medium-high heat, turning only once to develop a rich, caramelised crust while keeping the centre juicy.
• Oven-Finished: For thicker steaks, sear both sides first, then finish in a preheated 180°C oven for 5–8 minutes.
• BBQ: Cook over high heat to achieve a smoky flavour and tender, juicy finish.

Texture & Flavour

• Lean yet tender with a firm, satisfying bite.
• Rich beef flavour with a fine strip of fat that enhances juiciness.
• Delivers a balanced combination of tenderness and meaty texture.
• Naturally savoury with a clean, robust beef taste.
• Ideal for steak lovers who prefer a leaner cut without compromising on 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 bring it to room temperature.
3. Pat dry with a paper towel and season with salt and black pepper, or your preferred steak seasoning.
4. Rest the steak for 5–10 minutes after cooking to allow the juices to redistribute.
5. Once thawed, do not refreeze. Consume promptly for the best quality and flavour.