steak | fish | bar
steak | fish | bar
Thursday, July 30th, 2026
It is the question almost everyone asks when the menu arrives at the table. The choice can seem complicated. Yet the best cut is not necessarily the largest, the most marbled or the most prestigious. It is the one that truly reflects what you enjoy: almost melt-in-the-mouth tenderness, a firmer texture, a balanced flavour or all the richness of generously marbled beef.
Every cut has its own distinctive profile. Our steaks are selected from exceptional Certified Angus Beef®, with the exception of our New York strip, which is USDA Prime – the highest grade awarded to beef in North America. Our ageing methods then allow the meat to develop greater tenderness and depth of flavour.
Before reaching the grill, most of our cuts are wet-aged for a minimum of 30 days. During this process, the enzymes naturally present in the meat gradually tenderise its fibres and deepen its flavours. Our pièce de résistance, the Prime ribeye, is the only cut to be dry-aged on site for at least 45 days, creating an even deeper, more concentrated flavour.
Just before cooking, each steak is lightly seasoned with oil, salt and pepper. It is then seared on our infrared grill, which reaches temperatures of 1,600°F. This intense heat rapidly creates an even caramelised crust around the meat, helping to retain its juices and tenderness at the centre. It is a distinctive cooking method that lies at the heart of the Boefish experience. Each steak is finished with a light drizzle of parsley butter. Here, at a glance, is what makes each of our cuts unique.
Tender and delicate
Remarkably tender, with a delicate flavour and a beautifully soft texture.
Balanced and full of flavour
The perfect balance of tenderness, marbling and intensity, with a distinctive yet refined beef flavour.
The pièce de résistance
A juicy, generous cut with remarkable depth of flavour.
Generous, with the character of the bone
A thick, beautifully marbled cut offering rich flavours and delicate buttery, nutty notes.
Spectacular and made for sharing
An impressive bone-in cut designed to make an entrance at the table.
Some guests seek the delicate tenderness of filet mignon. Others prefer the balance of the New York strip, the richness of the ribeye or the generous character of a bone-in cut.
Begin with the cut you already love. Then, on your next visit, allow yourself to discover a different texture, level of marbling or intensity of flavour.
Reserve your table, find your signature cut and share it with us by tagging Boefish on social media.