Having found the perfect premises in 80 Aungier we found that the building at the back of Darwin’s crossed onto Stephen’s street, ironically the location of Michael Smith’s late father Sean Smith ‘s butchers for 25years. The connections of these two buildings allowed us the space to build a state of the art kitchen alongside an in house butchers where all our meats are specially prepared.
Our kitchen staff, alongside our in house butcher Michael Smith, prepare and cut all of the meat on our menu in the butchers attached to the rear of the restaurant. All of our fillet steaks are rolled in cling film and shaped to perfect circular cuts. Through a very careful rotation process our chefs and Michael only allow steaks which are perfectly aged and matured to be served in the restaurant.
The secret to the perfect steak
- 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.
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