Fancy a two-bar steak?

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Marbling refers to the fine veins of fat that run through steak – and are what make these cuts particularly tasty.
Marbling refers to the fine veins of fat that run through steak – and are what make these cuts particularly tasty.

Marble Restaurant, situated in a high-rise in Rosebank’s art and food hub, Keyes Art Mile, is known for its grand wood-fire grill, which serves as the eatery’s focal point. Two weeks ago, it introduced a speciality meat selection and invited the media along to the launch.

On offer are top cuts from local and international producers, so customers can now order some of the world’s best beef. Suppliers include Migo’s Jersey Beef from Tsitsikamma, which specialises in rearing hormone- and stimulant-free, pasture-fed, open-roaming cattle; family-owned local producer Chalmar Beef; and RR Ranch Northwest Meat from the US.

RR Ranch is a family-run entity that was established in 1968. It has achieved international renown and has been lauded for the levels of marbling in its meat. Marbling refers to the fine veins of fat that run through steak – and are what make these cuts particularly tasty. RR selections at Marble include wet and dry-aged rib-eye on the bone, Wagyu Hanger steak and Tomahawk steak.

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Wagyu, as foodies know, is a breed of Japanese cattle prized for their flavour, while Tomahawk steak has become popular in the past few years and gets its name from the extra rib bone it has for presentation purposes. The longer cut is effected to look like a Native American single-handed axe.

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“Not everyone can travel to New York, Tokyo, Paris or London to experience some of the best restaurants in the world, but we can provide it to them right here in Joburg,” says Gary Kyriacou of Marble. “We want to make sure that all of our guests have the opportunity to experience international wine and spirits, food, service and quality – and we are bringing it to them.”

So, what will such premium cuts cost you? According to the Marble menu, a 250g Wagyu Hanger Steak is R650; a 45-day wet-aged 350g rib-eye on the bone costs R990; a 700g, 45-day wet-aged Tomahawk steak is R1 950, and a 900g, 60-day dry aged rib-eye will set you back a cool R2 350.

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At the launch, the meat was served the best way: simply. It was cooked over an open fire, in true Marble style, to rare perfection. Waiters served platters of steak sliced into medallions, doused with knobs of butter and sprinkled with Maldon salt. Diners sipped on red wine as they forked the meat on to their plates. Delicious, but I’m not sure that I would part with such wads of money for it.

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For those with a taste and budget for luxury, go to Marble for the rib-eye of your dreams; it’s served with a choice of fries, salad and vegetables.

To book, phone 010 594 5550 or email reservations@marble.restaurant

Grethe Kemp
Trending co-editor
City Press
p:+27 11 713 9354
w:www.citypress.co.za  e: grethe.kemp@citypress.co.za
      
 
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