The weather is finally heating up, and so are the grills at Pallant Restaurant. On Friday 30th March we launched our new Steak Nights @ Pallant menu, available every Friday and Saturday from 5.30pm. Our best selling dish was our nice, juicy steak dishes so why not make an evening of it? But with so many different types out there, how do you decide which one to eat? Get to know our current cuts (plus Chef’s recommendation on how best to enjoy them), so the next time you’re looking for an evening out, you know exactly where to book and what to order.

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Get to know our 5 different cuts of Steak

Still regarded by many as the king of steaks, this is a prime cut and extremely popular. From the lower middle of the back, it does very little work which makes for an extremely tender steak. With very little fat, this is a cut which requires little cooking.

A classic steak, cut from the rear of a cow, it is a muscle which is used a lot during its lifetime. What it can lack in tenderness it more than makes up for in flavour. Rump has proved a popular cut for both steaks and roasts in restaurants due to its
versatility and affordability.

Also known as a short rib, this cut requires long slow cooking on the bone to produce a tender, melt in the mouth piece of beef. It is slowly braised and then cooked in a glaze for maximum flavour and tenderness.

Also known as an onglet steak, this is the cut often taken home by butchers, unfortunately for them it has become more popular in restaurants due to its intense flavour. Hanger steak requires fast cooking on a high heat and should be eaten rare or medium rare otherwise the meat can become tough.

Another of the prime cuts, this generous sized steak benefits from being cooked on the bone. Similar to a T-Bone steak which has a sirloin and fillet either side of a bone, this porterhouse has a more generous sized piece of fillet, offering the best of both worlds. We recommend ordering this steak slightly under your preference as the two cuts can cook at slightly different speeds

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