PRIME-TIME TREATS

SAVOUR Choice cuts of dry-aged beef take cen­tre stage at Le Merid­ian Kuala Lumpur’s de­fin­i­tive steak restau­rant, Prime.

Robb Report (Malaysia) - - Savour - By RENYI LIM

It’s easy to glide past Prime’s dry-age beef cel­lar in your ea­ger­ness to claim your ta­ble - per­haps un­der­stand­ably, since their DX 1000 dryage­ing fridges sit qui­etly by the en­trance - but this, you see, is where the magic hap­pens. Take a closer look through the doors and you’ll spot a tan­ta­lis­ing dis­play of Aus­tralian beef on racks, all dryaged in-house and wait­ing to be thrown on the grill and de­voured.

Dry-age­ing is an ex­er­cise of pa­tience, re­quir­ing a min­i­mum of 21 days to al­low the meat to ma­ture, soften and rest, en­cour­ag­ing the beef ’s flavours to deepen and be­come more con­cen­trated. The steady hu­mid­ity and op­ti­mal air qual­ity of Prime’s cel­lar do mar­vel­lous things to an ex­ten­sive range of black An­gus and del­i­cately mar­bled Wagyu, en­hanc­ing their but­tery tex­ture and ro­bust char­ac­ter. Its 21-day dry-aged cuts in­clude the Wagyu cube roll, sir­loin, prime rib or a Black An­gus prime rib, while a 31-day Wagyu sir­loin is also avail­able (prices vary ac­cord­ing to in­di­vid­ual cuts and prior book­ing is rec­om­mended).

You can choose to have your steak or prime rib sea­soned lightly

Dry-age­ing is an ex­er­cise of pa­tience, re­quir­ing a min­i­mum of 21 days to al­low the meat to ma­ture, soften and rest.

and laid on a char­coal grill or ask for your beef to be cooked over red­hot lava stones, which pro­duce an in­tense heat ca­pa­ble of sear­ing a beau­ti­ful fin­ish onto the meat. It’s a unique grilling method that truly does jus­tice to, say, Wagyu beef that’s been lov­ingly grain­fed for 450 days and sub­se­quently trans­formed into an aroma-filled pow­er­house with­out even a hint of iron to it.

Part­ner your beef of choice with the restau­rant’s con­sid­er­able se­lec­tion of home­made sauces and mus­tards, in­clud­ing cracked Sarawak pep­per­corn sauce, basil and or­ange mar­malade mus­tard, and Ar­gen­tinean chimichurri. Prime’s much-loved truf­fle mashed potato and sauteed jumbo as­para­gus make ex­cel­lent ac­com­pa­ni­ments, as will a Rioja Orube Alta Ex­pre­sion (RM450) from its range of Span­ish wines, if you fancy a fine red to match the colour of your meat. www. lemeri­di­enkualalumpur.com ≠

Ask for your beef to be cooked over red-hot lava stones.

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