It all starts with great beef! Instead of serving a specific breed of cattle, we work with our suppliers for a specific grade of beef—USDA Prime Grade is the highest level American beef grading system for marbling.

At the meat packing facility in Wisconsin, our beef is wet-aged for 21 days and then blast frozen to -20°C.

We then slow-thaw the beef to a chilled state in our 0°C chiller.

Only when a steak is ordered by a customer do we bring it out of our chiller. We let it reach room temperature by resting the meat for at least 30 minutes (while the customer is enjoying our customary soup and salad).

When the steak is ready to cook, we pat the meat dry with a paper towel, then rub with some grapeseed oil, liberally apply Mediterranean Sea salt flakes and freshly cracked pepper. 

By default, we cook our steaks to medium rare using a high-temperature infrared broiler, for about a minute and a half per side.

Before serving to our customer, the steak is given a rest period of around 5 to 10 minutes.

Our methods and straightforward and simple to allow our customers to enjoy the steaks for their natural flavor.