SUT. The Butcher's Edge

​The Cut

Crust & Sear

The kitchen opted for a remarkably delicate touch on the exterior. The crust is whisper-thin — almost imperceptible — which, depending on your preference, can be a fascinating departure from the aggressive, charred bark seen in other steakhouses. But if you're into a little burnt crunch, this cut will be disappointment. The sear is indeed executed with uniform precision, securing an edge-to-edge, fairly consistent medium-rare center. 

Score:  7.5/10

Marbling & Fat Distribution

The raw cut presents a visual triumph, laced with a river-like dispersion of intramuscular fat that entirely lives up to the legendary Hanwoo reputation. To call this steak "rich" is akin to calling the ocean damp. 

The meticulous, even distribution of fat ensures every slice yields effortlessly under the knife, delivering an optimal fat-to-meat ratio that satisfies, though it can push the palate into overwhelming territory for some.

Score:  9/10

Flavor & Depth

Dry-aging beef with this much fat is a delicate tightrope walk, but the 21-day maturation process works wonders here, condensing the beef’s natural, nutty profile into something profoundly deeply savory. What is most surprising is how the steak interacts with its accompaniments. Rather than being eclipsed by the rather thick sauce concoction, the dry-aged Striploin stands its ground, using the sweet and salty elements of the gravy as a springboard to elevate its own inherent umami.

Score:  8/10

Texture & Tenderness

Thanks to the finely rendered marbling, the Striploin genuinely melts on the tongue, yielding with a luxurious sigh rather than requiring an earnest chew. Unlike a ribeye — which, for all its glory, can sometimes suffer from unrendered fat pockets or stubborn connective tissue — this Striploin offers a clean, uninterrupted, and entirely unified bite from end to end. It is effortless eating at its absolute finest.

Score:  10/10

Seasoning & Sauces

Here is where the dish takes a sharp, slightly polarizing detour from tradition. The steak arrives bathed in a robust sauce blend — a slightly sweet barbecue reduction punctuated by the sharp freshness of finely chopped spring onions and a hearty dose of sea salt. If there is a critique to be made, it is that the chef was perhaps a touch heavy-handed with the salt. 

However, the inclusion of freshly grated wasabi on the side is a stroke of quiet brilliance. It grounds the dish with a sharp Asian twist, its volatile heat slicing cleanly through the richness of the beef and acting as a vital palate cleanser.

Score:  9/10