[Chill] Silver Fern Beef Steak Portion Ribeye / Striploin / Tenderloin 175-180g – Halal – NZ / AUS – Sirloin

Variation	Clear

Description

Best to consume within 5 days from date of production for ultimate freshness!! (SEE PACKAGING for the Production date and Best Before date) >

Silver Fern Farms offers a variety of premium beef steaks, including striploin, ribeye and tenderloin portions.

Each cut has its unique characteristics:

Striploin (New York Strip): A well-balanced cut with a mix of tenderness and flavor. It has a firm texture and a good amount of marbling.

Ribeye: Known for its rich marbling and juicy flavor, ribeye is one of the most flavorful cuts and is ideal for grilling or pan-searing.

Tenderloin (Filet Mignon): The most tender cut with a fine texture. It’s leaner than other steaks and often considered the most luxurious.

Product Details

Country of Origin: New Zealand
Ingredients:
Storage: Keeping items at a temperature below 8°C, typically between 0°C and 5°C, to prevent bacterial growth and spoilage.
Carton Pack Size:

Product Recipe

COOKING & PREPARATION:

[General Preparation Steps]

Bring to Room Temperature: Take the steak out of the fridge about 30-60 minutes before cooking to allow it to reach room temperature. This ensures even cooking.

Seasoning: Pat the steak dry with paper towels. Season generously with salt and freshly ground black pepper. You can also add garlic powder, herbs, or your favorite steak rub if desired.

Preheat Your Cooking Surface: Whether you’re using a grill, skillet, or oven, make sure it’s hot before adding the steak.

[Cooking Methods]

*Striploin Steak*

Grilling/Pan-Searing:

Preheat your grill or skillet over medium-high heat.

Add a bit of oil with a high smoke point (like canola or avocado oil).

Cook for about 4-5 minutes per side for medium-rare, depending on thickness. Use a meat thermometer to check for doneness (130°F/54°C for medium-rare).

Let it rest for 5-10 minutes before slicing.

*Ribeye Steak*

Grilling/Pan-Searing:

Preheat the grill or skillet over high heat.

Add oil and sear the ribeye for 5-6 minutes on the first side.

Flip and cook for another 4-5 minutes for medium-rare.

Check for doneness and let it rest for 5-10 minutes before serving. The fat will add rich flavor!

*Tenderloin Steak*

Grilling/Pan-Searing:

Bring to Room Temp – Rest chilled steaks out for 30–45 min.

Season – Pat dry, season with salt & pepper.

Sear – Heat oil in a hot pan, sear 2–3 min per side.