Cornish Dry-Aged Grass-Fed Beef Steak Box

Cornish 21-Day Dry-Aged Grass-Fed Beef Steak Box 

The popular steak box contains 3 prime cuts, all aged to perfection.Steaks that are succulent, tender and possess a deep complex natural flavour.

Contains:

• 2 x 250 gm ribeye steaks
• 2 x 250 gm rump steaks
• 2 x 250 gm sirloins steaks

Why Choose Our Dry-Aged Beef Steaks?

• 21-Day Dry Aged: Aged naturally to intensify flavour and enhance tenderness.
• 100% Grass-Fed: Raised on lush Cornish pastures for superior marbling.
• Master Butchery: Precisely trimmed and cut by expert butchers.
• Fresh UK Delivery: Vacuum-packed and delivered chilled.

Weight: 1.5kg

Packaging: Vacuum-sealed, chilled

Origin: Cornwall, UK

Storage: Keep refrigerated below 4°C. Suitable for home freezing.

Delivery: Mainland UK Only. Some Highlands and IOW postcodes may incur additional charges at checkout.

👨🍳 Chef’s Tip: Master the Perfect Steak (Pan-Seared)

The secret to restaurant-quality steak isn't fancy marinade or high-tech equipment—it comes down to surface moisture control, thermal mass, and Arrosé (butter basting). Whether cooking a Ribeye, Sirloin, or Fillet, mastering these fundamental rules guarantees a deep mahogany crust with a juicy, perfectly pink core.

1. 24-Hour Dry-Brine: Season the steak generously with coarse sea salt 24 hours before cooking and leave it uncovered on a wire rack in the fridge. Salt pulls moisture out, dissolves, and gets reabsorbed deep into the muscle fibres—seasoning the interior and drying out the surface for rapid caramelisation (Maillard reaction).

2. Drop the Chill (1 Hour Out): Take the steak out of the fridge a full 60 minutes before cooking. Placing ice-cold beef into a skillet cools the pan down rapidly, causing the meat to steam in its own juices rather than sear.

3. Use Heavy Cast Iron & High-Smoke-Point Oil: Preheat a heavy cast-iron or stainless steel pan until smoking hot. Add a splash of neutral oil with a high smoke point (beef tallow, avocado oil, or refined vegetable oil)—never butter or extra virgin olive oil at the start, as their milk solids/polyphenols will burn and turn bitter.

4. Flip Frequently & Arrosé (Butter Baste):

   • Flip the steak every 30 to 45 seconds. Continuous flipping cooks the interior more evenly and builds a better crust faster.

   • During the last 1 to 2 minutes of cooking, drop the heat to medium and add 2–3 tbsp of unsalted butter, smashed garlic cloves, and fresh thyme or rosemary.

   • Tilt the pan toward you and use a large spoon to rapidly bathe the steak in the nutty, foaming butter.

5. Use a Meat Thermometer (Don't Guess):

   • Rare: Pull at 48°C (Target rest: 52°C)

   • Medium-Rare: Pull at 52°C (Target rest: 56°C)

   • Medium: Pull at 57°C (Target rest: 61°C)

6. Rest for 5–8 Minutes: Transfer to a warm plate or wire rack. Resting allows the contracted muscle proteins to relax so the internal juices redistribute throughout the steak instead of spilling out onto your cutting board.