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dry-cured-gammon-steak

Method

  1. Remember to remove your steaks out of the packaging, pat dry and bring to room temperature.
  2. Pre heat your griddle or heavy based frying pan until it sizzles when you add a drop of oil.
  3. No need to season this meat.
  4. Don't overcrowd the cooking base.
  5. Massage a little goose or duck fat into steak to form a thin film.
  6. Cook over high heat turning the steak only once after a rich, golden crust has formed, reduce heat to medium when crust has formed.
  7. Cook 5 to 6 minutes each side until firm to touch.
  8. Finish by adding a small knob of butter when frying or on the griddle.
  9. Leave to rest in a warm place for 2 to 3 minutes before serving.
  10. The meat will become more firm as it cooks, gently press with your thumb, the more spring back you get the hotter the protein cells have expand which means the more well done your meat is.