CHOP HOUSE SHARING CUTS
- Posted: 7th July 2016
From speaking with customers, a big part of the Chop House experience has been the sharing culture we have encouraged. Selecting a nice sharing cut of steak with starters and sides to share over a nice bottle of wine and some cocktails we feel is the best way to get the most out of your time with us. Our starter menu includes individual options such as shrimp tempura, oysters and roast scallops so you can chose one or two of each. Other starters like the hot chicken wings and fiery bbq ribs with sesame crust are also fantastic to share.
The stars of the show are of course our sharing steaks! Dry-aged for a 35 days and upwards and cooked over an open flame charcoal grill, each cut boasts different textures and are bursting with flavour.
The Chateaubriand is a celebration of texture, soft buttery and tender this steak is a delicious treat. Taken from the rear of the animal where the muscle is seldom worked and as a result is very lean with little or no fat. Our recommendation is for it to be cooked rare or medium-rare as the leanness means it will dry out if over cooked.
Our Porterhouse sharing cut is another very popular choice as it offers the best of both worlds…..3 worlds to be exact! Part sirloin, part fillet, part rump this cut is a hit with chefs and customers alike for this reason. As it is cooked on the bone with a slightly higher fat content this cut explodes with flavour! To accommodate all 3 cuts, we cooking it to medium is the best idea!
Last but in no ways least is our Bone-in Rib sharing dish which is a huge rib-eye steak, on the bone for sharing. Cooking it on the bone adds flavour and stops the meat from reducing in size during cooking. It's extremely flavoursome as the marbled fat content throughout the beef renders down when cooking and imbues the cut with great flavour. This steak is often described as the "butchers cut" as those in the know believe it has the best flavour. Our chefs suggest cooking it to a minimum of medium rare as too little cooking and the fat will not melt, leaving a tougher texture and reduce the flavour.
So, which kind of cut are you? And what sauce? Béarnaise or peppercorn? Chimmichurri or bone marrow gravy? Decisions decisions!!
Whichever cut you go for you’ll not be disappointed! Our decadent dessert menu and delicious cocktail offering completes the Chop House experience and our dedicated staff are on hand to help you with any questions and ensure you have a fantastic night!
We hope to see you soon!