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.
Which steak should I order?
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
Soft • Lean • Delicate
The most delicate of the classic steak cuts, tenderloin is prized for its exceptionally fine texture and subtle flavour. It is naturally lean, remarkably soft and effortlessly refined.
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
Strip sits between tenderloin's soft texture and ribeye's deeper marbling.
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.
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
Marbled • Rich • Juicy
Ribeye is celebrated for its generous marbling and deeply savoury character. As the intramuscular fat renders over heat, it bastes the meat from within, creating a steak that is rich, juicy and intensely flavourful.
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 Cuts • One Steak • Sharing
The T-bone brings together two distinctly different experiences in a single steak: tenderloin on one side and strip on the other, separated by the unmistakable T-shaped bone.
One side gives you the delicate tenderness of tenderloin. The other delivers the deeper, beefier character of strip.
Dramatic • Generous • Sharing
A dramatic bone-in rib steak, the tomahawk is as much an experience as it is a cut. Its substantial size, generous marbling and long bone make it naturally suited to sharing and impossible to ignore when it arrives at the table.
See bone-in steaks on the menu“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
Luxurious • Marbled • Rich
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.
“Naturally high in protein.
Ninan’s
A lighter steak, cooked with the same care.”
Chicken Steaks
Lean • Tender • High Protein
Not every steakhouse experience begins with beef. Our Chicken Steak brings the same spirit of careful preparation to a leaner, lighter protein: tender, well-seasoned and finished for a satisfying balance of texture and flavour.
Classic grilled
Garlic, olive oil, salt and pepper with an herb-butter glaze.
Smoked
Cracked pepper, smoky seasoning and a hint of citrus.
Hot pepper
Black pepper, garlic, thyme and butter 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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