To the Home of Australias Best Char Grill!
The Grill Room is an extension of Squires Loft South Yarra Steakhouse. Our food is hearty South African Inspired Steak, Chicken, Ribs and Seafood served in comfortable and accessible surrounds. Come and visit us... you'll be glad you did.!
There's nothing better than a juicy, flavourful, melt-in-your mouth, perfectly grilled steak that cuts like a hot knife through butter. High-end steak houses have proliferated in the past few years to the delight of many Australian diners and international visitors. Perhaps low-carb diets have contributed to their popularity. Or it could be the desire for simpler, heartier foods that thumb a nose at contrived fusion stacks piled high on plates. Whatever the reason, a good steak dinner is a treat many will indulge in happily.

However, there is much to be said about quality of meat and the specifications used by different steakhouses, which offer steak lovers the flavors and taste which make for a great steak. Cut and specification are important elements when choosing not only which steakhouse to go to, but which steak to order. You definitely want to be sure that if you want the best in steak, you go to a eatery that actually specializes in steak and meat products. Then you are assured of getting the best steak offering possible instead of steak merely just an incidental item on the menu.
If you enjoy a great steak meal and are looking for the ultimate steak and meat offering, you need to be identifying what type of beef each steakhouse uses, how the meat is yielded, cut, and aged. This will determine the difference between just an ordinary steak meal and a fantastic one to be remembered.
Properly aged beef is clearly superior in taste and tenderness. There are two ways meat is aged being wet-aged or dry-aged.
The dry-aging process begins in a strictly controlled temperature and humidity level–where beef ages for approximately 21 days. During dry-aging, two things take place. First, the additional aging time allows the breakdown of fibrous tissues and second, the monitored atmosphere causes evaporation–meaning that the meat loses its moisture. As moisture decreases and the meat consequently shrinks, the remaining flavour intensifies. Because of the extra time and the shrinkage of the meat, dry-aged beef commands a significantly higher price than wet aged beef does.
The wet-aging process is carried out with the meat carefully packaged to prevent oxidation. These bags are then placed into coolers for “wet aging” before the beef is finally cut and packaged. This extra time (in a controlled atmosphere) allows the fibres of the meat to begin to break down and reach an extra level of tenderness. Because wet-aged beef isn’t exposed to air (like its dry-aged counterpart), it doesn’t lose as much moisture through evaporation; and the result, - delicious, flavourful and tender meat.

Different outlets use different ageing periods. However, it is safe to say that the more time the meat is allowed to wet age, the better the end product will be. we allow our meat to wet age in a highly controlled environment for a minimum of 28 days, with the normal aging period being between 35-40 days. This maximises the tenderness of the meat and enhances the flavour even further. We know that every piece of steak we put out to our customers has been wet aged perfectly and will present an amazing texture and flavour”
However, choosing a steak is more than just how you want it cooked. The better steakhouses should offer their customers a good selection of sizes and cuts to suit individual tastes and preference. We always assist in explaining what different cuts involve as some cuts have more marbling (fat) or tendon than others which influence the taste and texture. Some people may want little or no marbling and maximum flavour, or perhaps, maximum tenderness and flavour and a strip of fat round the edge – however, bearing in mind that the cooking preference (rare-well done) will also affect the taste and texture of the steak. For instance, someone who orders a Scotch Fillet should be aware that it has a wonderful taste and texture but has quite a bit of marbling through it which only melts into the meat at a certain heat. So, ordering a Scotch Fillet rare may result in a steak which has fantastic flavour but perhaps too much fat which is fine if that’s what the customer likes.

At The Grill Room we feel it is important to try and understand what a customer expects from their steak so we can give them what we know they want, not what we think they will like.
Australians have been grilling steaks and pulling corks for decades, and during that time, we've discovered that many wines work pretty well. Steak calls for tannin and structure. The density of the meat, the concentration of flavor, the combination of protein and marbling – coupled with a well matched wine, all add up to a combination of tastes and flavours not always evident without the other.
Powered by OnlyBusiness.com