The list of great steakhouses in the UAE is long: Boa and Butcher & Still in Abu Dhabi; Prime 68 and The Rib Room in Dubai, to name a few. But sometimes you just want to kick back at home and prepare your own. We went to Chef Daniel Irvine at one of the capital’s top steakhouses, Ray’s Grill, which is located in Abu Dhabi’s Jumeirah at Etihad Towers, for some top tips.
It’s all in the cut
“First and foremost, let’s start with choosing a cut. My tip here is to skip the usual tenderloin or ribeye and go for the flat iron,” says Irvine. “This unusual cut is a butcher’s secret and one of the most tender, juicy and flavorsome cuts of beef you will ever have the pleasure of tasting.”
Turn up the heat
“Now we get to the fun part, the cooking,” he says. “Here are some tips that’ll ensure your homemade steak cooks better than ever.”
- Only cook once the meat is at room temperature all the way through.
- Use a very good olive oil, a pinch of sea salt, freshly milled black pepper. Then cook it to medium-rare.
- Make sure your pan is very hot before throwing the steak on it and cook for three minutes on each side — less if your cut is a very thin one.
- Turn your steak clockwise every 25 to 30 seconds and brush with beef fat (or butter) infused with garlic and herbs. This will caramelize the outer layer of the steak and give it an irresistible smoky flavor.
- Leave it to rest for six to seven minutes after taking it off the grill. This allows the meat to relax and the flavor to spread through evenly.
- Heat butter until it foams with a sprig of rosemary then drop the steak in to reheat for 20 seconds on each side before serving.
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