Cornstore reveal how to cook the perfect steak

25 Feb 2014

‘It’s been a crazy, flavourful, alchemical experience’

It’s all about the flavour this March and April at the Cornstore Restaurant Group as they celebrate the process behind their perfect steak. An innovative in-house dry ageing process coupled with the use of Ireland’s highest placed seasoning results in a flavour that may just make feel like your going crazy!


The group began their adventures in dry-ageing just last year with the construction of ageing units in both their restaurants and the importation of Himalayan salt, the world’s oldest and purest salt due to its unique flavour enhancing qualities. In the same year, the Cornstore’s own brand steak rub was recognised at the Blas na hEireann Awards, receiving a ‘Gold Medal’ for its indelible flavour.


Nearly 12 months later and the chefs continue their search for new flavours experimenting with various ageing times from 35 – 50 days with customers enjoying rare beef cuts such as the mighty Tomahawk, the decadent Cow Boy Steak or the special occasion Chateaubriand


Speaking of the process group restaurateur Padraic Frawley said, ‘Our discovery of dry ageing has been life changing for both ourselves and our customers. It’s been a crazy, flavourful, alchemical experience and a journey we look forward to continuing’.


In 2013, the Cornstore Restaurant Group became the first restaurant group in Ireland to launch their own in-house beef dry ageing process, a financial investment that proved their commitment to growing their customer base in both Limerick and Cork. Specialising in seafood and dry-aged steak, the group works on the ethos of ‘quality food sourced locally’ – sourcing ingredients from local suppliers where possible and inspecting off-site premises to the ensure only the best ingredients are used.


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