A somewhat forgotten cut, our Red Ruby Feather is perfect for steak lovers who like a little character.
Running through the centre of the feather steak is a distinctive seam of cartilage. Although it looks the same as the cartilage you might see running through beef shin, it’s far more yielding, as it doesn’t do a lot of hard work, and melts easily with short cooking, releasing a complex blend of flavours.
Each steak weighs approximately 125g.
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 kitchen towel. Season lightly with sea salt and pepper.
Take a hot cast iron pan and without adding any oil place the steak in the centre of the pan. Cook for three minutes on one side.
Turn over and cook for two and a half minutes on the other side. Turn over again and cook for a further two and a half minutes.
You could add butter and herbs and baste for the last two and a half minutes of cooking. Cooking time should be eight minutes in total. Leave the steak to rest uncovered for at least six minutes.