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Gerard's choice
Essentials
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Sharing Steak For Two

5.0
Sharing Steak For Two
Cooked sirloin steak
Sharing Steak For Two
Sharing Steak For Two
Sharing Steak For Two
Cooked sirloin steak
Gerard King

Gerard's Suggestion

"I often cook a 'sharing' steak, rather than individual steaks, at home. There's a bit of added visual drama and there's nothing nicer than sharing a steak with someone. They're also very hard to over-cook! "
New

Sharing Steak For Two

5.0
dry-aged
native breed
grass fed

A fun, simple way to enjoy our exceptional steaks. Bigger than a 'steak for one', they're much harder to over cook too.

£23.50
(0 in basket)
Shipping calculated at checkout.

Why you will love our Sharing Steak For Two...

  • Heritage breed
  • Quick and easy to cook in a pan or over fire 
  • wonderful flavour 

These sharing steaks are a lovely option. Because they are bigger than a 'steak for one', they're much harder to over-do. Generally, they cook extremely well, allowing you to keep the middle pink whilst nicely searing the outside. There's something fun about sharing a steak: they look fantastic on a board on the table, cut into slithers as you go. Excellent for both frying on a griddle/pan or on a barbeque. 

All our sharing steaks come from our heritage breed, 100% grass-fed Suffolk beef. They have an exceptional flavour and, after a 5-8 week dry-hang in the shop, are very tender. 

Steak for two - which cut should you choose?

Sirloin - A reliably tender steak with masses of flavour and a nice layer of creamy fat. Although it takes flavour well, it doesn't need more than simple, good quality salt to make it sing. When cooking a sirloin, sear the fat side first (you'll have to hold it upright for this!) 

Rump - Low on fat, big on flavour, the rump is great value. Cook to medium-rare and slice across the grain to serve. 

Ribeye - A fantastic steak that has a knock-out flavour and plenty of marbling. Its extra 'eye' of creamy buttery fat keeps it wonderfully juicy when cooking, and intensifies the flavour too. Give this one a bit longer in the pan than you think, so that the fat gets really brown and crispy. 

Bavette - The bavette, or 'Skirt' steak, comes from the flank (underbelly) or our slowly-reared Suffolk beef. It's a richly flavoured steak with a loose texture (takes sauces well) and plenty of marbling. Cut into thin slithers across the grain when serving. 

All these wonderful steaks will benefit hugely from being cooked at room temperature, and left to rest for 10-15 minutes after cooking. Put on a wooden board and slice across the grain to share. A treat. 


Allow min 250g per person

Gerard King

Gerard's Suggestion

"I often cook a 'sharing' steak, rather than individual steaks, at home. There's a bit of added visual drama and there's nothing nicer than sharing a steak with someone. They're also very hard to over-cook! "

Want to know more?

Our beef comes from trusted local Suffolk farms, carefully selected for their dedication to quality and sustainable practices. We work closely with farmers like Emily Winter, who slowly matures her 100% grass-fed Lincoln Red herd at Darrow Farm to produce exceptional beef, and the Somerleyton Estate, known for its regeneratively raised Welsh Black and Highland cattle. We are also proud to partner with Natasha Mann, whose award-winning Lincoln Reds graze by the River Alde’s lush meadows, yielding beautifully marbled, rich, and tender beef. Receiving whole carcasses allows us to hang the meat for 4 - 8 weeks (or more by request), ensuring superior flavour and texture.

What our customers say