Description
THE PORK
Our loin steaks are cut from pork sourced from the Lincolnshire Pork Company — quality British pigs raised to high welfare standards here in Lincolnshire. Our butchers prepare each steak on site at Grasmere, so what arrives with you has been handled properly from the start.
COOKING YOUR LOIN STEAKS
The loin is lean, which means it rewards a hot pan and a short cook far more than a long, slow one. Don’t overcrowd the pan, and don’t skip the rest at the end — five minutes makes a real difference to a cut this lean.
In a pan
Take the steaks out of the fridge 20 minutes before you cook them. Season well with flaked salt and black pepper just before they go in — not before, or the salt draws moisture out of the meat. Get a heavy pan properly hot, add a little oil, and lay the steaks in. Three to four minutes each side until properly golden. In the last minute, add a knob of butter, a crushed garlic clove and a sprig of thyme and baste. Rest for five minutes.
On the barbecue
These cook well over direct medium heat — lean enough to handle it without drying out if you keep an eye on them. Three to four minutes each side, rested for five minutes before you slice into them.
In the air fryer
180°C for 12–14 minutes, turning halfway. Good colour on the outside, juicy in the middle. Check the internal temperature at the thickest part — 70°C before serving.
With a marinade
This is where the loin steak really comes alive. The mild flavour of the meat makes it the ideal candidate — even 30 minutes in a marinade makes a difference, overnight transforms it entirely. A few ideas that work particularly well:
Soy, ginger, garlic and a little sesame oil — brilliant on the barbecue or in a hot pan, serve with rice and something green
Lemon zest, olive oil, garlic and rosemary — Mediterranean and simple, good with roasted vegetables or a green salad
Smoked paprika, cumin and olive oil — smoky and warm, works beautifully with flatbread and a yoghurt dressing
Honey, wholegrain mustard and thyme — a proper British combination, serve with mash and steamed greens and deglaze the pan with a splash of cider for a sauce
WHAT TO DO WITH THEM
On a weekday evening when you haven’t planned anything: season well, fry in a hot pan for eight minutes total, rest while you make a quick sauce from the pan juices with a splash of white wine and a knob of butter.
For something a bit more considered: pan-fry with the butter and thyme method above, serve with a creamy mushroom and tarragon sauce and dauphinoise potatoes. Twenty minutes and it looks like considerably more effort than it was.
STORAGE & DELIVERY
Delivered fresh in chilled packaging. Keep refrigerated and use within the use by on the pack. Suitable for home freezing — freeze on day of delivery. For the 1kg and 2kg packs, freeze in portions of two and defrost in the fridge for 12 hours before cooking.
