Exclusively reared on hand-picked British and Irish farms, the beef we use at Son of Steak is dry and wet aged for a full 28 days. Every succulent steak is then skilfully hand-cut ready for searing.
With classic chips, hand chipped in our kitchen every day. Just check our boards to see exactly where today’s batch have come from.
Our unique steak sauce on the side.
And just a pinch of Maldon sea salt to finish.
The result? Tender cuts at your table in no time.
It’s time for the next generation of steak.
Over 18s Only