FIRE Steakhouse and Bar proudly introduces the esteemed Jack’s Creek Sirloin Steak, recently honored as the World’s Best Steak at the prestigious World Steak Challenge in London. Originating from New South Wales, Australia, this exceptional steak captivated judges with its rich flavor and tender texture.
Now available exclusively at FIRE Steakhouse, you can indulge in Jack’s Creek Sirloin Steak for €90 per person, for a limited time. Alternatively, guests can experience a meticulously curated set menu, crafted by Culinary Director Richie Wilson, priced at €115 per person.
The set menu commences with a starter of David Keane’s Connemara Oysters, complemented by Dingle Gin and citrus & white balsamic pearls. The highlight of the meal is, of course, the 8oz Jack’s Creek Sirloin Steak, expertly cooked over an open flame and served alongside sweet potato fries, pomegranate, watercress & rocket leaves, and drizzled with honey & mustard dressing. Accompanying sauces include a choice of Chimichurri or Béarnaise. To conclude, guests can enjoy the exquisite Drunken Saint Cheese from Co. Meath, featuring apple brandy washed Camembert, sourdough croutes, and blood orange and rhubarb chutney.
Richie Wilson, Culinary Director at FIRE, played a pivotal role in both the competition and judging process of the World Steak Challenge. He expressed his pride in Ireland’s representation and the pleasure of sampling top-tier steaks from around the globe.
The World Steak Challenge draws participants from across the world, with stringent judging criteria focusing on consistency in preparation and presentation. The culmination of the 2023 competition saw an exclusive awards ceremony at Smith & Wollensky in London, where Jack’s Creek Sirloin Steak emerged triumphant for its unparalleled flavor and texture.
Raised with care by Albers Wholesale in New South Wales, Jack’s Creek Sirloin Steak originates from the Wagyu Black Angus breed, ensuring superior quality and taste. FIRE Steakhouse remains committed to serving this exceptional steak alongside other award-winning cuts from esteemed suppliers such as Hannan Meats and Irish Hereford Prime.
Richie Wilson’s culinary journey spans over three decades, characterized by a steadfast commitment to quality and sustainability. As Culinary Director of FIRE Steakhouse & Bar and SOLE Seafood & Grill, he champions the farm-to-table and sea-to-plate experience, showcasing the finest Irish ingredients.
With its unwavering dedication to excellence and passion for showcasing premium cuts, FIRE Steakhouse invites diners to savour the unparalleled experience of the World’s Best Steak.
To avoid disappointment, ensure to book your table at FIRE Steakhouse and Bar to experience the World’s Best Steak for yourself by visiting https://www.firesteakhouse.ie/
