Sharing Steak For Two

Heritage breed Quick and easy to cook in a pan or over fire wonderful flavour These sharing steaks are a lovely option. Because they are bigger than a 'steak for one', they're much harder to over-do. Generally, they cook extremely well, allowing you to keep the middle pink whilst nicely searing the outside. There's something fun about sharing a steak: they look fantastic on a board on the table, cut into slithers as you go. Excellent for both frying on a griddle/pan or on a barbeque. All our sharing steaks come from our heritage breed, 100% grass-fed Suffolk beef. They have an exceptional flavour and, after a 5-8 week dry-hang in the shop, are very tender. Steak for two - which cut should you choose? Sirloin - A reliably tender steak with masses of flavour and a nice layer of creamy fat. Although it takes flavour well, it doesn't need more than simple, good quality salt to make it sing. When cooking a sirloin, sear the fat side first (you'll have to hold it upright for this!) Rump - Low on fat, big on flavour, the rump is great value. Cook to medium-rare and slice across the grain to serve. Ribeye - A fantastic steak that has a knock-out flavour and plenty of marbling. Its extra 'eye' of creamy buttery fat keeps it wonderfully juicy when cooking, and intensifies the flavour too. Give this one a bit longer in the pan than you think, so that the fat gets really brown and crispy. Bavette - The bavette, or 'Skirt' steak, comes from the flank (underbelly) or our slowly-reared Suffolk beef. It's a richly flavoured steak with a loose texture (takes sauces well) and plenty of marbling. Cut into thin slithers across the grain when serving. All these wonderful steaks will benefit hugely from being cooked at room temperature, and left to rest for 10-15 minutes after cooking. Put on a wooden board and slice across the grain to share. A treat. Allow min 250g per person