Four markers of a good steak
Over a sumptuous full-course steak meal, the Philippine Tatler sits down with Sage Bespoke Grill chef de cuisine Eric Weidmann for a delectable discussion on determining the perfect steak
A s the knife rounds the first carve, juices and aromas burst forth waking the taste buds and making the 15-minute wait all worth it. We sampled their Australian wagyu premium rib-eye, medium, with a starter of baguettes and sides of edamame soup followed by mashed potatoes and forest mushrooms whose simplicity accentuated the wagyu’s relish. From this presentation, we took four principles that enhance dining on steaks. 1. Simplicity goes places as an unpretentious seasoning enables the meat’s natural flavours to take centre stage. The same principle holds for side dishes: rather than compete with the steak’s taste, these should balance the umami of the meat and its juices. 2. As a good steak requires minimal seasoning and marinade, its flavours come from the meat’s
origin. Don’t hesitate to inquire about the beef’s locality and how the meat was cared for. 3. Patience is key. “You will know when a steak is hastened versus a steak prepared with patience,” shares Weidmann. From rare to well-done, the right temperature balanced with the right cooking time brings out the best in beef – or obscures it. 4. Yet even more patience “achieves perfect doneness,” assures Weidmann. After the process of selecting, seasoning, and grilling the meat, one doesn’t simply devour it off the block. Resting the meat for around ten minutes seals the deal as this allows the juices to spread through the meat. Sage’s meats range from Wisconsin beef, Japanese wagyu, Australian wagyu, Certified Angus, and Irish Dry Aged cuts. There are also seafood, lamb, and poultry options. Whatever the selection, all steaks make the journey from grill to block through the elegant hybrid Josper grill-and-oven whose skilful application of charcoal and high temperature flames Weidmann describes as ensuring a “smoky flavour and beautiful crust”. As the grill’s name implies, diners may customize their meals. Knowledgeable and amiable waiters readily guide diners through ingredient and entrée pairings. Looking for a touch of seafood to balance a medium rare sirloin? Have a prawn on the side. Comparing the fried duck liver to that from Shanghai? You may request for mango to replace the lettuce. All these factors, from the Josper grill, to the customizability of side dishes, and Chef Eric’s attention to every detail in the grilling process of steaks assures both amateurs and connoisseurs of the fullest flavours achieved by unpretentious adherence to the basics of grilling.
Visit SAGE BESPOKE GRILL at 2/F, Makati Shangri-La Manila, along Ayala avenue. Reach them through (63 2) 814 2580, firstname.lastname@example.org
ALL ON BOARD Sage offers a meat medley of top quality