Beef Popeseye Steak (approx. 230g)
Quick Overview
The popeseye is a thinly cut rump steak, that owing to the size is very tender. It is also a cut that cooks very quickly, allowing the steak to hold it's fantastic juicy flavours.
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The popeseye steak originated in Scotland and has since become popular across the UK. It's a slightly cheaper steak, but that certainly doesn't mean it has less taste.
The following cooking instructions vary depending on the size of the steaks. These cooking instructions apply for steak approximately 215-250g.
For best results pan fry or chargrill. Put a pan on a medium heat and instead of oil sprinkle a layer of salt onto the pan. A safe and simple way to check if the pan is hot enough would be to wait until the pan has been on the heat for an appropriate amount of time, sprinkle some water and it should react instantly. Season the steak, just minutes before cooking and add to the pan.
Rare – Cook for 1 minute on each side. Then leave to stand for 1 minute.
Medium to Rare – Cook for 3 minutes on each side then leave to stand for 3 minutes.
Medium – Cook for 4 minutes on each side. Then leave to stand for 4 minutes
For the best possible steak avoid well done – appreciating the quality of the steak.
Additional Information
| Pack SIze (weight) | 0.2300 |
|---|---|
| Country Of Origin | Scotland |
| Gluten Free | Yes |
Whitmuir Organics Ltd