Flame Grilled Goodness
Slow cooking is the method undertaken here at SteakGrill SteakHouse to cook the meats, to guarantee that every bite is absolutely delectable, perfectly cooked and juicy. This is the key to the special, unforgettable experience unique to dining here. The meats undergo meticulous selection, ageing and various culinary methods to achieve that perfect blend of flavour and texture that everyone enjoys.
At its heart, dry ageing is about respect for quality ingredients and trust in technique. Only premium beef is chosen for this process, as time reveals character rather than conceals imperfections. Each cut tells its own story, shaped by time, care, and craftsmanship.
For diners, dry-aged beef offers more than a meal, it is an experience. A chance to savour nuance, appreciate texture, and discover a refined expression of beef at its finest. We invite you to indulge in this tradition and experience how patience elevates flavour in the most rewarding way.
AGED LIKE FINE WINE
Dry ageing is a time-honoured craft that transforms exceptional beef into something truly remarkable. Rather than relying on haste, this process embraces patience, allowing carefully selected cuts of beef to rest in a controlled environment where temperature, humidity, and airflow are precisely managed.
Over time, moisture slowly evaporates from the meat, concentrating its natural flavours while tenderising the muscle fibres. What emerges is beef with greater depth, richness, and complexity, notes that are often described as nutty, buttery, and deeply savoury. This is flavour that cannot be rushed or replicated.
Dining Experience
Ensure Quality and Dedicated
OUR MENUS
