Choose Your Steak

The Fillet: "The Most Tender"

The pinnacle of tenderness, this steak is virtually fat free, but not short on flavour. With its clean meaty taste it fits beautifully with our range of sauces. Each fillet is carefully hand cut into a perfect portion for one.

The Sirloin: "Great for the family"

Whether for a large family roast or cut for the individual, this steak has a unique flavour with a stronger, more mature taste.

The Striploin: "Built for the BBQ"

The most famous of steaks, this prime cut of Irish striploin is cut thicker than a US size portion. It is gently marbled & always full of flavour. It is almost as tender as the fillet & can always be relied upon to satisfy the heartiest of appetites.

Rib-Eye: "Great Flavour"

The Rib-Eye has always been a favourite of butchers & chefs alike. It has an extra juicy flavour locked within the core of the steak. It has a naturally rich marbling which unlocks the minute it hits the pan.

T-Bone Steak: "Best of Both"

This generous steak combines the refined tenderness of the fillet with the delicious marbling of the sirloin for the perfect meat lover's steak.

Cowboy: "Bone in Rib-Eye"

The heartiest of steaks, this man-sized portion is the choice for the hungriest of meat lovers. It has a marbled core like the rib-eye and being cooked on the bone adds to the juiciness.

Follow our easy guide to cooking the perfect steak

Take the steak out of the fridge a minimum of 15 minutes before cooking. This allows the meat to warm slightly and the fibres to relax and expand.
Brush both sides of the steak with SuperValu olive oil to prevent it from sticking to the pan. This is better than brushing the pan, as it prevents the oil from burning. Excess oil can create smoke & cause flare-ups on the grill.
Season the steak with sea salt & black pepper to taste, place the steak into the pan & cook as below.
An accurate way to check how well done your steak is, is to press the steak lightly with your fingertip & compare the way it feels to your cheek, chin, & forehead. A rare steak is soft like your cheek, medium is soft with some resistance, like your chin & well done is firmer to the touch with more resistance, like your forehead.
Halfway through cooking, when you turn the steak over, add a small knob of butter into the pan. As the steak is cooking baste it with the juices in the pan.
Try to avoid turning the steak too much. Ideally, you should only flip it once.
Use a set of tongs to turn the steak. Poking it with a fork will put holes in it & allow the juices to seep out.
When your steak is cooked, take it from the pan & place on a warmed plate, allowing the steak to rest for about 4 minutes. Resting allows the fibres of the meat to relax, juices to settle & significantly improves the eating experience.

There are 3 main steps to cooking the perfect steak; what type of steak you choose, cooking it and how long you cook it for.