Every step of the way, ÉS Bisztró selects the very best of meat and mechanics to serve its signature steak.
Sirloin, rib eye and tenderloin are sourced from Austrian farms, carefully selected by ÉS’ dedicated butcher. Dry-aged for 28 days, the meat loses up to 15% of water for aroma and texture. To preserve the flavour, we never vacuum-pack the cut.
Then, on our US-manufactured Southbend broilers, we heat to 620°C in 90 seconds, which sears the meat to protein perfection.
ÉS’ signature herb steak is prepared from rib eye, the softest, most succulent, only slightly fatty best bit of beef. It is coated in suet, richly herbed and perfumed in basil and lavender, along with various other aromatic herbs like thyme and tarragon. The dish is served on a wood-heated slate tile, to taste and side dishes.