Scotch Beef Ribeye Steak with Peppercorn Butter (247g)

Scotch Beef Ribeye Steak (92%), Butter (8%) (Butter (Milk), Rapeseed Oil, Diced Onions, Roast Beef Stock (Water, Beef Bones, Tomato Puree, Seaweed, Shiitake Mushroom, Onions, Carrots, White Wine Vinegar) Ground Black Pepper, Dried Red Peppers, Cornflour, Lemon Juice, Sugar, Dried Green Peppers, Parsley, Thyme, Sunflower Oil, Salt, Onion Powder, Porcini Mushroom Powder, Ground White Pepper, Black Pepper, Green pepper, Pink Pepper.

Typical values per 100g;
Kcal 235
kJ 977
protein 20.0g
Fat 16.9g
Saturated Fat 8.0g
Carbohydrate 0.7g
Fibre 0.1g
Sugar 0.3g
Salt 0.19g

Storage: keep refrigerated below 5°C at the bottom of the fridge. Once opened, use immediately. 

Freezing: For best result freeze on day of delivery or before the use by date shown on the front of the pack. Use within three months of freezing. Defrost in a refrigerator ideally in the original packaging. Defrost thoroughly before use.

IMPORTANT: This product is raw and must be cooked. Handling RAW meat safely Wash hands and dry thoroughly before and after handling raw meat, and after disposing of packaging. Use separate chopping boards /utensils for raw meat. Always cover meat and store at bottom of fridge.   

Milk

United Kingdom

FRY: Remove from packaging 10 minutes before cooking and pat dry with kitchen paper. Preheat dry pan on HIGH. Lightly oil, season and place steak into pan. Turn halfway through cooking. With 1 minute remaining add the butter to the pan and baste steak with the melted butter. Rest for 5 minutes before serving.

Rare: 4-7 minutes.

Medium: 7-9 minutes

Tray – Widely recycled

Film – Not yet recycled