The cut decides the bite. Fire, seasoning and sauce complete it.
We look at thickness, texture and marbling before a steak reaches the grill. Each one calls for a different balance of heat and seasoning.
Grass-fed beef
Ask your outlet which grass-fed cuts are available today. The team can help you choose the texture and preparation that suit you.
Explore the beef cuts
Open a cut to see what it is, how it cooks and which Ninan's dish puts it on the table.
The chef quotations describe cuts in general, not Ninan's dishes.
TenderloinLean, tender
A softer bite, with the steak in focus.
- What
- A fine-grained, tender cut with little visible marbling.
- How
- A thick portion leaves room to sear the outside while keeping the centre tender. The Godfather Steak uses herbs, pepper flakes and Dijon mustard with a butter or tallow finish.
- Why choose it
- Choose tenderloin when you want tenderness before richness.
See tenderloin on the menu“It’s very lean and succulent”
Chef Ben Waugh on Chateaubriand, Gordon Ramsay Restaurants, 2016
StripFirm, full flavoured
A firmer steak with a satisfying chew.
- What
- Strip sits between tenderloin's soft texture and ribeye's deeper marbling.
- How
- Even thickness helps the steak cook from edge to centre. Ninan's New York Strip Steak is listed with rich marbling and a robust finish.
- Why choose it
- Choose strip when you want a pronounced beef bite that still takes seasoning well.
See strip steak on the menu“I happen to love a strip steak because I love the texture of it.”
Chef Elizabeth Karmel, Steak and Cake interview
RibeyeMarbled, rich
Marbling that changes the whole mouthful.
- What
- Ribeye carries fine fat within the muscle. That visible marbling gives it a richer texture.
- How
- Fire browns the outside as the marbling softens. Ninan's Smoked Ribeye adds cracked pepper, chilli flakes, smoked sauce and lemon.
- Why choose it
- Choose ribeye when you want a fuller bite and bold seasoning.
See ribeye on the menu“I like meat with fat inside when it's marbled…”
Chef Wolfgang Puck, Tasting Table interview
Bone-inTomahawk and T-bone
Two ways to make the steak the centre of the table.
- What
- A Tomahawk is a bone-in ribeye with a long rib bone. A T-bone joins a strip side and a smaller tenderloin side around a T-shaped bone.
- How
- Thickness and bone shape affect how each steak cooks. Ask the team about the cut and portion available today.
- Why choose it
- Tomahawk Steak appears among the signature dishes. T-bone also appears in the Steak! Steak! Steak! sharing plate.
See the sharing plate“A porterhouse steak, for example, which is cooked on the bone, is always better.”
Chef Wolfgang Puck, Tasting Table interview
A closer look at Wagyu
Fine marbling. A softer, richer finish.
Wagyu describes a type of beef, not one anatomical cut or one feeding method. Its marbling is why the preparation can stay restrained.
Ninan's menu includes butter-grilled, hot pepper and creamy cheese Wagyu preparations. Ask the team which Wagyu cut and portion are on the menu today.
Explore Wagyu dishes“Eat a variety of protein foods to get more of the nutrients your body needs.”
USDA MyPlate, Protein Foods
Chicken, by preparation
The menu's chicken steaks differ by their seasoning and finish, not by a named anatomical cut.
Classic grilled
Herb-marinated chicken served with mash, vegetables and sauce.
Smoked
Smoked sauce, charred edges and a clean grilled finish.
Hot pepper
Black pepper, chilli and garlic lead the seasoning.
The sauce completes the cut.
Quality seasonings start with pepper, herbs and garlic. Fire adds char and smoke. Ninan's house-made sauces are prepared to complement the dishes they accompany.
Ask the team how pepper, mushroom or creamy cheese sauce changes the plate, and which sauce suits your cut.
Explore sauces and sides
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