The World’s Best Steak Arrives at FIRE Steakhouse and Bar

The World’s Best Steak at FIRE

Please note Jack’s Creek has now sold out. We were honoured to have this steak on our menu for a limited time.

Winner of the World Steak Challenge – Jack’s Creek Sirloin Steak

The World’s Best Steak has arrived at FIRE Steakhouse and Bar, as announced at the World Steak Challenge award ceremony in London last November. Jack’s Creek Sirloin Steak, hailing from New South Wales, wowed the judges with its full and robust tasting notes and melt-in-your-mouth texture. Every year, the World Steak Challenge offers the opportunity for the World’s most knowledgeable beef producers, chefs, butchers and more to gather in the same place and to celebrate the growing beef industry.

Available at FIRE for a limited time only – now sold out!!

The team at FIRE are honoured to be the only steakhouse in Ireland to host and serve the World’s Best Steak, available now at €90 per person for a limited time only. While you can enjoy this incredible winning steak on its own, served with delicious sides, Culinary Director at FIRE, Richie Wilson has also curated a mouthwatering set menu revolving around the winning steak.

Special 3-Course Set Menu

Priced at €115 per person, the set menu starts with David Keane’s Connemara Oysters, accompanied by Dingle Gin, citrus & white balsamic pearls. To follow, enjoy the showstopping Jack’s Creek 8oz Sirloin Steak, cooked to perfection over a live fire, and served with sweet potato fries, pomegranate, watercress & rocket leaves drizzled with honey & mustard dressing, and a choice of Chimichurri and Béarnaise sauces. To finish, the Drunken Saint Cheese hailing from Co. Meath, featuring apple brandy washed Camembert and sourdough croutes with a blood orange and rhubarb chutney will round off your meal with delight.

Richie Wilson & the World Steak Challenge

Culinary Director at FIRE, Richie Wilson, played an integral role in both the service and judging process in the competition. The responsibility of overseeing the service of each steak was a significant one, with each one having to be cut, prepared, and cooked in an identical fashion. Working alongside Richie was a team of highly experienced Irish butchers, brought to the competition for their world-renowned expertise. The dedicated team of judges, including FIRE’s Richie Wilson, lended themselves over two days to finding the best steak in the world.

Speaking on his experience of the competition, Richie explained;

“The World Steak Challenge is the search for the best steak on a global scale and stage, so being a part of that really is special. With so many Irish steaks winning medals, and with a team of Irish craft butchers preparing all entries for judging, it certainly makes me proud to be Irish. I will admit, the best part of it all is tasting the best steaks from across the world, heaven!”

The World Steak Challenge Awards Ceremony

The World Steak Challenge is a prestigious award recognised worldwide, in which both the judging and award ceremony were held at FIRE Steakhouse in 2021 and 2022. There are hundreds of applicants from across the globe each year and it usually takes the producers two years by the time they decide on the chosen cut of meat to getting it to the stage of competition. After two days of judging hosted at Vlees & Co Steakhouse in Amsterdam, 80 independent industry experts gathered to score all of the 2023 entrants according to both raw and cooked criteria. The aspect most important to the competition is the consistency of how the steaks are served, ensuring each aspect of the process from cooking to seasoning was identical for each entry.

In November 2023, over 150 people from across the globe gathered at the Smith & Wollensky in London for an exclusive awards ceremony. Before the much-anticipated announcement of the winner, a select group of guests were invited to a roundtable talk, focusing on the growth and sustainability of the beef industry, featuring exceptional insights from the most celebrated beef producers, vets, butchers, and chefs in the world. Following two days of judging, the winner was announced as Jack’s Creek Sirloin Steak. The judges concluded that the balance of the heavily marbled cut and the superior flavour of the meat was enough to earn the coveted crown of the World’s Best Steak.

Jack’s Creek Sirloin Steak

Jack’s Creek Sirloin Steak originates in New South Wales, Australia and boasts a long-lasting buttery flavour due to its careful breeding from the Wagyu Black Angus breed. The dedicated team at Albers Wholesale raise the breed on beautiful natural pastures of New South Wales. During the judging process, this steak stood out as it surpassed the judging criteria from flavour and aroma to mouth feel. Once arriving in FIRE Steakhouse, the meat is prepared with the upmost care and attention of the devoted culinary team.

This exceptional steak has received acclamation from the most qualified professionals globally, and you will have the chance to experience it in all its glory only at FIRE.

Ireland’s Medal Winners at the World Steak Challenge

Along with the overall winner, all entries have the chance to win a gold, silver or bronze medal, and both Hannan Meats and Irish Herford Prime, two long standing suppliers for FIRE have done exceedingly well in securing these medals. Hannan Meats took home a gold medal for their fillet steak, along with an additional gold for their sirloin and a silver for their ribeye. Irish Hereford Prime also took home a coveted gold medal for their ribeye steak and two bronze for both their fillet and sirloin. FIRE has proudly served these steaks for many years and will continue to do so as a part of their commitment to Irish suppliers.

FIRE’s Culinary Director Richie Wilson

Richie Wilson began his culinary journey over 30 years ago, demonstrating a passion for providing top-quality food. As a Dublin native, Richie trained in professional cookery and went on to win Young Professional Chef of the Year. After years of first-hand experience working in luxury hotels and restaurants, Richie’s culinary journey extended as he became the Culinary Director of FIRE Steakhouse & Bar and SOLE Seafood & Grill. Richie’s philosophy is one that honours sustainability and local Irish producers. He aims to connect customers with the wealth of amazing Irish ingredients on offer from both sea and land. He takes pride in following the farm-to-FIRE and sea-to-SOLE experience through.

FIRE Steakhouse and Bar

Open Monday – Friday 5pm – late

Saturday – Sunday 1pm – late

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