Ribeye Steak – renowned for its rich marbling, resulting in a juicy, flavourful steak, often cut from the rib section of the cow. The ribeye is typically taken between the sixth and twelfth ribs. The meat is known for being tender yet full of streaky intramuscular fat. At FIRE we serve 10oz Irish Hereford Prime Ribeyes and 12oz Hannan Dry Aged Ribeye on our A la Carte menu.

Sirloin Steak – a versatile cut, generally leaner than ribeye, offering a good balance of tenderness and taste. The sirloin comes from the sirloin section of the cow, which is on the back of a beef animal between the fore rib and the rump.

Filet Mignon Steak – is a slice of beef cut from the small, narrow end of the tenderloin. Located at the top of a cow or steer just ahead of the hind legs, the tenderloin has few connective tissues and carries no weight, earning it the tender portion of its name. The filet mignon, whose name derives from the French phrase meaning “delicate” or “dainty” fillet, is the most tender part of the tenderloin. Filet mignon is tender and has a delicate, subtle flavour.

T-Bone Steak and Porterhouse Steak – both cuts include a T-shaped bone and combine the flavours of the tenderloin and New York strip. T-bones and porterhouses are cut from the short loin area of cattle. The T-shaped bone that the T-bone steak is named after runs through two different kinds of steak. One side of the bone is an NY strip and the other side is a tenderloin filet: extra lean and super tender.

Tomahawk Steak – all the goodness of the ribeye, with plenty of marbling and fat running through it. The perfect steak for sharing!

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 o cooking vacuum-sealed steak in a precisely controlled water bath at a consistently low temperature, followed by a quick sear.

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.