STK London has extended the National Steakhouse Month Wagyu menu to the end of July 2022. This July book into STK Strand or Westminster (or one of their other 24 restaurants worldwide) for a culinary journey around the world and sample premium cuts of Wagyu from Australia, Japan, America and beyond.
In London, a selection of four incredible new and exciting cuts are on offer including Jack’s Creek Australian Wagyu Ribeye, Red label American Wagyu Striploin, ITO Wagyu Tenderloin A5 and Mollendo Chilean Wagyu Tenderloin.
This Wagyu tasting experience is a celebration of National Steakhouse Month during July. Renowned for its fine dining, expertly mixed cocktails, high-energy music, fun happy hour and celebratory vibe means STK Steakhouse is one of the most interesting destinations to celebrate National Steakhouse Month.
Meat-loving diners will have their minds blown with a culinary journey of the most decadent cuts of steak prepared and cooked to your liking. You can begin with a light and delicate Wagyu Tartare served with Oscietra caviar, crispy capers and tapioca crisps, accompanied by a STK Martini or glass of champagne.
Relish in the unique taste and tenderness of Wagyu beef and enjoy the sensation of its rich flavour which comes from the intense, fat marbling, giving it a soft texture and totally unique taste. Not all Wagyus are equal. The team at STK Steakhouse have selected a variety of high grade Wagyu to enjoy.
Wagyu and Kobe beef have their own grading standard, which measures the meat’s intramuscular fat, also known as marbling. Marbling is that web of creamy white fat that goes through a cut of beef, and which gives it tenderness, juiciness and richness. This score is called MS or Marble Score. Grading standards go from 0 (marble-free) through to 9 (very high). Only in Japan, where beef was first bred to achieve maximum marbling, can a score of MS10+ be achieved.
With marbling now in hand, there is a selection of four incredible new and exciting Wagyu cuts are on offer. You will be able to choose from:
Jack’s Creek Australian Wagyu Ribeye, 550 days grain-fed, 7-8 MS (marble score)
Red label American Wagyu Striploin, served with Wagyu caramelised onions, 6-7 MS
ITO Wagyu Tenderloin A5, 750 days grain-fed
Mollendo Chilean Wagyu Tenderloin, 7-8 MBS, 500 days grain-fed.
Adding to the decadence there are four toppings you can add including: Umami A5 butter, A5 Miso Bacon Butter, Wagyu Tallow Caramelised Onions or Bourbon Bacon Marmalade. To accompany the premium steaks, and complement the meaty flavours, adding creamy side dishes would work well like black truffle mac n cheese, creamed spinach or mashed potatoes with a parmesan crust.
For wine pairing, depending on the origin of the Wagyu steak, the restaurant’s sommeliers recommend choosing wines from the Unique and Classic Fine Reds menu that include both Old and New World wines. For something a little lighter, a rose wine such as Rose Gold, Côtes de Provence Rosé would work and is exclusively available at STK Steakhouse.
For a meal of dynamic fine dining, make sure you don’t miss out on the special National Steakhouse Month menu which is on until the end of July.
To book visit: STK London The Strand or STK London Westminster
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All imagery courtesy of STK.