Premium Steak Selection Freezer Box -Small

Our large premium selection includes the following:

2 x Ribeye Steak (227g each). Flavourful & succulent.

2 x Sirloin Steak (227g each). Tender & juicy.

1 x pack of 2 Burgers (2 x 160g in a pack). Hand-pressed beef burger made exclusively from steak cuts for a full melt in mouth flavour.

1 x Chateaubriand (400g). Expertly prepared in our butchery. Rich, buttery, and melts in your mouth — a true special-occasion cut.

1x tub of Côte Salt

When kept in the fridge all items have a shelf life of a minimum of 3 days, which includes the day of delivery.

Adults need around 2000kcal a day.  

For all allergen & nutritional information please follow the below link. Select your chosen dish or menu from the drop down list to view the allergen matrix. Allergens with a tick against them are present in the dish, allergens with an M against them are a may contain risk for the dish. For full ingredient & nutrition information click on individual items within the matrix. For dishes not part of one of set menus, please select ‘food and drink – individual items‘ from the list.

For full dietary information please click here.

Ribeye Steak (227g each): 559kcal per steak
Sirloin Steak (227g each): 456 kcal per steak
Burgers (160g): 490kcal per burger
Chateaubriand (400g): 344kcal per half
Côte Salt: 4kcal per 10g

Rib Eye Steak 227g

For best results:

1. Remove all packaging from the steak and bring up to room temperature.
2. Drizzle steak with olive oil and season with salt and pepper.
3. Sear in a hot pan or chargrill to desired temperature (see below).
4. Once cooked, remove from pan and rest for 5 minutes before eating.

Cooking time (guide only):

– Rare: 2-3 minutes on each side
– Medium: 5-6 minutes on each side
– Well done: 7-8 minutes on each side

Sirloin Steak 227g

For best results:

1. Remove all packaging from the steak and bring up to room temperature.
2. Drizzle steak with olive oil and season with salt and pepper.
3. Sear in a hot pan or chargrill to desired temperature (see below).
4. Once cooked, remove from pan and rest for 5 minutes before eating.

Cooking time (guide only):

– Rare: 3-4 minutes on each side
– Medium: 6-7 minutes on each side
– Well done: 9-10 minutes on each side

Chateaubriand 400g

For best results:

1. Remove the chateaubriand from the fridge, 1 hour before cooking, keeping it in its packaging.
2. Pre-heat your oven to fan 180°C / electric 200°C / gas mark 6.
3. Remove the chateaubriand from the bag and place it onto a baking tray. Drizzle with olive oil and season with salt and pepper.
4. On a hot non-stick pan sear all sides of the chateaubriand until it starts to caramelise on the outside.
5. Place chateaubriand back onto the baking tray and place the tray in the oven for the following times depending on your preference:
– Medium Rare: 15 mins
– Medium: 20 mins
– Well Done: 30 mins

6. Remove the meat from the oven and rest for 3-5 mins.
7. Slice into 1cm slices and serve

Burgers 2x 160g

In the oven:

1. Pre-heat your oven to fan 180°C / electric 200°C / gas mark 6.
2. Remove the burgers from their packaging.
3. In a hot non-stick pan, cook for 3 minutes on one side, and then 3 mins on the other.
4. Once finished transfer into a baking dish and transfer to the oven for 15 mins.
5. Remove from the oven, leave to rest for a few minutes and serve.

On the BBQ:

1. Remove the burgers from their packaging.
2. On the BBQ, grill on one side for 5 mins then turn by 90 degrees (to create cross marks) and cook for a further 5 mins.
3. Once the time is up, turn onto the other side and follow the above step again.4. Once grilled remove from the BBQ and leave to rest for a few minutes before serving.