What is the best cut of beef you may ask. It may not be as simple as you think to explain. Maybe some steak connoisseur would tell you: “It must be the best cut and it shall be made from the highest quality of meat”. Probably in that high pitched gentlemen’s voice holding his monocle in one hand a steak knife in the other.
Whatever he says, it’s true. A prime cut would be determined by 3 factors. The part of the beef, the doneness and the style cooked.
Everyone can argue what the best doneness of meat is, with people screaming rare is the best while the other goes for a medium well or well done. The biggest rivalry going on for centuries. To be honest you make your choice on how you want your meat to be, other people are not eating it for you.
The best cuts of beef actually depends on you too:
The Ribeye
With large swaths of marble fat, making it one of the distinctively juicy and savoury.
The sirloin
Easier to cook/grill, it has lesser fats than the rich ribeye. However, it’s easy to cut with that mild tender robust taste providing you don’t mind a little mechanical work for your mouth.
The Tenderloin
Buttery, but not as juicy due to a lack of fats. It has a very subtle and quiet flavour compared to other cuts. I recommend you pair it with a variety of sauces such as truffle coriander butter which gives a sharp taste or Meat Jus which enriches the meat with wonder and lust.
A few recommendations for good steaks in Singapore are listed below.
On the grill American biker style
Served with a crisp salad dressed with vinaigrette is served with a signature brown sauce. This ribeye really hit the spot for a more casual and laid back mood, spiking a charred glaze and fatty and juicy taste in the middle. Maybe you could ride up in your flashy, sexy Harley Davidson with Hells Angels written on the back dining on a screaming hardcore american steak. Real Raw potential 😉
Handlebar restaurant
51 Jalan mempurong, 759057
6475 9571
A finer guide to steak at the best steak houses
A guy comes with a little trolley and cuts and weighs the beautiful marbled steak before your very eyes. The cut was thin and this part of Wagyu black standard ribeye, grilled to a medium rare doneness. Perfection. Dressed in a light apricot sauce which was not very overwhelming to the tastebuds.
Gordon grill
22 Scott’s road, Goodwood Park Hotel, 228221
63701744
A windy and calming experience, as you dine facing the beachside. This steak place is for those looking for something great on a budget. The standard ribeye with a classic mushroom drizzled sauce. A great place for a comfort food after a long day at work.
Bistro@Changi
Changi Beach Park (Carpark 1)
260 Nicoll Drive,498991
65465229
This tenderloin was glazed well, with a tangy Italian twist to jus. Heartful, warm and a slight chew proved to be a good cut at rare doneness for tenderloin lovers out there. A creamy texture in the middle with a slight crisp texture on the outer layer.
Burlamacco ristorante
77 Amoy street, 069896
6220 1763
A unique kind of ribeye steak served on a rustic wooden platter sliced and overflowing with veggies. Not your everyday good cut of steak but a innovative and bold style displayed. Providing sensations of chewiness and a rarer sharp taste for red meat. It would pair well with a fine Merlot but alone, it wouldn’t fair well. A place to try if you’re an explorer.
Salt and Tapas Bar by Luke Mangan
252 North Bridge road, #01-22A,179103
68370995
Fusion foodie? You better be to prepare for this exciting contemporary japanese/western style steak. Topped with a beautiful crispy ginger and a special glazed signature sauce. This thin cut of beef is a party on your tongue giving a mixture of tangy, charred and naughty flavour.
Majestic restaurant
31-37 Bukit Pasoh Road, 089845
65114718
Massive Signature T-Bone for a party of close friends finely roasted with just a simple marinade of sea salt and pepper. This Tuscan flavored piece was exquisitely presented with hints of a crispy outer layer yet a tender rare red middle. Hints of Italian spices can be whiffed from this classic steak dish. Be prepared to book a table due to their overwhelming crowds during the evenings.
IO Italian Osteria
4 HillView Rise,#02-01,HillV2,669320
67107150
Prime, well fed Wagyu Ribeye. Simplicity at its best. No need for fancy sauces or rich butter, as this high grade Australian cut of beef was a stand out by its own. Thick and succulent which makes a bold statement that steaks can be served naked.
The Prime Society
10 Dempsey Rd,#01-20,247700
64747427
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In London, UK? And finding a classy place to dine. This place would tingle your pellet with fascinating dishes. The French style of making steak performed at this establishment with a fancy side of Crispy twisted onion rings and coned potato cup. The steak was beautiful drizzled with a rich, bold jus. Tender all over and within it never seizes to amaze from a Michelin star Chef.
Koffmann’s
The Berkeley, Wilton Pl, London SW1X 7RL, UK
+44 20 7107 8844
I hope you enjoyed my short guide and recommendations for the Prime cut.
With regards,
Ryan James
Luxuria Foodie 