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Ribeye Steak 10oz x 2
1 × €22.00
Striploin Steak 8oz x 2
€15.50
In stock
Striploin Steak 8oz x 2
This is our dry aged version of the well known cut. This is the steak for you, if you don’t like too much fat, but don’t want to compromise on flavour. The dry aged process intensifies the flavour and tenderness to give you the perfect steak every time.
Read more about our Vintage Reserve Dry Aged Beef range here.
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SERVES
Serves 2
STORAGE
Supplied chilled and vacuum packed. Store at < 5°C. See label on pack for shelf life.
We do not recommend Dry Aged for freezing.
CHEFS TIPS
Fry / Griddle / BBQ
Core Temperatures – Out of Oven (After Resting)
- Rare – 48-50oC (52-54oC)
- Medium-Rare – 52-54oC (56-58oC)
- Medium – 58-60oC (60-62oC)
Take core temperature with a thermometer from the very centre of the meat.Â
1. Bring the meat to room temperature
Remove your Striploin steak from packaging and pat dry with kitchen paper. Allow to come to room temperature for 30 minutes before cooking.
2. Preheat your pan and season
Preheat griddle or heavy based frying pan until almost smoking, when you add a drop of oil it should sizzle. Season the meat liberally just before cooking. Brush steak with oil and place the Striploin steak into the pan on the fat to render before searing on all sides until a dark crust has formed.
3.  Cook to your liking
Once seared, reduce the heat to medium, cook to your liking following the recommended core temperatures by checking with a meat thermometer. For medium-rare cook 3-4 minutes each side, until a core temperature of 52oCÂ is reached before resting.
Finish by adding a knob of butter to the pan and basting over the Striploin steak for the final couple of minutes.
4.  Rest, Rest, Rest
Remove the Striploin steak from the griddle, cover with foil and leave to rest in a warm place for 10 minutes.
5.  Serve & Enjoy!
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