Trinity Square is home to some superb bars and restaurants in central Nottingham. One of which is Son of Steak. A steakhouse with an affordable menu featuring a good variety of different cuts of beef. Our evening masterclass would unlock all the secrets of what makes a good steak.
The position that Son of Steak occupies in Trinity Square is a prominent one. The whole frontage of the restaurant looks out onto the square and even has a terrace for those warm, sunny days. Entering the restaurant is a bit like going shopping in a store belonging to All Saints.
We were greeted by Josh, who would be serving us the steaks and sides throughout the evening. A small area had been set aside for the event into which a horde of bloggers and social media influencers crammed into. With all the cameras around, you could have been at a fashion shoot.
A table was set up complete with knives and a chopping block and soon after, a whole range of steaks. Two men, one of which was on the meat production and butchery side, the other on the cuisine development side, took the masterclass to the masses.
The evening began with a talk on how the cattle are reared, going into fascinating detail about how low stressed animals create the best meat. A stressed animal will produce meat that is virtually black in appearance from the constriction of blood vessels. This isn’t something that I had considered or even heard about in the process of slaughter before.
After a chat about farming methods and the anatomy of the beast, we got to eat one. The starting steak was a picanha cut. Popular throughout South America and a cut that I have really began to enjoy, this was something that I was really looking forward to trying cooked by a restaurant.
The steak was sliced up and passed around on serving boards. Each table had around two pieces of steak each, as this was a tasting. The picanha had a good flavour but lacked seasoning around the outer crust. You could sense the flavour from the taste of the inside but a pinch of salt really would have benefitted the meat.
Our side dishes were arriving in between each steak tasting. We began with a delicious hash brown in a creamy sauce and also sampled crispy onion bhaji, fries, fried mushrooms and vegan curry.
Sadly the hash brown happened to be the only side dish that we were really into. The chips were flaccid and needed to be a lot more crispy. The mushrooms were incredibly greasy, to the point at which you bite into one and your mouth just fills with oil. The vegan curry texturally was quite mushy.
The next steak cut was a sirloin cut, one of my favourites. Yet again this was cooked beautifully on the inside, lovely and pink. Also, yet again, the steak was lacking in seasoning. We had noticed that some tables had requested sauce on the side, salt and pepper on the tables would have also been a good option to have.
Heading towards the last two cuts, the hosts of the masterclass were really struggling to hold the attention of the group. It’s never good to see people ignoring a detailed and carefully planned demonstration by two people with such knowledge. Nevertheless, our meat magicians carried on and delivered the next cut.
A ribeye steak is something very special, the perfect blend of meat and fat. This steak had actually been seasoned and it made a world of difference. A juicy steak with plenty of fat keeping the moisture coming is always going to be a good thing. Even better news is that this steak is just £16.75 on the main menu.
The final act was to be the butchery of a flat iron steak. This is a tricky steak to get hold of, in the sense of from the animal. Our meat master weaved his knife expertely around the central gristle running through the meat to separate the two whole flat irons. All that is left to do is to portion the steaks ready for the grill.
Tasting the flat iron is like a halfway point between sirloin and fillet. A great steak if you don’t want to splurge on a fillet. Again, the cooking was spot on. Interestingly, the subject of sous-vide came up, which I would use to get the perfect steak. The restaurant doesn’t actually use the method of plastic bags due to environmental issues.
instead, a vapour system is used through an oven giving a similar result. The process is the same during which a steak will be cooked at a specific temperature but using the vapour method instead of a water bath. Once the steak has had its time, it is then seared on the grill and rested to ensure a juicy finish is achieved.
Our masterclass finished with a plate of chocolate brownies, all of which were eagerly devoured. On the whole, we found the experience informative and the quality of the steaks to be decent. With rivals such as Miller and Carter in the mix, Son of Steak have to really be on their game. This masterclass is a unique way of showing off their steaks and gaining interest from new customers.
Opening Times: Daily 1100-2300
Nearest Train Station: Nottingham