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Gasworks Bar - The Steak Menu

Gasworks bar, Miramar

I thought it would be popular and boy have I had a lot of requests to share it once I had it ... well, the awesome Ben from Gasworks shared this with me last week.

Thoughts?
(leave a comment here or on their Gasworks Facebook page)



The House Specialty! At the Gasworks we take our Steak very seriously! All of our steaks come from the premier beef ranks of New Zealand’s best farms. They have all been wet aged for a minimum of 21 days which helps to ensure the beef is more tender than non aged beef. All of our beef is free of antibiotics, and hormone growth promotants and all of our beef can be traced from the plate back to the actual paddock on the farm.

Step 1: Choose your CUT

Primestar Aged Grass Fed Scotch Fillet Primestar 300g $31.90
Of Aberdeen Angus heritage and farmed on the Central North Island. This free range beef is aged minimum 21 days. The soft texture and gentle marbling make the scotch fillet an excellent choice.

Primestar Aged Grass Fed Eye Fillet 200g $34.90
The supreme cut, Eye Fillet is the most tender and delicate flavoured of all beef cuts. Free range farmed natural tender beef from Bos Taurus heritage, aged 21 days.

Wakanui Blue 100 day Grain Fed Sirloin 250g $27.90
Aberdeen Angus and Hereford beef fed on the coastal Wakanui pasture of South Canterbury for 18 months and then grain fed for the final 100 days. A truly special and tender beef with a consistent degree of marbling to provide increased flavour.

Prime Angus Rump 300g $23.90
Raised as nature intended this Aberdeen Angus Rump is medium tender, juicy and rich in flavour. Aged 21 days.

Step 2: Choose your TEMPERATURE


  • Blue Rare: 38 °C core temperature. Cooked very quickly, The inside is cool or barely warm.
  • Rare: 52 °C core temperature. The middle of the steak is red and slightly warm.
  • Medium rare: 55 °C core temperature. The steak will have a fully red, luke warm center.
  • Medium: 60 °C core temperature .The middle of the steak is hot and red with pink surrounding the center.
  • Medium well done: 65 °C core temperature. The meat is light pink around the edges.
  • Well done: 71 °C core temperature. The meat is grey-brown throughout and slightly charred.


Step 3: Choose your SIDES

You get two Sides included with your Steak

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