Premium-Steakbox

Rindfleisch bester Qualiltät von Tieren aus artgerechter Freilandhaltung
  • Von Rindern aus natürlicher Weidehaltung
  • Optimal gereift für besonderen Geschmack und Zartheit
  • Schweinswürstchen hergestellt aus zertifiziertem 'Freedom Food' Schulterfleisch
  • Minihamburger aus reinem Fleisch unserer besten Steaks und Braten
  • Produktnummer: D1656
  • Einzeln verpackt
  • Preis pro Kilo:
  • Gewicht:
  • Servings:
Packung enthält:
    • 2 Filetsteaks (je 150g)
    • 2 Ribeye-Steaks (je 190g)
    • 1 Pavé-Hüftsteak (150g)
    • 4 Pavé-Medaillons, 4 Stück pro Packung
      (Packungsgewicht 240g)
    • 4 Schweinswürstchen, 4 Stück pro Packung
      (Packungsgewicht 280g)
    • 6 Mini-Hamburger, 6 Stück pro Packung
      (Packungsgewicht 270g)

 
103,00 €
Zartes, saftiges Filetsteak, reich marmoriertes Ribeye, mageres Pavé-Hüftsteak, das aus einem einzigen Muskel geschnitten ist, unsere schnell und einfach zubereiteten Pavé-Medaillons, und unsere Hamburger, die zu 100% aus reinem Steak- und Bratenfleisch bestehen. Alles in dieser phänomenalen Steakbox.
 
 
How to cook the perfect steak

Cooking Instructions:
 
Classic Fillet Steak
Remove the steak from its packaging, allow the meat to come to room temperature for 20 minutes, patting dry with kitchen paper.
Heat the oil in a large frying pan, over a high heat.
Cook the steaks to your liking following the recommended times.

Rare: 4-5 minutes per side, rest for 6 minutes
Medium: 5 1/2 -6 minutes per side, rest for 4 minutes
Well Done: 7-7 1/2 minutes per side, rest for 1 minute

Remove from the pan, cover with foil and leave to rest in a warm place for the recommended time.
Ribeye Steak
Remove the steak from its packaging, allow the meat to come to room temperature for 20 minutes, patting dry with kitchen paper.
Heat the oil in a large frying pan, over a high heat.
Cook the steaks to your liking following the recommended times.

Rare: 1-2 minutes per side, rest for 6 minutes
Medium: 3 minutes per side, rest for 4 minutes
Well Done: 4-5 minutes per side, rest for 1 minute

Remove from the pan, cover with foil and leave to rest in a warm place for the recommended time.
Sirloin Steak
Remove the steak from its packaging, allow the meat to come to room temperature for 20 minutes, patting dry with kitchen paper.
Heat the oil in a large frying pan, over a high heat.
Cook the steaks to your liking following the recommended times.

Rare: 1-2 minutes per side, rest for 6 minutes
Medium: 3 minutes per side, rest for 4 minutes
Well Done: 4-5 minutes per side, rest for 1 minute

Remove from the pan, cover with foil and leave to rest in a warm place for the recommended time.

Chef's tip:
Try these steaks cooked ‘low and slow’ - find out how here.

Ingredients:
 
For allergens, including cereals containing gluten, see ingredients in BOLD CAPITALS.

Nutritional Information
 
(Typical per 100g)

Classic Fillet Steak
  • Energy: 757 kJ/181 kcal
  • Fat: 8g, of which Saturates: 3g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 20g
  • Salt: 0.13g

Ribeye Steak
  • Energy: 1052 kJ/253 kcal
  • Fat: 19.8g, of which Saturates: 8.9g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 18.8g
  • Salt: 0.13g

Sirloin Steak
  • Energy: 841 kJ/201 kcal
  • Fat: 13g, of which Saturates: 5g
  • Carbohydrate: 0g, of which Sugars: 0g
  • Fibre: 0g
  • Protein: 20g
  • Salt: 0.13g

Storage