Wood-fired oysters
24Gulf oysters, brown butter, toasted crumbs, a breath of lemon — off the coals in under a minute.
Our Story
Fire kept honest,
beef kept patient.
Ember & Oak opened in 2012 with a single conviction: that a great steakhouse does not decorate beef, it respects it. We buy whole, prime-grade animals from three ranches we know by name, cut the subprimals in our own butchery, and let them age in a salt-walled room — never fewer than 28 days, most far longer — until the funk of time gives way to deep, nutty, mineral flavour.
Then we cook over charcoal and oak, at the very edge of flame, seasoned with nothing but sea salt and cracked pepper. No butter bath, no gilding. The beef announces itself; our work is to stay out of its way.
— The Kitchen at Ember & Oak
01
Whole-animal butchery
Every cut on your plate was broken from the carcass in our own room — nothing bought pre-cut, nothing standardised away.
02
28–60 day aging
A salt and humidity cellar cycles each piece to its peak — the point where fat deepens, moisture recedes, and flavour concentrates.
03
Open flame, simple salt
Charcoal and seasoned oak, a cast-iron grate, and restraint. The fire does the seasoning; we provide the patience.
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