Steak cuts taste different because each part of the animal has its own texture, fat content, and natural flavour. Cooking styles like grilling, searing, or slow-roasting bring out these qualities in unique ways, which is why no two steaks ever taste the same. Here are simple, fun facts that help you understand why your favourite cut tastes the way it does.
Steak can feel serious, but at Beef & Bass, we keep it simple: you don’t need to be a “steak expert” to enjoy a good cut. Most people just want something juicy that makes them smile, and honestly, the same. We handle the cooking, the fire, and all the decisions. You just sit back, choose the cut that calls your name, and enjoy the moment.
Before you order your next steak, read this
1. Ribeye: The Cut With the Built-In Butter
○ Ribeye is prized for its marbling, the thin lines of fat inside the meat.
○ As it cooks, the fat melts into the steak, giving it a naturally rich, almost buttery flavour.
○ On charcoal, ribeye becomes smoky, juicy, and tender without any extra sauce.
Fun fact: Ribeye marbling is so important that some restaurants judge quality only by the fat pattern.
2. Sirloin: The all-rounder everyone loves
○ Leaner than ribeye but still flavourful.
○ Firm bite, perfect for people who want a clean, straightforward steak.
○ Great on charcoal because it gets a crisp crust without feeling heavy.
Fun fact: Sirloin is one of the only cuts equally loved by both steak beginners and steak obsessives.
3. Fillet: The softest steak on the plate
○ The most tender cut because it comes from the least-worked muscle.
○ Very lean, so it doesn’t have the deep flavour of ribeye; instead, it has a soft, delicate taste.
○ Works perfectly with very high heat for a quick sear.
Fun fact: A fillet can be cut with a spoon; that’s how tender it is.
4. Tomahawk: The showstopper
○ Essentially a giant ribeye with a long French-trimmed bone.
○ Known for its dramatic look, but also for its deep, rich flavour.
○ Perfect for slow grilling followed by a high-heat sear.
Fun fact: The bone is long, not for taste, but to mimic the shape of a tomahawk axe.
Fun facts about steak cooking styles
High heat caramelises the surface.
The smoke adds depth without overpowering the meat.
Fun fact:
That flavour everyone tries to describe as “restaurant steak taste”?
It’s just charcoal doing its job, no secret rubs, no magic marinades, just real fire.
Steak at Beef & Bass: cooked the way it should be
At Beef & Bass, all our steaks are 30-day aged and cooked over real charcoal, giving them a proper crust and a clean, smoky finish. We keep things simple on purpose when the meat is good, and the fire is right, there’s nothing else to hide behind.
Our charcoal grill brings out:
○ A crisp, flame-kissed crust
○ A tender, juicy centre
○ Natural, balanced flavour
○ No grease, no heaviness
It is the kind of steak you can enjoy fully without feeling weighed down.
And behind it all is a team that genuinely loves the process.
Our chefs joke around while trimming the cuts, compare who landed the “perfect sear” of the night, and treat the grill like their favourite sport. There’s a rhythm to the way they work, one person seasoning, another tending to the embers, someone else finishing a plate with quiet focus. It feels less like a high-pressure kitchen and more like a group of people cooking together at home, each one knowing exactly what the other needs.
The atmosphere is warm, familiar, and full of small moments that never make it to the dining room: someone laughing at a shared joke, someone stealing a quick taste of a sauce, someone checking the flames because they “just know” when the heat is right. That sense of comfort and connection shows in the food. When people genuinely enjoy what they’re doing, the dishes come out with more personality, more care, more consistencyThat energy is part of what makes our steaks taste the way they do: focused, fun, and cooked with the same warmth you’d feel around a family barbecue, just with a bit more skill and a lot more charcoal.
Try our signature steak cuts
○ Ribeye 280g: naturally marbled, juicy, cooked over charcoal for a rich, smoky finish
○ T-Bone (priced per 100g): two cuts in one, great for sharing, full of flavour
○ Tomahawk (priced per 100g): impressive, deeply flavoured, cooked low and slow, then finished over high heat
All grilled over real charcoal, our signature cooking style.
Experience charcoal-grilled steak in Chelsea
If you love steak or want to try cuts cooked the way they’re meant to be, Beef & Bass is the place to start.