The Steak Box Cooking Instructions

The key to great tasting steak is happy cattle. We love going out to the fields to see them – watching them chomp the heads off thistles or nibble blackberries from the hedgerow. Seeing their different personalities in the way they move and interact with each other. The lively half-tonne heifer nudging and frolicking, the reticent steer peering at us from the back of the herd, the steely gaze of the no-bullshit bull.

For over 15 years, we’ve been talking to experts, reading extensively and, most importantly, working with farmers who, like us, believe that animal welfare and sustainable farming are as close as you can get to a guarantee of great tasting beef. Passionate farmers who love and respect their animals and follow regenerative farming practices, working with nature rather than irrespective of nature. Animals that live stress-free lives in family groups eating a natural grass and forage-based diet on bio-diverse farms.

Carefully aged in our bespoke dry-aging room, the steaks in this box are exactly the same as those we serve at our restaurants. They’re from our network of passionate farmers across Britain, like avid rewilders Mark and Cynthia down in Devon who’ve planted a new wood and are developing a large area of interlinked wetland pools. Or Barry and Gary (yes, really!) in the heart of the Broads National Park whose grazing marshes include two RSPB reserves. The cattle grazing on the marshes, which host over 100,000 wintering birds, is intrinsic to maintain the ideal habitat for waders to breed and feed.

We hope you enjoy this taste-tour of the prime cuts, which all have their own characteristics and fervent steak- head fans. Perhaps they’ll spark some lively discussion around the dinner table. Due to their fat content and fibre structure they also all colour and cook in slightly different ways.

And be sure to factor in time for a glass of something nice during the all-important (for the steaks and the chef) resting stage.

Please note steaks should be consumed within 5 days of your delivery date, or by the best before date. Steaks are suitable for home freezing.

To watch all the videos of how to cook the perfeect steak, see here.

RARE – 45°C to 50°C
MEDIUM RARE – 50°C to 55°C
MEDIUM – 55°C to 60°C
MEDIUM WELL – 60°C to 65°C


Great steak can make you time-travel. Perhaps back to a special occasion meal from your past. Or even further back. Close your eyes, take a bite from a perfectly charred steak and you’re back around the campfire with your hunter- gatherer kin. Our primitive ancestors would certainly have approved of this Flintstones-worthy bone-in Prime Rib. Add a little salt and char and it has the power to make us the kind of happy that humans have experienced for thousands of years. Be sure to channel your inner Fred or Wilma and gnaw on the bone at the end. This one suits a bit more cooking than the other prime cuts – to loosen the fibres and break down the fat so it bastes the meat.
We recommend Medium (or a little either side).

So taken was the king with this fine piece of beef that he drew his sword, held it over the glistening crust and declared ‘Arise Sir Loin of Beef!’. The king in question was James I, Charles II or Henry VIII, depending on the teller of the tale. Except, of course, it wasn’t. Instead, the name is a franglicisation of sur longe, sitting as it does on top of the longe (loin, a.k.a. fillet). Separating the two is a T-shaped bone you may be familiar with. (Our favourite version of the apocryphal tale is from The Great Eater of Kent, Or The Admirable Teeth and Stomack Exploits of Nicholas Wood and his Excessive Manner of Eating without Manners of 1630.). It certainly is a noble cut though, with a great balance between flavour and tenderness.
We recommend: Medium-rare.

Rump and Fillet get their characteristics from the amount of exercise they get. A muscle that has to do lots of work needs denser, tighter fibres and the Rump comes from the hardest working of the prime steak cuts. The fibres aren’t tough, they don’t need a long-slow cook to break down, but you’ll see that the result does have a bit more chew than the Fillet, compensated by a big hit of beefy flavour.
We recommend: Medium-rare.

FILLET (a.k.a Tenderloin)
This one really is a celebration of laziness. It’s from the muscle that does the least amount of work, resulting in luxuriously tender steak. It’s also named a red-light district. In 1876 an NYPD Captain was transferred to the heart of Manhattan’s brothels-and-booze district where corruption reigned and declared, “I’ve been having chuck steak ever since I’ve been on the force, and now I’m going to have a bit of tenderloin.”
We recommend: Medium-rare.