At our farm situated near Mountsorrel, the Winterton family employs traditional farming practices to raise and grass-feed our premium beef. Our specialty lies in breeding Longhorn cattle and nurturing Welsh Black Cattle from North Wales. We’ve carefully selected these native breeds due to their renowned ability to produce beef with exceptional fat marbling and a delectably tender flavour. To ensure the highest quality, our beef undergoes a 28-day maturation process in our state-of-the-art dry ageing refrigerator, skillfully managed by our expert butchers.
Bring to room temperature (at least 30 minutes) and season with salt and pepper on both sides.
Heat a skillet or frying pan to a medium-high heat and add oil.
Place the steak into the pan and sear for 2-3 minutes without moving it.
Flip the steak and sear for another 2-3 minutes depending on your liking.
We recommend checking your steak with a meat thermometer as the required length of cooking time will vary depending on the thickness of the steak.
Rare – 49-52 degrees C
Medium – 60 -63 degrees C
Well done – 71 degrees C
Stop cooking when your steak is 2-3 degrees C below optimum temperature as it will continue to cook whilst resting.
Allow to rest before serving to ensure optimum tenderness. Delicious served with a steak sauce. See our selection of ready made sauces in the Store Cupbaord section of our website.