At Kristians you get a choice of steaks depending on what we can find locally. Usually we will have a choice of Fillet, Sirloin and Ribeye which is cooked to your liking (we recommend rare to medium). When we buy the meat, we hang it in our cold storage where it dry-ages and depending on the cut of meat will determine how long we hang it for.
Our latest cut is a prime Uruguayan fillet, aged for 10 days to get the best tenderness and taste, this is served with roasted mushrooms, cherry tomatoes and triple cooked chunky chips. Accompanying the dish is a selection of salts, a sauce and one of our homemade butters.