Salt-Aged Fillet Steaks, Pack of 2 (396g)

Tenderness is the main game here, and when cooked rare or medium-rare you’ll have a melt-in-the-mouth fillet steak that’s butter-soft to the touch. We recommend cooking in a flat-based frying pan with butter. Be sure to rest your steak for at least half the cooking time to allow it to relax. Two steaks per pack. Salt aging is a more natural way to dry-age meat. To ‘salt-age’ is to dry hang the cuts in a room full of Himalayan rock salt, which draws out any moisture in the room, creating the perfect environment for maturation. Aged between 28-35 days, the meat tenderises and develops a nutty flavour (the longer the ageing, the nuttier the flavour). Cooking Instructions: 1. Remove the steak from its packaging and bring to room temperature (allow 30 minutes – 2 hours, depending on the temperature of the room). If you are short on time, the steak will come to temperature much quicker if placed in a cast iron pan. 2. Salt the steak an hour before cooking, or just before cooking. If you saltTenderness is the main game here, and when cooked rare or medium-rare you’ll have a melt-in-the-mouth fillet steak that’s butter-soft to the touch. We recommend cooking in a flat-based frying pan with butter. Be sure to rest your steak for at least half the cooking time to allow it to relax. Two steaks per pack. Salt aging is a more natural way to dry-age meat. To ‘salt-age’ is to dry hang the cuts in a room full of Himalayan rock salt, which draws out any moisture in the room, creating the perfect environment for maturation. Aged between 28-35 days, the meat tenderises and develops a nutty flavour (the longer the ageing, the nuttier the flavour). Cooking Instructions: 1. Remove the steak from its packaging and bring to room temperature (allow 30 minutes – 2 hours, depending on the temperature of the room). If you are short on time, the steak will come to temperature much quicker if placed in a cast iron pan. 2. Salt the steak an hour before cooking, or just before cooking. If you salt