Premium Halal Steaks

Fillet, then ribeye and striploin. The fillet is the muscle that does the least work, so it is the softest and the leanest; the ribeye is nearly as tender with far more marbling and flavour. Striploin and sirloin sit between the two. All our beef is British Angus, grass fed and dry aged for 28 days, which softens every cut further.

At least 2.5cm for a pan-fried steak, which is roughly 225-250g on a ribeye or striploin, and 4cm or more for a thick sharing steak of 450-500g. Thin steaks overcook before they brown. Every steak here is cut when your order is prepared, so choose the weight on the product page; the striploin and ribeye offer both sizes and 1cm galbi slices.

Sear then roast. Brown the tomahawk hard on both sides in a hot pan or over coals, then finish it in a 180C oven for 15 to 25 minutes depending on thickness, until a thermometer reads 52C for medium-rare. Rest it for ten minutes, then carve off the bone and slice. A 950-1100g single rib serves two to three.

Five minutes for a single steak, ten for a thick sharing cut or a tomahawk. Resting lets the juices settle back into the meat instead of running onto the board. Rest on a warm plate loosely covered, not wrapped tight. Steaks keep up to 6 days in the fridge in their vacuum seal, or up to 12 months frozen if you freeze them on the day they arrive.