If you’re searching for the best steak near you, this is the drive worth making. The Tailor’s House in Ballygawley is built around what our family knows best: beef. Every steak on our menu is Quinn’s own dry-aged beef from our family butcher, cooked to order — and it’s the reason people travel across Co. Tyrone to eat with us.

A butcher’s steak, not a chain’s

The difference starts long before the pan. Our beef comes through Quinn’s, our own family butcher, so we know exactly where it has come from and how it has been cut and aged. Nothing arrives anonymous and pre-portioned in a bag — and that’s why our steak tastes the way it does: deep, beefy and properly its own.

Why dry-aged

Dry-ageing is what separates a good steak from a great one. The beef is hung in controlled conditions, so moisture slowly leaves the meat and the flavour concentrates, while natural enzymes make it genuinely tender. The result is a rich, slightly nutty depth you simply don’t get from wet-aged supermarket beef.

The cuts

  • Sirloin — Quinn’s Butcher’s 10oz sirloin. The classic: firm, full-flavoured, with a good edge of fat.
  • Fillet — the 8oz fillet. The leanest, most tender cut, delicate in flavour.
  • Chateaubriand — the sharing cut for the table, priced by weight, with hispi cabbage and your choice of two sides or sauces.
  • Chateau Thursday — on Thursdays, a 16-day dry-aged chateaubriand for two, with two glasses of red wine. Limited availability, so mention it when you book.

The sirloin and fillet come with carrot purée, garlic and herb butter, a French fried onion ring and your choice of sauce. Cuts and sides move with the seasons, so our full restaurant menu is the one to trust.

Cooked to order — and we mean it

Tell us how you’d like it — blue, rare, medium-rare, medium or well done — and that’s how it comes. A well-aged steak rewards being cooked a touch less than you might think, and our team will happily guide you to the cut and the cook that suit you.

More than a steak night

On Sundays, the sirloin and fillet sit on the menu beside our made-to-order Sunday lunch. For a birthday or a gathering, ask about private dining and celebrations. And if you’d rather not drive home, we have six boutique guest rooms upstairs.

Where to find us

We’re in the heart of Ballygawley, about 8 miles from Dungannon — roughly 15 minutes straight off the A4 — and easy to reach from Omagh, Cookstown and across Mid Ulster, with free parking at the door. The restaurant is open Thursday to Sunday, with a bar and a curated wine shop to match your steak. Book a table direct and let us do the rest.