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.