Our steaks come from a number of breeds- mainly Aberdeen Angus, Limousin and Simmental. They are all aged for a minimum of 28 days and are mostly fed on grass which makes them succulent, tender, and big on flavour. Working with some of Scotland’s top farms and butchers, head chef John Rutter set out to bring our customers the best possible steak experience. Thus, our innovative Grill Menu was born; a selection of top quality traditional cuts and featuring some regularly changing guest breeds such as Highland, Dexter and Belted Galloway, chosen for their texture and flavour. This is complemented by our a la carte menu which features Scottish seasonal produce, responsibly sourced and simply prepared to create a series of compelling dishes, including a tasty shellfish selection and mouth-watering desserts created by our in house pastry chef.
Like our food menu, our wine list is constantly changing. Kyloe, being a steak restaurant requires a wine list to match its food offering and needs to be tweaked regularly. Our in house wine specialist, Steven Strachan, sources wine from various suppliers with menu and clientele in mind. The recent addition of dedicated Malbec and Rioja sections have proven very popular – the characteristics of these varietals going hand in hand with the DNA of our steaks. We have an admirable selection of new and old world wines, and we believe that there is something for everyone on our list.
We trust you will enjoy the Kyloe experience and look forward to hearing your feedback.
(1) Topside (2) Rump (3) Fillet (4) Sirloin (5) Fore Rib (6) Rib Eye (7) Prime Rib (8) Feather Steak (9) Flat Iron (10) Silverside (11) Bavette (12) Thin Rib (13) Brisket (14) Thick Rib (15) Osso Bucco (16) Shin (17) Onglet
How to Cook the perfect steak…
For the perfect steak, start with the cut. Always choose a steak which is deep red in colour with a lot of marbling as this gives the most flavour and keeps the meat tender and moist.
Remove from the refrigerator at least an hour before cooking. Preheat your oven so it is as hot as possible. Season the meat on both sides with sea salt and black pepper. To maximise flavour, marinate the meat in garlic, thyme and olive oil for 24 hours before cooking.
On a stove with medium-high flame, heat some olive oil in an ovenproof pan. Place your steak in the pan and sear it on one side for three minutes then turn over and sear for another two minutes. Put the pan in the oven and leave to cook for the desired amount of time (indicated in the table below.) After cooking, rest the meat in a warm place for at least 10 minutes, this will allow moisture lost during cooking to be reabsorbed making the meat more juicy and moist. Before serving, reheat the steak in the oven for a couple of minutes and voila! A steak cooked to perfection.
Thickness Rare Medium Medium Well
1 ¼ inch 7 mins 12 min 15 min
1 ¾ inch 10 min 15 min 20 min