The weather is finally heating up, and so are the grills at Pallant Restaurant, Chichester . With their bright, airy dining room, and gorgeous courtyard space, Pallant is the perfect spot to unwind and soak up the early summer rays.
If you have found yourself asking this very question, then the team at Pallant have the answer. They have launched a brand new “Steak Nights @ Pallant” menu, available every Friday and Saturday from 5.30pm. With five cuts of steak on the menu, plus a plethora of sauces, sides and everything else a steak-lover could hope for.
All we have is one problem… with so many different cuts out there, how do you decide which one to eat? Get to know Pallant’s current cuts (plus their Chef’s recommendation on the best ways to cook and enjoy them), so you know exactly what to order and don’t make any “mi-steaks”.
Get to know Pallant's 5 different cuts of steak
Still regarded by many as the king of steaks, this is a prime cut, and extremely popular. From the lower middle of the back, it does very little work when part of a living cow, which makes for an extremely tender steak. With very little fat, this is a cut which requires little cooking.
A classic steak, cut from the rear of a cow, it is a muscle which is used a lot during its lifetime. What it can lack in tenderness it more than makes up for in flavour. Rump has proved a popular cut for both steaks and roasts in restaurants due to it’s versatility and affordability.
Also known as a short rib, this cut requires long slow cooking on the bone to produce a tender, melt in the mouth piece of beef. It is slowly braised and then cooked in a glaze for maximum flavour and tenderness.
Also known as an onglet steak, this is the cut often taken home by butchers, unfortunately for them it has become more popular in restaurants due to its intense flavour. Hanger steak requires fast cooking on a high heat. Chef’s tip: This steak should be eaten rare or medium rare otherwise the meat can become tough.
Another of the prime cuts, this generous sized steak benefits from being cooked on the bone. Similar to a T-Bone steak which has a sirloin and fillet either side of a bone, this porterhouse has a more generous sized piece of fillet, offering the best of both worlds. Chef’s tip: Order this steak slightly under your preference as the two cuts can cook at slightly different speeds.
Got a craving for steak now? Make a booking for Steak Night at Pallant Restaurant Chichester now. We’ll “meat” you there!