The Rib-eye Prime Box £70

Unfortunately, as food allergens are present in our kitchen, I am afraid we cannot guarantee any food/menu items will be completely free from a particular allergen.

• Brazilian Cheese bread – MILK, EGGS
• Mixed marinated olives – SULPHITES
• Cheddar cheese - MILK
• Salami - SULPHITES
• Chorizo - SULPHITES
• Aji Criollo sauce - SULPHITES
• Peppercorn sauce - MILK
• Chocolate & salted caramel Cheesecake – WHEAT, SOYA. MILK, EGGS, NUTS

Please consume all food contents by Sunday, in the same week of your delivery date.

Our Viva steak boxes have been carefully crafted to bring the ultimate steak night to your home. Using reputable suppliers, we have been working closely together to hand select only the best cuts of steak.

Our cook at home steak boxes come fully equipped with a detailed instruction guide to make sure that your meal is simple and stress free. Our tender rib-eye steak box includes a three-course menu that will definitely get those taste buds tingling.

Begin with our signature cheese bread which can simply be popped in the oven and be served alongside our delicious antipasti.

Then onto the main event, our mouth-watering rib-eye steaks served with fresh asparagus and hand cut chips. Drizzle over some creamy peppercorn sauce and relax.

Finish your night with our indulgent chocolate and salted caramel cheesecakes whilst sipping our fresh caipirinha cocktails. It’s that simple.

Order deadline. Please note that all orders for our boxes must be placed by noon on Wednesday for delivery that week. We deliver throughout the UK but are currently unable to deliver to Northern Ireland.

If any dates for delivery are not showing, this means that we are unable to deliver on that day. Delivery will be made on the Friday of each week so you can enjoy your box on the Friday evening, or the Saturday or Sunday following delivery.

BRAZILIAN CHEESE BREAD – Pre-heat the oven (fan) to 180’C. Unwrap the cheese bread and place it onto roasting tray laid with grease proof sheet leaving with 1-inch gap between. Bake for 10 minutes or until crisp.

ANTIPASTI – Remove the antipasti from the bags and arrange it onto plate.

RIB EYE STEAK - Please take your steak out of the fridge at least one hour before cooking. It’s best to cook rib-eye steak to at least medium-rare, as this gives the fat enough time to render down and flavour the meat. Start by taking the steak out of its packaging, then sprinkle with plenty of rosemary & thyme salt on both sides from a height to get an even coverage. Get your frying pan smoking hot. Make sure your pan is large enough to fit the steaks in with plenty of room. Add the steak to the pan and cook on a medium-high heat for 2–3 minutes on each side. We recommend using a meat thermometer, the internal temperature should be 50°C for rare, 60°C for medium and 70°C for well- done.Remove the steak from the pan and leave to rest for 5 minutes.

ASPARAGUS - Fill a bowl with water and ice cubes and set aside. Plunge your asparagus spears into a pan of boiling water. Cook for 1-2 mins or until tender. Remove the asparagus with tongs or a slotted spoon and place directly in the bowl of ice water. Drain and pour over the Aji Criollo sauce just before serving.

PEPPERCORN SAUCE - This simple peppercorn sauce is packed with flavour and is a must-have when having steak. Simply warm through in a small saucepan until piping hot.

HAND CUT CHIPS – We have already blanched the potatoes in boiling water with caraway seeds. We have then already lightly roasted them. All you have to do is simply empty onto an oven tray and roast for a further 10 minutes in a preheated oven at 200’C (180’C fan), shaking the tray a couple of times during cooking.

CHOCOLATE & SALTED CARAMEL CHEESECAKE - Simply remove the cheesecake from box and enjoy it.

CAIPIRINHA COCKTAIL - The cocktail has already been pre-made for you. Simply give a good shake, serve over ice and garnish with lime. Then enjoy!