Grass Fed Beef Chuck Steak
Our grass-fed Chuck Steak is such a brilliant steak for grilling on the barbeque, full of flavour with a bite to the texture. With a sublime lacing of marbled fat running through this steak, which melts as you cook, we would recommend serving this steak medium to medium-rare to ake the most of its strong beefy flavour.
All our grass-fed beef has been hung on the bone for four weeks to develop the most wonderful depth of flavour.
150g per steak
When your meat arrives simply pop it into your freezer.
When you have chosen what you would like to eat, drop your items, still in their individual packaging into cool water and wait for 15 minutes until they are fully thawed. Once fully thawed remove the packaging and get cooking.
You can also gently thaw any items by leaving them in the fridge or at room temperature.
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Notes from the kitchen
Bring to room temperature and dry all over with a kitchen towel. Lightly season the steak.
Take a cast iron pan and heat it until it is very hot. Do not add any oil to the meat or the pan. Place in the pan and cook for one minute. Turn over and cook on the other side for a further minute, until the juices start to appear on the surface.
Turn over and cook for two and half minutes, flipping over onto each side. (You could add butter and herbs at this stage and baste).
Your cooking time should be five minutes in total. Rest uncovered for at least five minutes - be patient as this bit is key.