A citrus and smoked paprika marinated picanha, grilled fat-cap-out for maximum char and flavour, then sliced against the grain and fanned out for serving. A South American-inspired centrepiece that lets the fat cap do the work.

A classic steakhouse favourite — pan-seared sirloin finished with a glossy, brandy-flambéed peppercorn sauce. Quick enough for a weeknight, indulgent enough for a date night in.

Rib fillet seared to a deep crust and topped with a bold, umami-packed anchovy-miso butter, served with sweet blistered tomatoes. A punchy, unexpected flavour pairing that still lets the beef shine.

Crispy-edged double smash patties stacked with two melting cheeses and a smoky, charred leek aioli on a fresh toasted bun. The ultimate indulgent burger night, done properly.

The hero on any table - a reverse-seared tomahawk finished with a melting sun-dried tomato and rosemary butter. This is the one to slow down for.

The reverse sear method produces the most consistently perfect steak — cooked low and slow in the oven first, then seared fast and hot for the crust. Finished with chimichurri, this is the dinner party main that earns the most requests for the method. Make the chimichurri the day before. Everything else takes care of itself.