Classic Lean Chilled Beef Steak

• Type: Classic lean chilled beef steak
• Cut: Topside / Knuckle (round)
• Texture & taste: firm grain, clear beefy flavor—gets even better with marination and resting
• Condition: Chilled (never frozen), vacuum-sealed
• Suggested thickness: 1.5–2 cm for quick searing (custom thickness available via order notes)
• Weight: Sold by the kilogram—choose your number of steaks (we recommend ~250 g per steak)
• Source: Brazilian beef from approved suppliers

• Consistent trimming and clean packing that protect shape and texture
• Reliable cold chain right to your door
• Chef-tested cooking suggestions for repeatable results
• Fast support—from thickness choices to serving tips

• Pan-sear: high heat, 90–120 sec per side for thinner steaks
• Quick grill: hot grill + short time for a golden crust and juicy center
• Reverse sear: low oven to near target temp, then a fast sear for a perfect crust
• Strips/Stroganoff: slice thin against the grain and stir-fry quickly

Core tip: always slice against the grain and let the steak rest 3–5 min before serving.

Chef’s golden tip: Because this cut is lean, marination matters. Marinate 2–12 hours with olive oil, garlic, black pepper, apple vinegar/soy, and rosemary.

• Quick sear steak: preheat pan, light oil, season (salt, pepper, garlic powder). Sear 1.5–2 min/side for thinner cuts. Rest 3–5 min.
• Peppercorn cream sauce: deglaze with stock/water, finish with cream and crushed black pepper.
• Steak sandwich: thin slices with sautéed onions & peppers + mustard mayo on brioche/baguette.

Pre-marinate + high-heat quick cook + slice against the grain + 3–5 min rest.

Yes—use appropriate thickness and a good marinade. Avoid overcooking due to the lean profile.

Medium-rare to Medium (about 54–63°C). A thermometer gives the best accuracy.

Absolutely—leave your request in the order notes or message us on WhatsApp.