Steak blog
We write about what we do every day: dry aging beef, choosing cuts, doneness, and how the best steakhouses in the world serve their steaks.
Steak trivia · · 2 min read Steak Trivia: Viral Clips, Records and Knives
A viral TikTok about fork etiquette, Ikinari Steak's Tokyo record, a 328-metre meat skewer from China and the knife that reveals your nationality.
Around the world · · 3 min read World's Best Steakhouses 2026: What the Ranking Shows
We break down the 2026 World's 101 Best Steak Restaurants ranking: the winner, Spain's dominance, and what it means for dry-aged steak.
Steak trivia · · 2 min read Steak World Records: Metres, Ounces and an Airport Line
The world's longest steak measured 27.68 metres, and Philadelphia just set a Guinness record with a cheesesteak line. We check how big chain tomahawks get.
Around the world · · 2 min read How America's top steakhouses dry-age their beef
A patented Himalayan salt room, a glass ageing room with 140-day tomahawks and the famous butter platter from Brooklyn: how well-known US steakhouses dry-age beef.
Dry aging · · 3 min read Dry aged beef: what dry aging does and how long it takes
What dry-aged beef is, what happens to the meat in the ageing cabinet, how many days it takes and how it differs from wet aging. A clear guide from a steakhouse.
Cooking and serving · · 2 min read Steak on a volcanic stone: where it comes from and how to eat it
How steak served on a hot volcanic stone works, where the tradition comes from and how to eat fillet on the stone so that the last bite is as good as the first one.
Cooking and serving · · 2 min read Steak doneness levels: from blue to well done
Blue, rare, medium rare, medium or well done? Internal steak temperatures, what each doneness level looks like and which one to choose for ribeye, fillet and tomahawk.
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Try it with us in Zielona Góra, Poland
Steaks dry-aged in our own ageing cabinet and served on a hot stone. Amarone, Żeromskiego 16, on the pedestrian street.
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