Filet Steak

Filet Steak
$157.00

Availability: In stock

NGREDIENTS: Beef; Beef; Beef; Ingredients: Potato Shell, Water, Potato, Sour Cream , Cheddar Cheese , Potato Flakes , Butter , Milk Replacer, Bacon , Salt, Chives. Contains: Milk and Soy Ingredients; Sole Fillets, Water, Partially Hydrogenated Soybean Oil, Enriched Bleached Wheat Flour , Sugar, Vinegar, Soybean Oil, Shortening, Aged Cheddar Cheese (Pasteurized Milk and/or Whole Milk Protein Concentrate, Salt, Hydrolyzed Soy Protein, Butter , Yeast, Leavening, , Whey, Maltodextrin, Flavoring ,Buttermilk, Lemon Juice Concentrate, Onion Powder, Modified Tapioca Starch, Spices, Dill, Artificial Butter Flavor, Natural Butter Flavor, Caramel, Yeast Nutrients

Description

Details

Offering rich marbling and succulent texture, the Feed the Party strip steak is a party favorite. Each steak is cut from only the finest USDA inspected Black Angus beef.

Offering rich marbling and succulent texture, the Feed the Party strip steak is a party favorite. Each steak is cut from only the finest USDA inspected Black Angus beef.

Dressing your steak

Beef purists may prefer to take in the unadulterated rich flavour of a quality steak by adding nothing other than a few twists of salt and pepper. However, don’t season too early – salt will draw moisture from the meat. Gordon Ramsay suggests sprinkling black pepper and sea salt onto a plate, then pressing the meat into the seasoning moments before placing it into the pan. 

You could try dry-spicing your steak with coriander seeds, or go really heavy on the cracked black pepper by adding half a teaspoon per steak.

Others like to enhance flavour and tenderise the meat with a marinade. Balsamic vinegar will reduce down to a sweet glaze, as will a coating of honey & mustard. You can add an Asian dimension to your beef with a miso or teriyaki marinade.

Beef purists may prefer to take in the unadulterated rich flavour of a quality steak by adding nothing other than a few twists of salt and pepper. However, don’t season too early – salt will draw moisture from the meat. Gordon Ramsay suggests sprinkling black pepper and sea salt onto a plate, then pressing the meat into the seasoning moments before placing it into the pan.

You could try dry-spicing your steak with coriander seeds, or go really heavy on the cracked black pepper by adding half a teaspoon per steak.

Others like to enhance flavour and tenderise the meat with a marinade. Balsamic vinegar will reduce down to a sweet glaze, as will a coating of honey & mustard. You can add an Asian dimension to your beef with a miso or teriyaki marinade.

Reviews

Customer Reviews 2 item(s)

Love It
Love the science behind the physical change! I'm figuring out the steak challenge and I'm going to try this against my current method of salting just before cooking. Thanks for sharing.
Quality
Price
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Review by Berry / (Posted on 2/29/2016)
Nice
Nice.I will try it at home.
Quality
Price
Value
Review by Keivin / (Posted on 2/29/2016)

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