● for the love of steak ●

It takes passion, knowledge and experience to serve the juiciest and most succulent steaks. That's why our cattle are reared on handpicked British and Irish farms – especially chosen by our own butchers – and fed on both grass and grain to produce full flavoured, quality meat.

Our beef is aged for 30 days, using wet and dry techniques for the optimum succulence. Our expert butchers then hand-cut every steak ready for our specially trained chefs to prepare, season and grill them to perfection.

Here we'd like to share with you our knowledge on each of the different steak cuts available at Miller & Carter – and why each one has earned its spot as part of our steak experience.

Steaks offered by steakhouse may vary. Please refer to each sites individual menu for the full steak range.

Find out more about our range of steaks

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Forerib

30-day aged ribeye (12oz)
Dry aged for minimum of 10 days then wet aged for a further 20 days

30-day aged ribeye on the bone (18oz)
Dry aged for a full 30 days

Australian grain fed Black Angus ribeye (8oz)
50 day wet aged

Long Bone Tomahawk (30oz)
Dry aged for a full 30 days

Our most popular steak – and often considered the most flavoursome – the ribeye has a ribbon of marbled fat, which melts when cooked producing a steak bursting with flavour and juiciness. Recommended medium.

Cut from the forerib and left on the bone for extra flavour, this succulent ribeye is great for sharing and is recommended medium.

Fine marbling results in an intensely packed flavour. Recommended medium.

The ultimate ribeye sharing experience and a firm favourite of our master butcher. Recommended medium.

Forerib Forerib
Forerib cooked Forerib cooked

Striploin

30-day aged sirloin (8oz/12oz)
Dry aged for minimum of 10 days then wet aged for a further 20 days

T-bone (16oz)

The ever-popular sirloin, with its distinctive ridge of fat on one side, has a delicate flavour balanced with a firmer texture. It's a fairly lean cut with some marbling, and a succulent steak especially when cooked medium-rare.

On one side a tender fillet, on the other a flavoursome sirloin, recommended at least medium rare.

Striploin steak Striploin steak
Striploin cooked Striploin cooked

Tenderloin

30-day aged fillet (8oz)
Dry aged for minimum of 10 days then wet aged for a further 20 days

30-day aged chateaubriand (16oz)
Dry aged for minimum of 10 days then wet aged for a further 20 days

So tender you could almost cut it with a fork, the finely marbled fillet is widely regarded as the most premium of cuts. It also has the subtlest flavour. Recommended medium-rare for optimum tenderness.

A special steak – and essentially a large fillet, made for sharing – prepared from the middle (the best bit) of the tenderloin strip, cut from the rump end. As with the fillet, is recommended medium-rare.

The classic tender fillet aged on the bone for intense flavour. Recommended medium rare.

Tenderloin Tenderloin
Tenderloin cooked Tenderloin cooked

Rump

30-day aged rump (8oz)
Dry aged for minimum of 10 days then wet aged for a further 20 days

45-day aged rump (9oz)
45-day dry and wet aged

The rump's rich flavour always makes it a winner. This firm-textured steak is a lean cut with no marbling, and is recommended medium.

Aged for an additional 15 days to intensify the flavour and enhance tenderness. Try it medium.

Rump Rump
Rump cooked Rump cooked