Salt-Aged Single Fillet Steak (198g)

Our melt-in-the-mouth fillet steak, now packed as a single thick cut steak. Perfect for those evenings when you’re cooking for yourself, we recommend frying in butter to complement the flavour of the meat. Be sure to rest your steak for at least half the cooking time to allow it to relax. 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 the steak an hour befor