Our Award Winning Steak Pie for only £7*
Exclusively for our Gold card members in store this weekend only!
Full of flavour, our hand made Steak pies are filled with traditionally matured homemade stew and topped with a light buttery puff pastry.
A firm favourite for everyone here at S.Collins & Son and perfect for a Sunday lunch with the family.
Don't forget to take a look at our other bakery products too.
For more information on the Gold card click here.
*Valid in-store only from 15/06/17 to 17/06/17
We'll be making an appearance at the Royal Highland Show this year! Now celebrating its 177th year, The Royal Highland Show is one of Scotland's most iconic events, showcasing the very best of farming food and rural life. A great day out for everyone of all ages, get up close to the country's top quality livestock, taste exceptional food & drink and experience rural living at its most vibrant.
We will be showcasing our talents at a Butchery Demonstration with our friends at Quality Meats Scotland on Friday 23rd, so make sure you keep an eye out for us! Or maybe an ear for John's bad jokes!
To learn more about the Royal Highland Show, click this link to go to their homepage!
Father's Day is just around the corner, so get your butts down to the store and pick up some juicy steaks for the big man! We'll even toss in a free sauce of your choice to make it better! Only for this weekend though!
Don't forget out our Steak Meal box too! Plenty in that butchers box and a free bottle of win to go with it!
The Gala Day is this Saturday 17th, and we'll be there! Kicking off from 11am, this exciting event for the town includes hot food, toys, treats, live music, a parade and even special guests Mickey and Minnie Mouse!
Come see the hot tasty foods we'll have for sale and walk amongst the fantastic residents of these twin towns!
If it's anything like last year, we'll all have a super time! Let's hope the rain stays away!
The gala runs until 4pm, so make sure you're there early to walk amongst the fantastic stalls and attractions!
First, choose your steak
- Fillet is the most tender and expensive of steaks, but can be a little tasteless.
- Sirloin and Rib-Eye tend to be a little less tender but the fat cover and marbling makes them far tastier. However at S.Collins & Son we dry age both our Rib-Eye and Sirloin steaks to ensure they stay nice and tender!
- Rump steak is the least expensive and succulent of the frying steaks but in some opinions the tastiest.
Make sure your steak is at room temperature and that your pan is red hot. Immediately before cooking, lightly oil your steak with rape seed oil (this has a higher flash point) and season well.
Place your steak flat on the pan and cook on full heat for 2 minutes (for a steak that is about ¾”). Do not move the steak about. After 2 minutes, remove the steak from the pan to give the pan time to get back to full heat, and then replace the steak with the uncooked side down for another 2 minutes. Remove the steak and leave to rest on a warm plate for at least 4 minutes while you make the sauce.
Deglaze your pan with brandy or whiskey then let it cool a little. Add a good knob of butter, cream and green pepper corns and warm through then stir in any juices from your resting steak. Pour a little of your sauce over the steak, serve with chunky homemade oven chips and a rocket salad with the best red wine you can find.
Your steak should be rare or, at the very most, medium rare- any better done than that and you will have ruined a good steak!