Steaks
Steaks are easy to find, but finding a steak that gives you a melt-in-your-mouth sensation can be a lot harder – lucky for you, Owton’s have a range of high-quality steaks available online ready for delivery. We dry-age all of our British steaks for a period of time to ensure that they remain the most delicate and delicious they can be, giving you a truly tender meat. Whether you’re treating a special someone with a Cote De Boeuf, grilling pork steaks on the barbecue or perhaps stocking up with our famous steak box, we’ll be able to deliver your freshly butchered steak to your door.
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British Steaks Delivered Fresh and Fast
Steak from a butcher compared to a supermarket may be more expensive, but the quality and flavours you’ll get far outweigh the price difference (especially when it’s an Owton’s steak!). With our wide range of steak cuts, including flat iron steaks, fillets, and tomahawk, preparing a restaurant-quality steak at home is simple.
What’s even better is that we offer fast delivery to Hampshire, surrounding counties, and West London using our refrigerated vans – take advantage of our next business day delivery option (availability dependent) to place your steak order online.
Raise the Steaks With Owton’s
Chances are, you may have already eaten Owton’s steak in a restaurant, pub or hotel near you (we supply over 1000 trade customers with their meat), so why not take that restaurant-quality flavour and texture into your own kitchen?
The Owton family has a rich history of butchering high-quality and locally sourced steaks throughout the south, and we aren’t stopping soon! To discover more about our steaks, click the button below or speak to one of our team members.
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For stir-fry dishes, our butchers recommend rump steak or sirloin as the top choices. Both cuts are tender, packed with flavour, and respond beautifully to quick, high-heat cooking. Rump offers a slightly meatier bite, while sirloin is a bit more tender, making either ideal depending on your preference. The key is to slice the steak thinly against the grain to keep it tender and ensure an even cook. Marinate briefly or season simply, then flash-fry with your favourite vegetables and sauce for a quick, delicious meal.
To cook a steak medium rare, start by letting it come to room temperature as this helps it cook more evenly. Season it well with salt and pepper, then heat a pan or grill until it’s very hot. Sear the steak for about 2 to 3 minutes on each side, depending on the thickness, until a golden crust forms and the internal temperature reaches around 55°C. Let it rest for at least 5 minutes before slicing to keep it juicy and tender. This method works beautifully with cuts like sirloin, rump, ribeye or fillet.
Yes, fillet steak is one of the leanest and most tender cuts of beef, making it a favourite for those looking for a high-protein, lower-fat option without compromising on flavour. It comes from the least worked part of the animal, which is why it’s so buttery soft with minimal connective tissue or marbling. It’s perfect for special occasions, clean eating, or anyone who prefers a more delicate cut that still delivers on taste.
T-bone and tomahawk steaks are both bold, bone-in cuts that deliver on flavour and presentation, but they are different in both cut and style. A T-bone features two types of steak in one, with tender fillet on one side and juicy sirloin on the other, separated by a T-shaped bone. A tomahawk is a ribeye steak with the full rib bone left long and cleaned, giving it a striking axe-like appearance. Both are packed with flavour and ideal for the barbecuing!
Sirloin is one of the easiest steaks to cook, which makes it a great choice whether you’re new to cooking steak or just want something quick and reliable. It’s naturally tender, has a good balance of lean meat and fat for flavour, and cooks evenly with minimal effort. Simply season with salt and pepper, sear in a hot pan or on the grill for a few minutes each side, and let it rest before serving. It’s a versatile cut that works well with sauces, marinades, or just on its own.
Steak cooks quickly because it comes from tender parts of the animal that don’t need long, slow cooking to break down tough fibres. Cuts like sirloin, ribeye, and fillet have minimal connective tissue and a good balance of fat, which means they respond well to high heat for short periods. The aim is to get a rich, caramelised crust on the outside while keeping the inside juicy and full of flavour. This quick cooking method also helps preserve the natural tenderness of the meat.