Tesco Finest Certified Irish Angus TBone Sharing Steak 600g
€25.99
€43.32/kg
Guideline Daily Amounts
- Energy
- 1984kJ 474kcal
- Fat
- 23.8g
- Saturates
- 10.5g
- Sugars
- 0.8g
- Salt
- 0.35g
of an adult's reference intake*
Typical values per 100g: Energy 661kJ / 158kcal
Highlights
- Irish Beef
- Prime Cut Matured for the Best Flavour for 25 Days
- Certified Irish Angus - Raised with Pride Since 1995
Description
Certified Irish Angus beef T-bone steak.Tesco Finest Certified Irish Angus Thick Cut T Bone Sharing SteakIrish Beef & flag Front of box: Expertly hand trimmed by our butchers to incorporate both thick cut striploin and fillet. Aged on the bone for maximum tenderness, perfect for sharing between two. Top of box image of heifer and cut position marked out in red. A LARGER CUT WITH GOOD NATURAL FAT COVERING AGED ON THE BONE FOR MAXIMUM TENDERNESS AND FLAVOUR. Enjoy both the option of a firmer, marbled thick cut striploin or the softer more tender fillet on the inside of the bone. Bottom of box: Tesco Finest Certified Irish Angus Thick Cut T Bone Sharing Steak Back of box: How to cook the perfect steak see txt and lifestyle shot of sharing steak Side of box (Left hand side): Irish Beef with Irish Flag Side of box (Right hand side): Fully Recyclable Box
Quality Assurance Bord BIA - Origin-IrelandFSC - FSC® Mix, Board / Supporting responsible forestry, FSC® C110435, www.fsc.org© Tesco 2025.
Pack size: 600G
Produce of
Produced in Ireland, Origin Ireland
Produced using Irish beef.
Produced using Irish beef.
Number of uses
Pack contains 2 servings
Net Contents
600g
Preparation and Usage
How to cook the perfect steakChef's tipsYou will need: A grill pan (ideally a cast iron skillet), a pair of tongs, a baking tray, olive oil and sea salt.Preparation is keyBring your steak to room temperature by taking it out of the fridge 30 minutes before cooking. Use a paper towel to pat your steak dry before seasoning.Un your steak - not your pan.Season with only sea salt (because pepper will burn) and be generous with the salt if you want a deliciously salty crust on your steak!Heat up your pan for around 5 minutes to ensure it is piping hot. You can check this by sprinkling a few drops of water - if the water dances around, the pan is ready!Plating up like a pro for the restaurant experienceResting: Before plating your steak, ensure it's well-rested for at least 10 minutes and ideally on a warm plate or baking tray. Avoid resting on the pan as this may overcook the steak.Carving: If your steak is on the bone, carve the meat off the bone first by running a sharp knife between the meat and the bone. Next, identify the direction of the grain, which are the parallel fibres running through the meat, and cut against the grain into slices with a thickness of your liking.Plating: We would recommend serving your steak on warm plates. Enjoy with our delicious range of steak sauces and steak sides to replicate the full restaurant experience from the comfort of your own home.Tips for cooking the perfect steakSearing: Make sure you allow the steak to build up a nice seared crust on high heat before flipping.And don't forget to sear the edges! If there is a thick layer of fat on the edge of your steak, hold it up vertically to brown the fat. Once seared on both sides, turn the steak frequently for an even cook through.Checking: If you have a temperature probe, follow the internal temperatures below to cook the steak to your preference. Medium-rare: 55°C-60°C / Medium: 60°C-65°C / Medium-well: 65°C-70°C
| Typical Values | Per 100g | 1/2 of a typical steak (300g) |
|---|---|---|
| Energy | 661kJ / 158kcal | 1984kJ / 474kcal |
| Fat | 7.9g | 23.8g |
| Saturates | 3.5g | 10.5g |
| Carbohydrate | 0.6g | 1.8g |
| Sugars | 0.3g | 0.8g |
| Fibre | 0g | 0g |
| Protein | 21.0g | 63.1g |
| Salt | 0.12g | 0.35g |
| * Reference intake of an average adult (8400 kJ / 2000 kcal) | - | - |
| As sold | - | - |
Suitable for freezing. Ideally freeze as soon as possible after purchase but always by 'use by' date shown.
Not suitable for cooking from frozen.
Follow the preparation guidelines above.
Once defrosted use within 24 hours and do not refreeze.
Defrost thoroughly for a minimum of 24 hours in the fridge.
Keep refrigerated. Once opened, consume within 1 day and by ‘use by’ date shown.
Oven
Instructions: Temperature: 200, 180, 6Time: 20 - 45 minutesTransfer the steak to a pre-heated roasting tray and place in the centre of a pre-heated oven. Cook for a further 15-20 mins (rare) 25-30 mins (medium) 35 - 40 mins (well done) Remove from the oven. Allow to rest for 10 minutes before serving. These instructions are given as a guideline only as steak thickness will vary slightly.
Microwave
Instructions: Not suitable for microwave cooking.
Shallow Fry
Instructions: COOKING INSTRUCTIONS Remove all packaging, discarding absorbent pad. Allow steak to rest for 30 minutes at room temperature before cooking. Rub or brush the steak with a little oil and season with sea salt. Heat a heavy based frying pan over a high heat for 2-5 minutes until hot. Place steak in the dry pan and cook over a high heat.
Pad. Don't Recycle
Box. Recycle
Bag. Don't Recycle
Caution: Always wash hands, surfaces and utensils after contact with raw meat..Caution: This product will contain bones..
Manufacturer Address
Produced for:Tesco Stores Ltd.,Welwyn Garden City,AL7 1GA,U.K.&Tesco Ireland Ltd.,Gresham House,Marine Road,Dun Laoghaire,Co. Dublin.
Return to
Tesco Stores Ltd.Welwyn Garden City AL7 1GAU.K. Freephone 0800 50 55 55 www.tesco.comTesco Ireland Ltd.Gresham HouseMarine RoadDun LaoghaireCo. Dublin. Freephone 1800 248 123 www.tesco.ie
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Using product information
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