Signature tool
Cut guide
Choose a section of the steer to see what we cut from it. Then set your doneness and let the finder suggest a steak for tonight.
Primal section
Rib
The rib runs along the upper back. It does little work, so the meat is tender and laced with fat. Ribeye and tomahawk come from here.
- Tenderness
- Marbling
- Flavour
On our menu: Ribeye 350 g, tomahawk for two
Grill team says: Medium rare, so the fat renders and the centre stays juicy.
See the ribeyeDoneness
Slide to your steak
Doneness is a temperature, not a colour. We probe every steak at the thickest point and rest it for half its cooking time. Slide to see what each stage looks like inside.
- Stage
- Medium rare
- Core temperature
- 55 degrees
- Rest
- 5 minutes
- Texture
- Warm red centre, soft and juicy. The house recommendation for ribeye and striploin.
Cut finder
Three questions, one steak
Steaks finish over the hottest part of the fire for a dark crust, then rest on a warm rack.
Questions about cuts
Asked at almost every table
Is your beef Nigerian?
Most of it. Our ribeye, striploin, picanha and short rib come from grass fed cattle raised on the Jos Plateau and finished on grain for ninety days. Tomahawk and fillet are imported when local supply runs short, and your server will always tell you which you are eating.
What does dry ageing do?
Air and time in our 2 degree room draw out moisture and let natural enzymes soften the meat. The flavour turns nutty and deeper. You can read more in our journal.
Can I have it well done?
Of course. We will butterfly a thick steak so it cooks evenly without drying out, and we will suggest a cut with more fat to keep it juicy.
Why is the tomahawk so expensive?
It is a 1.1 kg rib steak with the full bone, aged 35 days, and it loses about a fifth of its weight in the ageing room. It feeds two hungry adults.
Your table is waiting by the fire
Book in under a minute. Tables for two to twelve, the ember counter for solo diners, and the vault for private evenings.