As much as you love beef, it can be tricky when it comes to steak. All's fine and good when the menu or an unusually chirpy waiter spells it out for you, but let's be real; how many of us can truly distinguish the different cuts and what they're great for?
We know the good ol' ribeye and filet mignon, some even familiar with the T-bone, and there's increasing exposure on under radar cuts like flat iron, flank and hanger. Choosing the perfect steak cut though, really comes down to personal preference. There's no judgement. Unless you like your steak well done then you ought to be
thrown out of the restaurant kindly re-educated.
Some of you may like it soft and buttery, while others look for good texture and chew. There's also the depth of flavour—mild or super beefy. Lastly, the thickness and yes, ideal cooking method also factor into the overall taste experience. With all that's at steak (hur allow me this one), it can be pretty confusing.
Thankfully, SKIRT has bestowed us with an insider guide in a helpful quiz infographic (click here to zoom in).
"My favorite cut is our signature SKIRT steak, a secondary cut from the plate of a cow," says SKIRT Assistant Manager Edmund Netto, "It's priced for its flavour rather than its tenderness." The restaurant is also known for its Parrilla grill, an open fire grill that uses charcoal and almond wood to achieve a balanced result of over-the-flame smoking and perfectly-charred outside.
"To be honest, there are no trade secrets when it comes to cooking steak in SKIRT. As the saying goes, if you have a nice piece of steak, all you ever need is just salt and pepper and let the meat tell the story. So we have more emphasis on sourcing the best quality meat in the market," he shares.
"If a 'secret' must be named, it would be resting. We generally rest our meat for at least five minutes to allow the juice time to re-distribute evenly, which helps keep it all in when sliced. Simple as it is, but often overlooked by many."
SKIRT is located at 21 Ocean Way, Singapore 098374.