Sharing Ribeye Steak with Heart-shaped Garlic & Herb Butter - 21 Day Matured (420g)
Scotch Beef Ribeye Steak (90%), Garlic and Herb Butter (9%) Unsalted Butter (Milk), Roasted Garlic Puree, Parsley, Lemon Juice, Salt, Cracked Black Pepper.
Typical values per 100g;
Energy 987 kJ, 238 kcal
of which saturates 8.8g
of which sugars 0.1g
Storage & Freezing
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.
PAN FRY AND OVEN COOK: Remove from packaging 10 minutes before cooking. And pat dry with kitchen paper. Preheat dry pan to HIGH. Lightly oil, season and place into pan for 2 minutes each side. Transfer to roasting tray and place into preheated oven (200°C / 180°C Fan / Gas Mark 6). With 4 minutes remaining add the butter on top on the steak. Baste steak with butter. Remove from pan and and rest for 5 minutes. Pour over butter to serve.
Rare: 10-12 minutes
Medium: 12-14 minutes
Well done 14-16 minutes
PAN FRY ONLY: Remove from packaging 10 minutes before cooking and pat dry with kitchen paper. Preheat dry pan to HIGH. Lightly oil, season and place into pan, cook for 2 minutes each side. Reduce heat to LOW and cook for a further 14-16 minutes (rare) / 16-18 minutes (medium) / 18-20 minutes (well done). Remove steak from pan and leave to rest for 5 minutes. Reduce heat and add butter to pan and cook for 1 minute. Pour butter over steak to serve
Tray – Widely Recycled
Film – Not Yet Recycled