Friday Night is Steak Night

Friday Night is Steak Night

Mark TurnbullSeptember 03, 2021

Free on Fridays... 

Free Steak Sauce when you buy any Two Steaks From our Friday Night Steak Menu! 

Butcher Dan’s Tips... 

1) Bring your steak to room temperature, remove from your refrigerator 30-45 minutes before cooking. 

2) Make sure your pan is really hot to sear the steaks, giving them colour and flavour. 

3) Learn to cook by touch - see Dan’s video on Turnbull’s Butchers YouTube Channel, how to cook the perfect steak. 

4) Rest your steak after cooking for as long as you cooked it, covering it with foil shiny side down. 

5) Practise makes perfect, the more you do it, the better you get. 

Why are Turnbull's Steaks so good?

All steaks are sourced by Turnbull’s master butchers through the local auction mart in Acklington or directly from our connections to local farmers. 

The beef is produced on the rich and fertile grazing pastures of the North Northumberland coastline. 

This method of buying gives Turnbull’s steaks complete traceability. 

The steaks are hung for 18-21 days, allowing the beef to mature for taste and tenderness, before being trimmed and hand cut by our team of skilled butchers to create the perfect steak. 

So why not give your loved ones the steak they desrve and share our passion for great Steak.

Cooking Guidelines 

Heat a tablespoon of oil in a frying pan until very hot then add a couple of knobs of butter. Fry your steak to your liking (see the table below) then remove from pan, cover in foil (shiny side down) and rest for as long as you cooked it. Serve with vegetables of your choice and your Turnbull’s Steak Sauce 

All steaks are sourced by Turnbull’s master butchers through the local auction mart in Acklington. 

The beef is produced on the rich and fertile grazing pastures of the North Northumberland coastline. 

This method of buying gives Turnbull’s steaks complete traceability. 

The steaks are hung for 18-21 days, allowing the beef to mature for taste and tenderness, before being trimmed and hand cut by our team of skilled butchers to create the perfect steak. 

So why not give your loved ones the steak they deserve and share our passion for great steak. Love Food, Love Local! 

Entrcote, Rump, Ribeye and T-Bone 

Rare 

2½ Minutes per side 

Medium 

4 Minutes per side 

Well Done 

6 Minutes per side 

 

 Fillet Mignon 

Rare 

3 Minutes per side 

Medium 

4-5 Minutes per side 

Well Done 

5-7 Minutes per side