Steak Night Box
A dictionary-thick, dry-aged prime rib steak and our Lirac, a juicy, spicy red wine from the Southern Rhône Valley. With a soft nugget of creamy fat that bastes the meat as it cooks, prime rib has always been one of our most popular cuts – and for this we cut them extra-thick, allowing you to build up a savoury crust while leaving the centre nicely pink.
The wine? A stunning Lirac, somehow both luxurious and rugged, with ripe, black fruits, tobacco and peppery spice making it a particularly perfect match to dry-aged steak.
Also included is a jar of smoked salt and our Café de Paris butter, a robust, herby butter for melting over steak or steamed vegetables to form a sauce.
Selection includes:
1 x 900-1kg Prime Rib, 1 x 750ml bottle Lirac, 100g Café de Paris butter, 1 jar smoked salt.
£85.00
Take your meat out of the fridge at least 30 minutes before cooking - the bigger the cut the more time it needs to come to room temperature. Remember, meat is a muscle and needs to relax before it is cooked.
Make sure you season just before you put the steak into the pan, otherwise you will start to draw out moisture, creating a wet surface and making it harder to get a decent crust. A larger joint will benefit from being finished off in the oven - 12 minutes per 500g at 170°C.
If you want to be absolutely sure about how ‘done’ your steak is, insert a meat thermometer into the centre of the steak: it should read approximately 52°C for rare, 55°C for medium rare and 58°C for medium.
Please remove all paper wrapping from your meat and place it on a plate in the fridge away from cooked items. This allows air to circulate around it properly, helping to prolong shelf life.
Average shelf life: 2-3 days.
Vacuum-packed meat can be put straight in the fridge and has a longer shelf life.
