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

Philippine Tatler Traveller - - Sage Bespoke Grill - WORDS: PAOLO F. VER­GARA

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, rric.slm@shangri-la.com

ALL ON BOARD Sage of­fers a meat med­ley of top qual­ity

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