KNOW YOUR BEEF

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

Porterhouse

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.

Chateaubriand

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.