Welcome to the Steakboyz – meat lovers who unselfishly work their way through restaurants around the world, eating copious amounts of beef so that you know exactly where the best places are to tuck into juicy, delicious slabs of meat.

The Reverse Sear:
Cook a Perfect Steak Every Time

It’s payday and you’ve picked up a couple of thick, dry-aged matured bone-in ribeye steaks. Make sure you cook those babies perfectly every time. This may just be the best way to cook steak at home.

How would you like it done, Sir?

How you have your steak done is an important choice; and you want to choose medium rare.

Latest Reviews

CPT Review: City Grill

The City Grill is the oldest steak house at the V&A Waterfront. Rumour had it they are famous for their traditional South African dishes, but more importantly - beautifully matured beef steak. Let’s go have a look..

NYC Review: Harry's Cafe

1st Avenue has a new steakhouse on the block, and it’s a good one. Four Cuts opened last year - and refers to the four 28-day dry aged cuts - porterhouse, ribeye, New York strip, and filet mignon - beautifully seared at 800 degrees.

LDN Review: Hawksmoor

London's Steak Night took place at Hawksmoor in Knightsbridge, and we knew we were guaranteed one of the best steaks London had to offer.
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