What makes the most Delicious steak sandwich? Our answer: a crusty sourdough roll from Pioik Bakery finished over the wood-fire, filled with bush tomato sauce, charred onions and the hero: Firedoor’s signature dry-aged beef.
As part of Delicious Month Out, Firedoor will be serving up the ultimate steak sandwich! A feast in and of itself, our signature steak will create a sandwich like no other.
Since opening, Firedoor’s dry aged beef continues to make headlines. It began with chef and owner, Lennox Hastie, and his memories of Galician beef which was forever imprinted on his palate from his time at Etxebarri in the Basque Country. Hastie wanted to produce a steak that would give him an emotional response, so he began working with the farmers, the producers and the butchers to make the best of what was available. For four years, Hastie worked alongside Anthony Puharich from Vic’s Meat to create something that is truly amazing. The process involves a careful selection of animals that represent the best beef in Australia. The fat from the animal is then rendered which is used to paint the ribs until they are sealed under a layer, before dry-aging on the bone for more than 150 days. The process requires dedication, passion and time from a number of people. “There’s a lot that goes into it that people don’t necessarily understand when they order the steak, but, like a lot of good things, the proof is in the eating,” adds Lennox.
Firedoor’s steak sandwich will be available for lunch only on Thursday 12th, Friday 13th, Thursday 19th, and Friday 20th March for $120 per sandwich. Deliciously decadent, the sandwich is big enough to share or indulge yourself!
Delicious Month Out Steak Sandwich
Available during lunch on Thursday 12th, Friday 13th, Thursday 19th, Friday 20th March