Black Rocks Grill
Sirloin £13.95 8oz £18.95 10oz
This steak is excellent from rare to well! The word comes from the Middle English surloine, which itself was derived from the Old French word surlonge, meaning sur la longe or above the loin. In Modern French, the term evolved to become aloyau or faux-filet. An often quoted, but incorrect, folk etymology suggests that sirloin comes from the knighting by an English king (various kings are cited) of a piece of meat!
Rump £12.95 8oz £18.95 10oz
Rump is considered one of the best (and most flavorful) beef cuts in many countries. Up to past medium to well is good but touching well might dry it out however a sauce can make a difference!
Ribeye£12.95 8oz £18.95 10oz
Because of excellent marbling in the meat of this cut it is loaded with flavor and remains tender during cooking. This steak will remain tender up to medium, though it is still good at medium well done, well done is a risk.
Fillet 7oz £16.95 9oz £20.95
The fillet is the “most-tender” cut of beef. Filet mignon (French for "cute fillet" or "dainty fillet") is a steak cut of beef taken from the tenderloin! Usually only 4-6 pounds per head of cattle making this a rare cut, enjoy this steak up to medium or stand the chance of it drying out!
- Firstly we do grill the steaks should you not want the Black Rock
- Seals in the Flavours and Juice keeping the Steak Quality good for the duration of eating!
- Keeps cooking heat for 35 minutes so your steak never gets cold
- Keeps warm for an additional 30 minutes ensuring a long and enjoyable meal with your conversation
- You can have it with any sauce to compliment the flavour
- We mature our meat for up to 50 days before serving it to you
- The meat is well trimmed so you get less fat and more value
- We select only the finest meat from experienced blockmen
The rest is up for you to come and enjoy!