Take the steak out of the bag, place it in a dish covered with cling film and let thaw for 6 hours or until steak is at room temperature
Oven and pan sear: preheat oven to 107°C and cook steak on a lined baking tray for around 45 minutes or until the steak reaches an internal temperature of 51°C (for medium rare). Remove steak from oven and let rest for 7-8 minutes. While steak is resting, heat a little oil in a pan. When the steak reaches an internal temperature of 55°C, sear it over maximum heat, flipping every 30 seconds for around 5 minutes. Slice and serve immediately.
Grill: with your grill turned onto its highest heat setting, use an internal heat thermometer to measure the cooking process until reaching the optimal medium-rare steak temperature of about 130-135-degrees Fahrenheit. Flip the meat over routinely every few minutes or so on all sides and ends. Due to its size, be sure to cover in foil and rest the steak for at least 10-15 minutes. This gives the heat from the bone enough time to spread back through the meat - adding to its signature flavor and mouthfeel.
|Average Nutritional Values (serving size 100g)||Per 100 g|
|Total Fat||22 g||34%|
|Saturated Fat||9 g||45%|
|Total Carbohydrates||0 g||0%|
|Dietary Fiber||0 g||0%|
|Sugars||0 g|| |
|Salt||0.050 g||2% |
Percent values are based on a 2000 calorie diet.
24 hours in the refrigerator, in a suitable dish.
3 days in the chiller of the refrigerator.
In the freezer at -18 ° C until the date indicated on the packaging.