Miller and Carter steaks are listed as ribeye, fillet, sirloin, chateaubriand for two, lean rump and T-bone, with prime British and Irish beef aged a minimum of 30 days according to the restaurant’s own site.
Quick answer
- Cuts named: ribeye, fillet, sirloin, chateaubriand (served between two), lean rump and T-bone.
- Beef: prime British and Irish, aged a minimum of 30 days; 30-day-aged Black Angus cuts are also mentioned.
- A “steak experience” page lists a steak sauce of your choice, a lettuce wedge with dressing, a side and a selection of butters.
- Sizes and per-steak prices are not listed on the pages we read.
Miller and Carter steaks: the cuts
The Miller & Carter food page names a ribeye it describes as gold medal-winning, fillet, sirloin, chateaubriand served between two, lean rump and a tender T-bone, plus off-bone steaks hand-cut by master butchers and speciality sharing steaks. It also lists burgers, racks of ribs, lamb rump and chicken mains. A separate promotional page names Wagyu, sirloin, fillet and filet mignon in its steak experience offer.
| Cut | Notes from the official pages |
|---|---|
| Ribeye | Described as gold medal-winning |
| Fillet | Named on the food page and the steak experience page |
| Sirloin | Named on both pages |
| Chateaubriand | Served between two |
| Lean rump | Named on the food page |
| T-bone | Described as tender |
| Wagyu / filet mignon | Named on the steak experience page only |
How the steaks are aged and cut
The food page says the steaks are prime British and Irish, aged a minimum of 30 days, and mentions 30-day-aged Black Angus cuts. It also cites a “Master of Steak” award from the Craft Guild of Chefs. A newspaper review of the lunch menu described a rump steak as 50-day aged, so ageing may vary by cut and menu; ask your server.
What the steak experience includes
According to the main menu page, the steak experience includes a steak sauce of your choice, a lettuce wedge with dressing, a side and a selection of butters. The page does not name the sauces or sides, give sizes in ounces or list prices, so we do not invent them.
Where to find prices
The food page says prices and dish availability vary by restaurant. For lunch prices see Miller & Carter lunch menu, and for the overview see our Miller & Carter menu and prices guide.
More Miller & Carter and pub guides
Choosing a steak: a plain-English guide
Steak cuts differ mainly in how much fat they carry and how tender they are. Ribeye is generally the richer, more marbled option; fillet is the leanest and most tender; sirloin sits between them with a firmer bite; lean rump is firmer and often lower in price; T-bone combines two textures either side of a bone; and chateaubriand is a thick centre-cut fillet served for two. These are general descriptions of the cuts, not Miller & Carter claims, and the restaurant’s own site is the best source for what each cut weighs and costs.
Ageing and sourcing
The official site says Miller & Carter uses prime British and Irish beef aged for a minimum of 30 days, and mentions 30-day-aged Black Angus cuts. Ageing is a process that develops flavour and tenderness, so a longer ageing time is usually a selling point for a steakhouse.
How to order well
- Tell your server how you like it cooked, from rare through to well done.
- Choose sauces and sides deliberately, as the steak experience page lists a sauce, a lettuce wedge with dressing, a side and butters.
- If two of you share, ask about the chateaubriand.
- Check the weight listed for each cut because it affects the price.
Related guides
See Miller & Carter menu and prices for the overall menu and Miller & Carter lunch menu for lunch prices.
Comparing the cuts side by side
| Cut | General character | Best for |
|---|---|---|
| Ribeye | Rich, marbled | Diners who like flavour |
| Fillet | Lean, very tender | Diners who prefer a delicate texture |
| Sirloin | Balanced, firmer bite | A classic steak experience |
| Lean rump | Firm, less fat | A lighter, lower-fat option |
| T-bone | Two cuts around a bone | A big appetite |
| Chateaubriand | Thick centre-cut fillet for two | Sharing |
The descriptions are general steak knowledge, not Miller & Carter statements. Ask your server about weights and recommendations.
Key takeaways
- Cuts named: ribeye, fillet, sirloin, chateaubriand, lean rump, T-bone.
- Prime British and Irish beef aged a minimum of 30 days.
- Weights and prices are not on the pages we read.
Questions to ask your server
- What is the weight of each cut?
- Which cut do you recommend for a first visit?
- How are sides and sauces priced?
Cooking levels explained
| Level | What it means |
|---|---|
| Rare | Cool red centre |
| Medium rare | Warm red centre |
| Medium | Pink centre |
| Medium well | Slight pink |
| Well done | No pink, firmer texture |
These are general cooking terms. Thicker cuts such as chateaubriand are usually served at a lower doneness to keep them tender, but you should tell your server your preference. If you are unsure, medium rare to medium is a common starting point for steaks such as ribeye and sirloin.
Summary: Miller and Carter steaks
In short, Miller and Carter steaks details can change, so confirm them at your restaurant before you order. This Miller and Carter steaks guide lists dated sources so you can judge how current each figure is. If you are comparing Miller and Carter steaks across chains, use our hub pages for like-for-like context. We review this Miller and Carter steaks page when official sources change. Bookmark this Miller and Carter steaks page and check the last-reviewed date at the top. For any Miller and Carter steaks question not answered here, the official site is the final authority. Our Miller and Carter steaks notes are written to be easy to scan and easy to verify.
Frequently asked questions
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Sources and method
Facts on this page come from the sources below, checked on 3 November 2026. Where a source did not state a year or a branch, we say so rather than guess.
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