At FIRE Steakhouse Dublin, we’ve specialised in premium Irish steak for over 20 years. Every year we serve thousands of Hannan’s dry-aged and Red Hereford Irish steaks. Choosing the right cut is one of the questions our guests ask most often, so here is our guide for finding the perfect steak.
Best Cuts of Irish Steak served at FIRE
Irish Beef and the Best Cuts of Steak served at FIRE
Steak Cuts
Rib Eye
For Steak Lovers
Our 12oz Peter Hannan Dry-Aged Ribeye is one of our most popular steaks. Expertly dry-aged in Himalayan salt chambers, it develops a rich, nutty depth of flavour while maintaining exceptional tenderness. We recommend it for guests seeking the fullest flavour experience rather than the leanest cut.
Sirloin
The Perfect Balance
Sirloin strikes the perfect balance between tenderness and rich beef flavour. With moderate marbling and a firmer bite than fillet, it’s a classic choice for steak lovers. Cooked medium rare, it develops a beautifully caramelised crust while remaining juicy and full of flavour.
Fillet
Ultimate Tenderness
The fillet is renowned for its exceptional tenderness and delicate flavour. As the leanest premium cut, it has a buttery texture that melts in the mouth, making it a favourite for those who value tenderness over marbling. We recommend enjoying it rare to medium rare to experience it at its very best.
Cote De Boeuf
Rich Bone-in Flavour
A Côte de Boeuf is a thick-cut, bone-in rib steak, celebrated for its rich marbling and exceptional depth of flavour. The bone helps retain moisture during cooking, while the marbling creates a juicy, tender steak. Best enjoyed medium rare, it’s the perfect choice for sharing or for guests who appreciate a truly indulgent steak experience.
Porterhouse
Two Steaks in One
The porterhouse combines a generous fillet and flavoursome striploin, separated by its signature T-shaped bone. Offering two distinct textures and flavours in one impressive cut, it’s best enjoyed medium rare and is perfect for sharing or those with a hearty appetite.
Delmonico Irish Sirloin Steak
Exceptional Irish Beef
Sourced from the finest Irish beef, it has just the right amount of marbling to deliver a juicy, flavoursome steak with a satisfying bite. Cooked medium rare, it’s an excellent choice for guests who enjoy a classic steak that’s both lean and full of character.
Steak Cuts Explained
In this video FIRE’s Culinary Director Richie Wilson will take you through each cut of beef.
Grades of Steak
Prime: The highest grade, characterised by abundant marbling, tenderness and exceptional flavour.
Choice: The second highest grade, offering good marbling and tenderness.
Other Grading systems - like Wagyu in Japan are known for their exceptional marbling and tenderness. FIRE welcomed the World’s Best Steak 2022 to our Dublin steakhouse for a limited time on an exclusive menu - serving the cuts: sirloin, filet and ribeye. This is a Japanese A5 Wagyu from Akune Gold. We also work closely with Finnow Farms, a family farm in Cork that breeds Wagyu.
Steak Cooking Techniques
Grilling: A popular method, where the steak is cooked over an open flame or charcoal, resulting in a smoky, charred exterior and juicy interior.
Pan-searing: cooking the steak in a hot pan to create a flavourful crust while preserving the tenderness inside.
Broiling: Cooking under direct heat, often in an oven, providing a similar result to grilling.
Sous Vide: A method of cooking vacuum-sealed steak in a precisely controlled water bath at a consistently low temperature, followed by a quick sear.
Steak Marinades and Seasonings
FIRE ages its steaks in two different ways: Irish Hereford Prime Aged Under Vacuum & Marinated with Garlic, Thyme. These steaks are packed full of juicy flavour, aged for 21 days in a vacuumed bag before being given a final touch with FIRE’s now-signature marinade of Irish Atlantic Sea Salt, fresh thyme and aromatic thyme.
Marinades often include a mix of oils, acids (like vinegar or citrus), herbs and spices to tenderize and flavour the steak. At FIRE our Irish Hereford Prime Aged beef is under vacuum and marinated with garlic and thyme.
Common seasonings include salt, pepper, garlic, rosemary, thyme and various dry rubs. At FIRE we served Hannan Meat’s Dry-Aged Irish beef. These cuts of beef our dry-aged to perfection in Hannan’s Himalayan Salt Chambers. Himalayan salt is exceptional in terms of purity an dits flavour enhancing qualities, the salt wall creates the perfect environment for the ageing process.
Private Dining
Located in the heart of Dublin, FIRE Steakhouse & Bar redefines group dining with an exclusive private experience tailored for any occasion.