New cuts for an off-the-scale steak experience

Thought you’d tried it all when it comes to steak? Then think again. We’ve got four hot-off-the-grill additions to our menu at Miller & Carter Ruislip, which you might never even have seen before.

We can’t wait to serve you our latest cuts, handpicked by our master butcher and prepared to perfection by our expert grill-chefs:

30oz LONG-BONE TOMAHAWK STEAK – a delicious monster of a sharer which is still pretty new in the UK, so not many will know about it. But we’re here to spread the word. We recommend it medium.

9oz BRITISH 45-DAY AGED RUMP – aged an extra 15 days for an intense flavour and enhanced tenderness. Try it medium.

8oz AUSTRALIAN GRAIN FED BLACK ANGUS RIBEYE – wet-aged for 50 days to pack a massive flavour punch. Go for medium.

10oz FILLET ON THE BONE – classic tender fillet aged on the bone for extra melt-in-the mouth flavour. Recommended medium-rare.

And there’s more…

We’ve revamped our entire menu so it’s also groaning with fantastic new non-steak dishes, starters and desserts.

So why not book a table at your favourite Ruislip steakhouse and see for yourself what all the fuss is about?

There’s never been a better time for steak – or great food in general – at Miller & Carter Ruislip.