How to cook a blue steak

Despite the common conception that a blue steak is very quick and easy to cook it can in fact take as long, or longer, to cook than even a well done steak and requires skillful cooking and preparation.

A blue steak is almost completely raw on the inside and is only lightly seared on the outside. The reason it takes so long to prepare is that the steak has to be brought very slowly up to a core temperature of 60C. This is often done under hot lights at the kitchen pass or in a very low oven. It can take 20 or 30 minutes to achieve this temperature especially for very thick cuts of meat, such as our 12oz fillet steak. The steak is then seasoned and cooked for a matter of seconds on a hot pan or flame grill.

Halal Meats
Halal meats are available on request so please be sure to mention when you are booking.
Book well in advance to avoid disappointment as it may not always be possible to have halal
meats on short notice.

Orange and star anise soup

Orange and star anise soup with spiced orange and chilli butter

• 1oz Butter
• 1 Onion (Roughly chopped)
• 3 small butternut squash
• 2 small oranges (zest and juice)
• 1 litre of vegetable or chicken stock
• 3 whole star anise
• 2 gloves of garlic

Heat the butter I a large saucepan and add the chopped onion and garlic. Fry for 5 minutes until softened and add the butternut squash and continue to cook for a further 5 minutes.

Mix the orange juice, zest, stock and star anise and poor over the squash and simmer for 30 minutes until the squash has softened. Remove the star anise and puree in batches in a blender or food processor.

For the spiced orange and chilli butter which goes on top of the soup, beat 3 oz of butter and a small deseeded chilli. Add a pinch of turmeric and ground clove and from into a sausage shape using cling film. Refrigerate until set and cut into thin disks to serve on top of the soup.

The secret to the perfect steak

The secret to the perfect steak from Darwins

The meat must be hung for at least 21 days. Longer if possible.

The meat should be left at room temperature for a period before cooking. Putting a cold steak straight from the fridge onto a hot pan will cause the meat to become tough.

Sear on a very hot pan or grill until each side has a nice brown colour.

Season a metal oven flat dish and cook the steak to just below the temperature you want in an oven.

Take the steak out of the oven and rest for at least 5 minutes. Longer for more well done meats.

Finally finish the steak on a pan/grill and serve immediately.



Unlike many restaurants in Dublin we never add supplements to our pre-theatre menu. And considering the sirloin steak on this menu is a 9oz cut this is even more impressive.

Our Wine of the Month

Special wine this month on our list is from our French wine supplier Didier Fiat from Classique & Gourmet Wines:

Bourgueil 2009, Joel Taluau Domaine - €27


This 100% Cabernet Franc is a deep garnet wine with a toasty rich character and a hint of Bordeaux elegance. No oak is used to preserve its brilliant and ripe fruitiness. Medium to full bodied it pairs very well with Darwin's grilled steaks.

Special meat on this week is a 12oz Veal T bone at €29.





About Didier Fiat

Classique & Gourmet Wines Ltd. was founded by Didier Fiat, an award winning experienced Sommelier with 25 years experience in the wine industry.


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