Producing a great cut of beef can take years – then all too often it's ruined in the last five minutes. Seasoning, grilling and resting the perfect steak isn't rocket science, but it IS a science. All our head chefs don't grill a single T-bone or ribeye until they've graduated from our very own, dedicated Steak School.
We choose specific cattle breeds for their flavour, texture, succulence and size. Some you'll be familiar with, others may sound pretty exotic: Charolais, Limousin, Hereford, Aberdeen Angus, Blonde Aquataine and Belgian Blue. We look for both cross-continental steers and heifers, only accepting cattle 30 months or younger, which ensures the muscles haven't been overworked and the meat is as tender as possible.
Our cattle are fed on both grass and grain, resulting in a fuller flavour and a beautiful marbled fleck of fat – when grilled, this fat melts down into the meat, making them even more juicy and delicious.
Every one of our 30-day aged steaks is hand-cut by our expert butchers. The trained eye can cut a steak to perfection, unlike a machine, ensuring only the top 4% of meat from every animal is given to us –which we then serve to you as part of our famous steak experience.
Unlike many other steakhouses, at Miller & Carter we provide a full steak experience for you without any of those nasty bill shocks.
Once you've decided which of our 13 steaks you'd like, and how you want it to be cooked, you'll also get to choose a steak sauce. Then we'll add our signature crispy onion loaf, a dressed iceberg wedge and a grilled balsamic-glazed tomato to complete your steak experience.
Of course, you may want to go for a luxurious little extra, such as our lobster mac & cheese that'll give your steak that final flourish. And, of course, a great wine to complement it.
So what are you waiting for? Find your nearest steakhouse and book in for the full Miller & Carter steak experience.