Steak house is a cut above for meat lovers

Yorkshire Post - YP Magazine - - Advertising Feature -

IF you take your steak se­ri­ously, The Rythre Arms Steak­house is the prime choice.

For over 30 years the restau­rant and public house in Ryther, near Tad­caster in North York­shire, has had a pas­sion for beef that is ev­i­dent from the first taste, with great skill and care en­sur­ing the cut that ap­pears at your ta­ble is noth­ing short of per­fec­tion. This doesn’t start in the kitchen – although The Rythre’s head chef, An­drew Bennett, will cook your steak, be it T Bone, fil­let, rib-eye or sir­loin, beau­ti­fully – but with the cows in the field.

The Rythre has a strict pol­icy of only serv­ing the best; this means only us­ing grass-fed cat­tle, so they grow nat­u­rally, they must be un­der 30 months old and have a good fat con­tent so the beef ages prop­erly. This ded­i­ca­tion to qual­ity has seen it win the Best of Bri­tish ac­co­lade at last year’s York­shire Evening Post’s Oliver Awards, which re­wards the best food venues in the re­gion, and an­other short­list nom­i­na­tion for 2015.

“We take our beef, es­pe­cially the steak, very se­ri­ously; it’s our pas­sion,” says Tony Lin­ley, who owns the fam­ily-run steak­house. “It’s about get­ting the right beef first and fore­most. It’s got to be stock raised es­pe­cially for the qual­ity of the beef. A lot of cat­tle are bred pri­mar­ily for the su­per­mar­ket butch­ers where they want big lean cuts and pre­sen­ta­tion is more im­por­tant than flavour. We need beef that eats well, rather than what it looks like in a packet.”

This drive was in­stilled by Tony’s dad Eric, a slaugh­ter man from Leeds, and has been taken for­ward by Tony, a trained chef but who can be found front of house. Thanks to this knowl­edge, the steak­house has a wealth of sup­pli­ers to call upon to en­sure it al­ways serves up the best qual­ity.

Cur­rently, York­shire pro­duce is be­ing served, with beef sourced from spe­cial­ist sup­pli­ers all over the county. How­ever, such is the pop­u­lar­ity of the steak­house (it gets through some 25-30 cows a week!) it will look fur­ther afield if needed.

Once the meat has been se­lected it is ma­tured by the tra­di­tional method of hang­ing, for up to three weeks depend­ing on the cut, be­fore it is butchered by Tony on the premises. This means that din­ers can have any size they wish cut to or­der, with steaks on the menu rang­ing from a 6oz fil­let to The Rythre Mon­ster – a huge 78oz rump steak.

The best cut is down to per­sonal taste. For those who want ten­der­ness and flavour, opt for the fat­tier cuts of sir­loin or rib­eye. Rump is leaner and firmer but has flavour all of its own, or the su­per ten­der fil­let steak melts in your mouth.

How­ever, it is the T Bone that The Rythre is best known for – with sir­loin on one side and fil­let on the other.

“It has al­ways been our flag­ship steak,” ex­plains Tony. “As much as any­thing it’s be­cause we can dry age it for longer, typ­i­cally four to five weeks. Beef aged to this ex­tent has a nutty al­most sweet flavour and im­proves much bet­ter than beef that’s ma­tured off the bone.”

We take our beef,

es­pe­cially the steak, very se­ri­ously;

it’s our pas­sion.

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