Category: Beef
Well-marbled steak with rich flavor. Great for grilling or slow cooking.
Price: from €25.58/kg
Remove the steak from the fridge 30-45 minutes before cooking and pat it dry with kitchen paper for a better sear. Season generously on both sides with sea salt, freshly ground black pepper, and a little Verstegen steak seasoning. For grilling or pan-searing: heat a heavy cast-iron pan or grill until very hot and add a touch of high-smoke-point oil. Sear the steak for 3-4 minutes on the first side without moving it to build a deep crust, then flip and cook a further 3-4 minutes for medium-rare (internal temperature 52-54°C). In the last minute, add a knob of butter, a crushed garlic clove, and a sprig of thyme or rosemary, and spoon the foaming butter over the steak. Rest on a warm plate for 5-10 minutes, then slice against the grain. For braising as a pot roast: season and sear the whole piece on all sides in a hot, oiled casserole until well browned, then remove and soften onions, carrots, and celery in the same pot. Return the meat, add a splash of red wine to deglaze, then pour in beef stock to come halfway up the meat with bay leaves and thyme. Cover and cook gently in the oven at 150°C for 2.5-3 hours, turning once, until fork-tender. Rest briefly and serve with the reduced cooking juices. This cut is well-marbled, so it stays juicy: avoid cooking past medium when grilling, and always let it rest so the juices redistribute.