Three keys cuts of meat, and how to eat them, by Olivier Chaleil, ex­ec­u­tive chef at Porter House in Dubai

Emirates Man - - STYLE -


Our sig­na­ture dish, the porter­house, is dry aged Ir­ish beef. Porter­house steaks are cut from the rear end of the short loin and thus in­clude more ten­der­loin steak, along with a large strip steak on the other side of the bone. It in­cludes a T- shaped bone with meat on each side. It weighs 1.2kg and serves two and is carved at the ta­ble.


This is a thick cut from the ten­der­loin ( fil­let). Ac­cord­ing to Larousse

Gas­tronomique [ the fa­mous en­cy­clopae­dia of cook­ing], it was cre­ated by per­sonal chef Mont­mireil for François- René de Chateaubriand, and was thus named after him. It has a nutty flavour and is best eaten rare to medium- rare. It weighs 600g and serves two peo­ple.

Rib eye

This is a beef steak from the rib sec­tion. The rib sec­tion of beef spans from ribs six through twelve. Rib eye steaks are mostly com­posed of the Longis­simus­dorsi mus­cle. Be­cause of fat con­tent in the cen­tre of the meat of this cut it is loaded with flavour and re­mains ten­der dur­ing cook­ing. We serve a nice Aus­tralian rib eye at Porter House that is best eaten rare.

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