The best steak in Dublin city centre is not easy to make, but we are willing to go the distance.
When you have a steak at Morelands Grill, you are taking a gustatory pilgrimage from the rugged slopes of the Pakistani Himalayas, to the deserts of Australia, and from the dazzling Spanish coast to the rolling, emerald hills of South Leinster.
So what does it mean to have so many diverse landscapes and places represented in a single steak? And how does Morelands Grill bring together a world of flavor in every meal?
It all begins in the gently undulating hills of South Leinster where committed farmers raise cattle using natural grains and fresh grass, not hormones, antibiotics, and questionable feed. The small collection of farmers we source beef from are committed both to sustainability and to the health of their cattle, which we all know impacts the quality of the resulting beef.
The beef we use for our rib eye steaks goes on another journey of its own. This steak is sourced from Peter Hannon’s unique Himalayan salt chamber. Massive blocks of rose coloured salt sourced from the Pakistani Himalayas line the walls of Hannon’s specially designed salt beef chamber; the walls of salt slowly remove the moisture from the beef naturally. The result is a juicer, tender steak with a series of rich flavour tones.
The butcher we source our choice cuts from is McLoughlin’s of Dublin, a family-run business that has been in operation since the 1940s. The founder, Joe McLoughlin, was inspired by the cattle ranching in Australia and relocated there to learn the trade. Ranching skills acquired and his head full of new recipes and techniques, McLoughlin moved his growing family back to Dublin where they established Dublin’s premium craft butchers and have been satisfying customers and exciting chefs ever since.
If you thought this was where the steak’s journey ends, you’d be wrong. The grill we use at Morelands is just as integral a part of the process as the meat itself. Our Josper Grill is the stuff of legends. Based on the coastline of Barcelona and with over 25000 clients in 80 cities, the Josper brings a truly international flavour to the Morelands kitchen. It is a charcoal-only grill; the smokiness of the charcoal envelops the steak and leaves the meat with a lovely, slightly smoky fragrance. The extremely high temperatures (up to 500 degrees) the Josper is capable of maintaining ensure that your steak isn’t baked, but rather cooked to juicy perfection, muy rapido.
The most important part of the journey is, of course, the one your fork makes from the plate to your appreciative mouth. However, the confluence of international influences, family history, and modern technology that come together at Morelands to create the perfect steak are indicative of Morelands overall values. We belief in crafting beautiful meals with an Irish flair that we are proud to serve. Drop in sometime soon and experience our steaks for yourself, they’re out of this world.