Our steak cuts at Miller & Carter

Our steak cuts at Miller & Carter

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. Each of our steaks are served with parsley butter, seasoned fries, balsamic beef tomato, your choice of steak sauce and a slice of our famous onion loaf. Fully savour the taste of your steak with our complimentary lettuce wedge and your choice of dressing.

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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
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.

30-DAY AGED RIBEYE ON THE BONE (18oz)
Dry aged for a full 30 days
Cut from the forerib and left on the bone for extra flavour, this succulent ribeye is great for sharing and is recommended medium.

GRAIN FED BLACK ANGUS RIBEYE (8oz)
50 day wet aged
Fine marbling results in an intensely packed flavour. Recommended medium.

LONG BONE TOMAHAWK (30oz)
Dry aged for a full 30 days
The ultimate ribeye sharing experience and a firm favourite of our master butcher. Recommended medium.

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STRIPLOIN

30-DAY AGED SIRLOIN (8oz/12oz)
Dry aged for minimum of 10 days then wet aged for a further 20 days
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.

T-BONE (16oz)
On one side a tender fillet, on the other a flavoursome sirloin, recommended at least medium rare.

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TENDERLOIN

30-DAY AGED FILLET (8oz)
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.

30-DAY AGED CHATEAUBRIAND (16oz)
Dry aged for minimum of 10 days then wet aged for a further 20 days
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.

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RUMP

30-DAY AGED RUMP (8oz)
Dry aged for minimum of 10 days then wet aged for a further 20 days
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.

45-DAY AGED RUMP (9oz)
45-day dry and wet aged
Aged for an additional 15 days to intensify the flavour and enhance tenderness. Try it medium.

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YOUR STEAK, YOUR WAY

Tell us how you’d like it cooked:
 

BLUE
Seared on the outside but completely red throughout

RARE
Seared outside and still 75% red through the centre

MEDIUM RARE
Mostly pink to red centre. Soft and juicy on the inside

MEDIUM
A more pronounced band of pink in the centre

MEDIUM WELL
Thoroughly cooked with a slight hint of pink inside

WELL DONE
Completely cooked until brown throughout
 

OUR MASTER BUTCHER’S GUIDE

Our cattle are reared on hand-picked British and Irish farms accredited to the highest quality standards. Our steaks are hand cut by our expert butchers and matured using our own Miller & Carter method for at least 30 days.

All our head chefs go through our dedicated Steak School where they learn the skills required to relax and ‘bloom’ the meat, then season and grill the steak perfectly

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