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ALDI UNVEILS MOST COMMON MIS-STEAKS IN TIME FOR FATHER’S DAY, ENSURING DADS GET THE VERY BEST THIS YEAR

  • Biggest mis-steaks include cooking steaks straight from the fridge and cutting the meat to check it’s done
  • Aldi has worked with top BBQ chef Mike Reid to reveal the ultimate guide to perfecting steak this Father’s Day
  • Aldi’s Wagyu steaks are back by popular demand after flying off shelves for Father’s Day last year. The range includes premium British Wagyu steaks from just £6.01 for 227g – as well as a NEW Tomahawk Steak (£13.49 for 1kg)

Supermarket Aldi is showing Brits how to ‘raise the steaks’ and impress dads with their grill skills this Father’s Day, by teaming up with Culinary Director of Gaucho Restaurants, Mike Reid, to create the ultimate guide to cooking steak just right. With research revealing that half of Brits (47%) burn food like steaks on the grill[1] and one in five (21%) serve their meat undercooked[2].

Shoppers can celebrate the ‘Day of Dad’ and test out their skills with Aldi’s brand new Tomahawk Steak (£13.49, 1kg). Juicy, thick and succulent, this crowd-pleasing whopper won’t disappoint dads. Not stopping there, Aldi is also bringing back its popular British Wagyu Steak range. Considered to be the most expensive and tastiest in the world, Aldi’s range includes the  Specially Selected Wagyu Sirloin Steak (£6.46, 227g), Wagyu Rump Steak (£6.01, 227g), Wagyu Ribeye Steak (£6.98, 227g), and Wagyu Fillet Steak (£7.48, 170g). Shoppers can find these tender treats on their shopping trip from 17th June – just in time for the big day!

Mike – who is also a regular on BBC1’s Ready Steady Cook – says: “I would always recommend cooking a steak such as Aldi’s British Wagyu Rump over fire – the combination of wood and coal gives a unique, smoky flavour to meat. Anyone in need of some pointers should follow my simple hints and tips; a failproof guide to getting restaurant standard steak at home – every dad’s dream!”

Mike Reid’s Guide to Perfecting Your Steak

Mis-steak: Cooking steak straight from the fridge

  • Mike’s Tip: Make sure you always take your meat out of the fridge at least half an hour in advance of cooking it. This will ensure your meat cooks through evenly at the desired temperature without having to overdo it.

Mis-steak: Getting the temperature wrong

Mike’s Tip: To master the grill you must first master the flame. If cooking with coal or wood, once lit, don’t rush to cook on them, give it time to die down. You need to wait for them to fully ignite and turn white. That is the best time to start cooking, and when you should add your food.

Mis-steak: Treating all steaks as equal 

Mike’s Tip: When cooking steak, remember that each cut needs to be cooked differently. Generally, the rule to work with is the higher the fat content the higher the initial heat you cook it on. If you have a leaner cut like fillet or rump, you want a gentler heat to cook over as you don’t have much fat to be rendering.

Mis-steak: Moving your steak too much when cooking it

  • Mike’s Tip: If your protein sticks to the grill when trying to flip, it’s not ready to be flipped. It will naturally release from the grill when it’s ready to turn. When you do turn something on the grill, return it back to the same spot – it’s the hottest part and will ensure your food cooks evenly.

Mis-steak: Failing to rest your steak

  • Mike’s Tip: It’s important to rest your steak after grilling – it ensures juices that have been released during cooking are absorbed, resulting in a tender and moist piece of meat. However long you cook your steak you should rest it for at least half the time. So if you cook for 10 minutes, rest it for 5 minutes.

Mis-steak: Cutting your steak to check it’s done

  • Mike’s Tip: Rather than cutting a steak to check it’s done, which leads to the loss of moisture, check the juices that naturally come out from the steak to know what temperature it is at.

Use the following as a guide:

Rare= Red juices

Medium Rare = Red juices with brown spots

Medium = ½ red and ½ brown juices

Medium Well Done = Brown juices with red spots

Well Done = Brown juices only

For those who don’t fancy cooking this Father’s Day, Aldi is also launching a supermarket first with its pre-cooked NEW Specially Selected Wagyu Topside Beef Slices (£2.49 for 80g); deliciously seasoned to accentuate its natural umami notes, these soft and tender beefy slices are the perfect sandwich filler for dads on the go.

Those prepping for a meat-alicious Father’s Day can find the Specially Selected Wagyu range, including the beef slices, and Tomahawk Steak on shelves from 17th June.

For more hints and tips, recipe suggestions and drink inspiration, visit Aldi’s Raising the BBQ Online Hub: https://www.aldi.co.uk/summer-bbq.

For more information, please contact the Aldi Press Office on:
T: 0207 479 0910 or alditeam@clarioncomms.co.uk

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