OUR STEAK SELECTION

From Filet to Tomahawk ... every steak has its own character

Find out more about our selection of steaks & get a small foretaste of your next visit to DOOR No. 8 Steakhouse!

 

(You can find our Steak AddOns, Steak Crusts and Specials in the menu)

CLASSIC STEAK CUTS

FILET

Tenderloin, the finest and leanest cut of beef. Very mild and juicy in taste & absolutely tender. Classically, it is served as a "whole cut".

DOOR-NO-8-STEAKHOUSE-Steaks-Skizze.jpg

RIBEYE

A cut of Roastbeef with the classic grease eye. The meat is finely marbled, juicy and very aromatic. The mixture of soft and firm meat gives this cut its exciting taste and structure. Of course, you decide for yourself whether you want to cut away the fat or enjoy it!

steakTASTE                                            FATamount
               mild                                                        lean
steakTASTE                                            FATamount
               aromatic                                                  marbled

FILET TIPS

Like the classic Filet this cut is from the Tenderloin and therefore an absolutely fine, tender and tastefully mild cut of beef.

It is prepared & served in smaller pieces, thus each piece has more crust/roasting flavors.

CHATEAUBRIAND

The largest Cut of Tenderloin, it is also known as "Center Cut". It is not without reason, that it is also nicknamed the "golden middle piece", because it is the finest. leanest and juciest cut of beef.

With its 550g it is perfect to share for two.

steakTASTE                                            FATamount
               mild                                                        lean
steakTASTE                                            FATamount
               mild                                                        lean

SPECIAL STEAK CUTS

DOOR NO. 8 SPECIAL CUT

A cut from the beef's back, with an aromatic and buttery rim of fat that is soft and pleasant to eat. The taste is incredibly voluminous, the meat is tender and juicy.

It is served sliced and at the degree of doneness: medium.

FLAT IRON

A cut from the beef's shoulder. Compared to the Filet it also has almost no fat, but its taste is much more intense.

 

It is served sliced and at the degree of doneness: medium

steakTASTE                       FATamount
               aromatic                            buttery rim                                
steakTASTE                       FATamount
               aromatic                            very little

STEAK CUTS WITH BONE

TOMAHAWK STEAK

We lovingly call this cut the "Steak Hammer"!

A Ribeye on the extra-long bone. A real feast, not only for the eyes! Because the cut is prepared on the bone, the steak becomes even more juicy and aromatic.

Between 1.000g and 1.800g - our Service Team is happy to advise you which sizes we currently have.

T-BONE STEAK

On the famous T-Bone! Two steak cuts in one: a smaller piece of Filet (Tenderloin) on one side of the bone, and a larger piece of Strip Steak on the other.

The Filet is lean, tender and mild in taste. The Strip Steak is characterized by a firmer meat with an aromatic taste. A wonderful steak combination.

DOOR-NO-8-STEAKHOUSE-Steaks-Skizze.jpg
steakTASTE                                                  FATamount
               aromatic                                                       little
steakTASTE                                                  FATamount
               very aromatic                                                marbled

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