Valentines Steak Offer from Cullens

VALENTINE SPECIAL

Cullens Quality Butchers and The Wicklow Wine Co
bring you a great Valentines Special for dining in this Feb 14th

2 Dry Aged Striploin Steaks and a bottle of wine for 20 euro.

Spread the love ... Say Happy Valentines by cooking your loved one the perfect steak!
here's how...

Striploin Steak

A succulent steak, with a thin layer of fat that preserves juiciness. A very popular choice!

Options for seasoning STEAK:

Olive oil, salt and pepper. - Simple, allowing the steaks natural flavour to come through.

Rubs - Apply oil and your choice of herb to the steak 15 minutes prior to cooking.

Marinades -Marinate your steak a couple of hours before cooking.

Extra Flavour - Try adding Garlic Butter or Pepper Sauce to your cooked steak.

Age of the steak is important, as the hanging process develops the flavour and tenderises the meat. As a rule, 21 days as a minimum and 35 days as a maximum is a good range to go for.

Good beef should be a deep red colour.

Check the beef has good marbling - little streaks of fat running through the meat. This melts when heated, helping the steak to baste itself from within as it cooks.

A good layer of creamy-white fat around the top of striploin and sirloin steaks is essential.

Cooking the Perfect Steak

1. Take steaks out of the fridge 30 minutes before cooking to allow to come to room temperature.

2. Lightly brush the steak with a little olive oil and season with sea salt and freshly ground black pepper just before cooking.

3. Don't turn the steaks until good seared markings are achieved, then turn them over and cook on the other side. 

4. Don’t poke holes in your steak – use tongs not a fork to turn. (using a fork only allows juices to escape)

5. Let the steak rest for about 5 minutes (in tinfoil) before serving, to allow the juices that have been drawn to the surface to relax back into the meat.

Check out our website www.cullensbutchers.com for more hints and tips