Steaking, the steak house - whisky bar and hidden smokehouse - Definitely closed

Steaking is a place straight out of American culture: on discovering the premises, you're faced with a place with several identities. Restaurant on the ground floor, mezzanine with table for 18, whisky bar and smoking room on the third floor.

The place is surprising, improbable and, above all, daring. The three founders wanted to highlight a certain art of living, where refinement and taste come together for an "exclusive gastronomic experience".

So when we were introduced to the concept of the smoking room adjoining the whisky bar, we imagined ourselves meeting businessmen and their customers, cigar and whisky in hand, in a smoky, subdued atmosphere. And indeed, we discovered a man, cigar and whisky in hand, relaxing in a leather armchair, but in a pleasant, light and airy place.

It's worth noting that the venue offers over 100 references of whisky, as well as a few cigars for connoisseurs, priced between €20 and €40 each, served on the 3rd floor of the establishment. The concept is a great one, as the area is totally hermetically sealed, allowing non-smokers to enjoy a drink in the adjoining bar without being smoked out. We were even told that initiations for men and women will be introduced in the coming months!

But Steaking is also, and above all, a steak house in the pure American tradition. The restaurant features the world's finest meats, showcased by qualified staff. Starters include a knife-cut beef tartar at 17€ and a pata negra slate at 20€, as well as an introduction to Kobe beef, perhaps the best meat in the world, at 76€.

Then you're faced with an impressive choice of cuts, classified according to the origin of the beef: for Wagyu beef from Australia, you can choose between rib eye at 72€, sirloin steak at 38€ or rib eye at 98€; for Black Angus, you can choose between onglet at 30€, rib eye at 42€ or chuck flap (beef parsley) at 26€. Galician beef, Normandy beef and 21-day-aged Hereford beef (English origin) are also available. It goes without saying that the uninitiated may be intimidated by this somewhat impressive menu.

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And the waiters present the meats! By asking us about our tastes and revealing how the meats feel in our mouths, they ensure that we make the right choice. And for the undecided, those who want to taste all the meats to get an idea of their tastes, Steaking offers an "Initiation" Menu, made up of four selected pieces, served for the whole table, with 4 pieces to be shared by two.

We opted for this formula at €40 per person, and ended up with a plate comprising a Hereford entrecôte, a Simmental beef fillet, half a Wagyu flank steak and a Black Angus rib-eye. We had to cut the pieces in half ourselves and divide the food between us.

To accompany these meats, there's a choice of homemade fries, macaroni with foie gras sauce, mushrooms and salad... depending on personal preference and the origin of the meat, waiters may suggest a side dish to match the upcoming meal.

What can we say about the meats, apart from the fact that they are cooked in an Argentinian wood-fired oven, without any added fat, which could alter the organoleptic qualities of the meat. In fact, most of the cuts cooked at Steaking come from one of France's finest butchers, the Lille-based Maison Lesage.

At the end of the meal, we have a very light dessert, a 0% cheesecake accompanied by ice cream, but to be honest, we'd like to have some more meat, just for the pleasure of it, because we leave Steaking delighted and initiated into the art of steak! A great discovery...

Practical info:
Steaking, the hidden steak house in Paris
Location: 3 Rue du Sabot, 75006 Paris
Opening hours: 7pm-02am, open Tuesday to Sunday
Prices: starters between €16 and €76, main courses between €25 and €98, desserts between €8 and €13