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The “first choice” steak for many patrons at the Grillhouse, our rump is wet-aged for a minimum of 14 days to give you that steakhouse flavour and tenderness that you expect. 4 in a pack
For the ultimate in tenderness and luxury cuts, try our fillet medallions. Sourced from trimmed A Grade fillet, these steaks are best served medium rare or rare. 4 x 250g portions.
The instantly recognisable T-bone is for people with serious appetites! Consisting of a sirloin and fillet steak separated by a T shaped bone, this cut is known in Italy as a Bistecca Fiorentina. 2 in a pack