Botswana Butchery was the last stop for a steak in NZ. The place was nice, a contemporary feeling steakhouse, playing with the butchery part of their name with knives and cleavers everywhere.
I sat down at the bar and perused the menu. Their steak list is quite extensive with the option to either char grill or pan grill the steak. I settled on the 500g savannah grass fed rib eye ($46), char grilled medium rare. I chose a confit garlic mash just to shake things up and break away from the usual chips, and a pinot and thyme jus.
It arrived after what seemed like an age. A charred aroma swirled off the steak, and I did my usual finger press tasting.
It tasted quite nice, but felt a bit firm – my first sign of concern. I cut it down the middle, and I was slightly relieved but equally annoyed. The piece was both uneven in size and unevenly cooked, ranging from just medium rare to medium well.
That was my only negative on the steak, the overcooked nature of it, in turn, the tenderness also being somewhat effected brought the score down, but flavour wise it was great – charred, seasoned well and the grass fed flavour packing a nice punch.
The mash was a good choice, it was creamy, lushoius and garlicy; A great mash. The sauce on the other hand was just ok. It didn’t complement the steak, but went pretty well with the potato.
How well it’s cooked – 7.1
Flavour – 7.9
Tenderness – 6.6
Overall – 7.0