Is there a more luxurious meal than a prime cut of steak, perfectly cooked chips and a glass of red wine? No, we don’t think so either. But like all the good things in life, quality matters. Whether you like your rump steak medium rare, or a sirloin well done (although we wouldn’t recommend it), it is essential that it comes from the highest grade grass-fed British cattle. Which is why this is all we sell at Gourmet Meat Club. Read more...

What’s the Best Cut of Steak?


Sirloin, rump, chateaubriand, rib eye, tomahawk, flat iron, picanha; no matter which it is, it’s a cut above with Gourmet Meat Club.

All of our steaks come from cattle which is grass-fed, which means it’s been raised exclusively on forage (that’s grass and hay to you and me) and only from farms across the UK. So, it’s the best you can get, in our opinion.

How Do You Cook Steak?


So once you have the best cuts of meat, what do you do with it? A quality piece of steak can be made even better with the right cooking techniques.

Whether you like it rare, medium or even blue there are some simple things to remember when preparing your steak. Firstly, always cook it from room temperature, as this will improve the texture of the meat.

Next, it’s not one size (or temperature) fits all. The cooking of the steak should be influenced by the cut. For example sirloin should be cooked medium rare, whereas a T-bone is more flavoursome if served medium, as the higher temperature allows the fat to melt throughout the meat.

Finally, consider the added extras. Let the steak take centre stage on your plate and select flavours that complement it, rather than overpower it. So whether this is your sauce or the wine, don’t ruin a prime cut by cutting corners.

When picking the wine; the fatter the cut, the bolder the wine should be. For instance a rib-eye steak is typically marbled and so pairs perfectly with a bold Cabernet Sauvignon, where as a fillet, which typically has a lower fat content pairs well with a lighter red wine, such as a Pinot Noir.
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Meat

Bavette Steak

A glorious steak cut from the flank. Popular across France, this traditional old fashioned cut is best served pink and can be braised or fried. View  Bavette Steak

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Flat Iron Steak

An up-and-coming steak which never fails to impress. This tender cut is taken from the feather blade. View  Flat Iron Steak

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T Bone Steak

The king of all steaks. With sirloin on one side and fillet on the other, this is perfect for steak enthusiasts. View  T Bone Steak

16oz - £14.95

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