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The Ultimate Beast Experience (For 2)

The Ultimate Beast Experience (For 2)

In Your Ultimate Beast Experience Box

  1. Approx. 400g Norwegian King Crab Legs
  2. 1 x 700g Porterhouse, USDA Beef from Nebraska, 150 days corn fed
  3. 2 x Japanese Aubergine, miso glaze, spring onion, sesame
  4. 2 x Chocolate Tart with compote
  5. 1 x Allegrini, Amarone della Valpolicella (75cl)
  6. 1 x Truffle Negroni (35cl)
  7. Lemon & Garlic sauce
  8. Truffle Sauce
  9. Three-peppercorn steak spice
  10. Fresh garlic, rosemary & thyme

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Cooking Your Steak BBQ Method

Porterhouse, USDA Beef from Nebraska, 150 days corn fed

  1. You will need to light your BBQ and allow around 45 minutes for the charcoal to get to the desired temperature. Once your charcoal is suitable to cook over, carefully organize it in the BBQ so that you have a hot area and a cooler area on the grill.
  2. The temperature of your BBQ is very important, this is controlled through airflow. Have a look at your BBQ, there should be adjustable air vents. If the BBQ is running too hot, then they need to be closed to cool it. Likewise, if your BBQ is running too cold, open them up and allow the air to recharge your charcoal.
  3. While you’re waiting for your charcoal to be ready, season your steak. For this you will need good quality vegetable oil and sea salt or alternatively use the steak spice provided. Simply season each side of the steak with the oil and the salt or seasoning. We can now start BBQing!
  4. To BBQ the meat, you are looking to develop a charcoal crust on the outside of the steak. This is achieved by turning the steak often, every 30-45 seconds. Don’t worry about fancy grill marks! What we are trying to achieve is a flavourful crust, that means it must be a solid charcoal crust. Once the charcoal crust has started, move the steak onto the cooler section of the BBQ to finish cooking, continue to turn every 30-45 seconds. If needed, reduce how aggressive the heat via the air vents to control how evenly the steak cooks.
  5. How your steak is cooked is entirely up to you and how you enjoy your meat. Best practice is to use a small digital thermometer, but if you don’t have one not to worry you can always feel your steak instead.

Here is a quick guide to tell how your steak is cooked:

BLUE - The meat should have almost no resistance and be slightly spongy. Interior should be dark red, and meat should be just warm to the touch. 25-30°C.

RARE - The meat should have a slight resistance, but still feel soft. Interior should be dark red and almost have feel hot with juices flowing from the meat. 30-35°C.

MEDIUM RARE - The meat should start to have a slight spongy feel to it, but not firm. Interior should be a pale red and hot, juices should flow from meat. 38-43°C.

MEDIUM – The meat should be slightly firmer than medium rare, but still relatively soft. Interior should be a dark pink, almost red, juices should flow from the meat and start to be clear. 45-50°C.

MEDIUM WELL – The meat should feel firm and springy. The interior should be almost pale pink with clear juices flowing. 53-58°C.

WELL DONE – The meat should feel firm to the touch. The interior should have a hint of pink but not be too dry. 65-70°C. If you like your meat extremely well done bring it past 72°C.

6. When the steak is 2-3 degrees from desired doneness return it to the hot side of the grill, your aim is to finish off the charcoal crust. Continue turning the steak until you have a deep brown crust, you should be able to smell the smokiness now. Remove the meat from the grill and allow it to rest for 2-3 minutes before serving.

7. In your box you will also have received a truffle, sauce. To serve it alongside your steak, simply empty the sauce into a saucepan and gently warm until it just comes to the boil. Remove from the heat and transfer to your favourite sauce jug. Do not reheat.

You will need a frying pan big enough to fit the steak with a little room to spare. You’ll also need good quality vegetable oil and sea salt; rape seed oil and Maldon salt are good options. Before starting, your steak needs to be fridge cold.

Cooking Your Steak BBQ Method

Porterhouse, USDA Beef from Nebraska, 150 days corn fed

  1. Preheat your oven to 180°C. You may or may not need it, this is largely dependent on the thickness of the steak and the strength of your hob.
  2. Place a frying pan on a medium to high heat with good glug of vegetable oil. While you’re waiting for your pan to heat up, season your steak. For this you need good quality vegetable oil and sea salt or alternatively use the steak spice provided. Simply season each side of the steak with the oil and the salt or seasoning.
  3. The temperature of your pan is very important, both from a safety and flavour point of view. The oil should be hot enough that it just starts to smoke. If the oil is heavily smoking, then your pan is too hot, and your oil will start to break down and become bitter.
  4. To sear the steak, you must place it in the pan until it starts to turn golden brown. Don’t be afraid to turn your steak, you should turn it every 30-45 seconds. This process is only complete once there is a goldenbrown crust on either side of the steak.
  5. How your steak is cooked is entirely up to you and how you enjoy your meat. Best practice is to use a small digital thermometer, but if you don’t have one not to worry you can always feel your steak instead.

Here is a quick guide to tell how your steak is cooked:

BLUE - The meat should have almost no resistance and be slightly spongy. Interior should be dark red, and meat should be just warm to the touch. 25-30°C.

RARE - The meat should have a slight resistance, but still feel soft. Interior should be dark red and almost have feel hot with juices flowing from the meat. 30-35°C.

MEDIUM RARE - The meat should start to have a slight spongy feel to it, but not firm. Interior should be a pale red and hot, juices should flow from meat. 38-43°C.

MEDIUM – The meat should be slightly firmer than medium rare, but still relatively soft. Interior should be a dark pink, almost red, juices should flow from the meat and start to be clear. 45-50°C.

MEDIUM WELL – The meat should feel firm and springy. The interior should be almost pale pink with clear juices flowing. 53-58°C.

WELL DONE – The meat should feel firm to the touch. The interior should have a hint of pink but not be too dry. 65-70°C. If you like your meat extremely well done bring it past 72°C.

 

6. Once the steak is seared and you have checked the temperature, if it is still not to the doneness that you prefer it will need to go in the preheated oven. Once in the oven, continue to check the steak’s temperature and/or texture every 2 or 3 minutes until it has reached the required doneness.

7. When the steak is 2-3 degrees from desired doneness, place a knob of butter in the pan (if your steak is in the oven it will need to go back in the pan), allow the butter to just start to brown. Add garlic and rosemary or thyme. When your butter starts foaming, baste your steak for 20 seconds or so before removing the steak from the pan and allowing it to rest for 2-3 minutes before serving.

8. In your box you will also have received our signature truffle sauce. To serve it alongside your steak, simply empty the sauce into a saucepan and gently warm until it just comes to the boil. Remove from the heat and transfer to your favourite sauce jug. Do not reheat.

Norwegian King Crab Legs

King crab is naturally rich and sweet in flavour with a delicate, tender texture. With this in mind, our aim when cooking the crab is to allow its natural brilliance to be showcased, thus cooking it simply in lightly salted water.

  1. Fill a large saucepan with water.
  2. Lightly salt and bring to the boil
  3. Place the crab legs in the water and reduce the heat to a gentle simmer.
  4. Cook for 10 minutes.
  5. Remove the legs from the water and allow to drain in a colander.
  6. While cooling, prepare your lemon & garlic butter. Simply heat the sauce in pan until it has come to a gentle simmer – do not let it boil. Once simmering, carefully transfer the sauce to a blender (or use a stick blender) on low until the sauce comes together. Next, transfer to a serving jug. Do not reheat.
  7. Once the crab has cooled slightly, cut the crab legs open length wise with a pair of scissors.
  8. Pull out the crab meat, pour the sauce and enjoy!

Japanese Aubergine

  1. Pre-heat oven to 180 degrees Celsius.
  2. Cut aubergine in half and brush with a little vegetable oil.
  3. Place on a baking tray and bake for 4-6 minutes.
  4. While you are pre-cooking the aubergine take the spring onions and cut them on the bias.
  5. Remove aubergine from oven, set aside and cool.
  6. Spread the miso glaze evenly over both sides of your aubergine.
  7. When the main meal is approximately 10 minutes from completion place the aubergine back in the oven. Cook until the aubergine is nice and soft to the touch and the miso glaze has caramelized and is bubbling.
  8. Remove aubergine from the oven and garnish with spring onion and sesame seeds.
  9. Plate and enjoy

Chocolate Tart with Berry Compote

Truffle Negroni

Allegrini, Amarone Della Valpolicella