Chef Ioannis Grammenos launches world’s best steak menu

Lauded for its extensive offering of prime USDA and premium British cuts, Heliot Steak House has announced the World’s Best Steak Menu - a new, limited-edition menu showcasing the finest award-winning steaks from across the globe.

Created by Ioannis Grammenos - Executive Chef and the world’s first Meatologist™ - the special menu features three Gold champion steak cuts from last November’s prestigious World Steak Challenge, where Ioannis was head judge, and will be available from 3rd - 31st May only – so don’t delay!

Dry-aged with Cornish sea salt for 35 days, the Aberdeen Angus Sirloin Steak hails from Northern Ireland with a full rich and buttery flavour, whilst the Austrian Rib Eye Steak features strong intramuscular marbling and fat content, resulting in a special juicy taste and tender mouthfeel. Naturally grass fed on quality pastures, theArgentine Angus Beef Rib Eye Steak boasts an exceptional velvety flavour and tenderness.

The Gold-winning steaks will be available as stand-alone cuts and feature in specially created dishes by Ioannis, including Irish Sirloin Tataki with grilled asparagus, aged Parmesan and Greek olive oil, Austrian Rib Eye Steak Tartare with bone marrow, marjoram and caperberries, and an Argentinian Rib Eye Korean Style with Greek yogurt, cucumber, and mint.

The menu will be accompanied by thoughtful and nuanced wine pairings - handpicked by General Manager and Head of Wine at The Hippodrome, Salvo Russo - including Argento Altamira Malbec Uco Valley from Argentina, Rutherford Hill Merlot from Napa Valley USA, Chateau Vieux Sarpe St Emilion from France.

Located within The Hippodrome Casino, in the heart of London’s Leicester Square, Heliot Steak House specialises in dry aged USDA steaks, serving up nine different cuts cooked to orders on the standard menu.

The World’s Best Steak Menu will be available for the duration of May. To avoid disappointment, book via OpenTable here https://www.opentable.co.uk/r/heliot-steak-house-london