All my steaks are from specially selected, prime beef. Properly aged to give you supreme tenderness and a full flavour.

Trust me, maturing beef properly makes all the difference!

Fillet Steak – considered by many to be the best steak of all, it is very lean and extremely tender. We remove the side chain and outer skin. I like to season and pan fry fillet steak until medium rare and serve with a peppercorn or Gorgonzola sauce.

Rib Eye Steak – this cut has grown in popularity and it is generally regarded as the King of Steaks. This wonderful piece of meat is well marbled, which bastes the meat during cooking. This steak is incredibly tender and is particularly suited for the griddle or barbecue.

Côte de Boeuf – this steak is basically an oversized double rib eye, served on the bone. It was named by the French and is very popular in the States. Best shared by a couple it can be cooked whole and carved at the table. Make sure you have an appetite and a good bottle of wine! 

Sirloin Steak – cut from the middle of the loin it has a distinct layer of fat to the outside. It is similar in flavour and tenderness to the rib eye but it is significantly leaner. The outer strip of fat bastes the meat during cooking. Sirloin can be fried or barbecued and also makes the best roasting joint.

Rump Steak – this is the largest of all steaks and has a slightly firmer texture then sirloin. It is also considered to have more flavour than other steaks. Rump is great griddled, fried or barbecued. We use the rump steak for our Souvalaki kebabs.

T-Bone and Porterhouse Steak – a Porterhouse is different to the T-Bone, although both are neighbouring cuts from the loin. The Porterhouse is cut from closer to the rump and has a bigger piece of fillet and less bone. It is also a larger cut of meat. The T-Bone is cut from further along the loin, where the fillet reduces slightly and the T-shaped bone is more visible. One of these beauties can feed two people well.

Marinated Rib Eye Steak – this is the same rib eye as above except that we smother the steak with our creamy peppercorn or Diane marinade. Well-suited to pan frying with a knob of butter. After frying let your steak rest for a minute while you deglaze your pan by adding a splash of brandy or wine. Pour this juice over your steak and serve.

Learn how to cook the Perfect Steak