Here's the what and how of good steak

However tony and sophisticated the surroundings may be, there's a primordial quality to the whole ritual of polishing off a steak. Chunky meat, a rare pink centre, a little blood… However, you don't have to grow up on a cattle ranch to artfully negotiate a steak house menu. So to put together this handy guide, we went to a place that's earned a reputation for turning the practice of firing steaks into an institution to help us. Chef Paul De Visser from Ruth's Chris Steak House gives us the lowdown.

THE MEAT

USDA Prime: Beef that is graded by the United States Department of Agriculture (USDA). Grading of beef is done on the amount of marbling in the meat and the age of the animal. In general, the higher the degree of marbling, the more tender and juicy the meat will be. Age also plays an important role; the best flavour and texture of beef is obtained from cattle between 18-24 months old. Prime is the highest USDA beef rating.

Angus-certified: Originally from Scotland, Angus-certified beef comes from America and earned its reputation on account of great marbling and texture.

Wagyu beef: Is a kind of beef from Wagyu breed of cattle in Japan, known for its great marbling.

Kobe beef: An exclusive grade from cattle raised in Kobe, Japan. Cattle are massaged with Sake and fed a special diet that includes lots of beer. The result is extraordinarily tender beef.

GRILLED, BROILED OR PAN-FRIED

Whether your steak is grilled or broiled could be the difference between how juicy and flavourful the steak is. When a steak is grilled, the heat is applied from the bottom, the temperatures are much lower (at around 200C), while in a broiler the heat comes in at the top at around 1000C. "At this temperature, the meat is seared straightaway and a result, the juices are locked in," says de Visser.

BUTTER UP

If you intend to pan-fry the steak, then Chef Paul advocates the generous use of butter. "Butter and meat go hand-in-hand. Use salted or unsalted, but I would go with salted butter here."

SEASONING

A good steak needs only a seasoning of cracked black pepper and salt. The best way to season the meat is after you grill or broil it. Salt pulls out water from the meat, making it drier. So leave the seasoning bit to the end.

SIDES AND SAUCES

A well balanced sauce like mushroom, pepper or Hollandaise can go very well with most steaks. Just don't let the sauce overpower the flavour of the steak. Baked potatoes and sautéed spinach and mushrooms are ideal accompaniments to the go with the meat.

OTHER MEAT OPTIONS

Chicken: Chicken always needs to be served well done to avoid the salmonella threat. Unlike beef, chicken tastes best when marinated overnight.

Fish: Do not overcook fish, the meat could flake out. While salmon is best served medium, fish like sea-bass is best pan-fried.

Lamb chops: best served well done.

GO SHOPPING

If you are staying home, most supermarkets stock steak cuts in the butchery section, but if you want to be picky, try the Butcher Shop & Grill, Mall of the Emirates, the Geant Hypermarket at Ibn Battuta Mall or indulge in some Australian Wagyu beef at Gourmet Station, Oasis Centre.

NIGHT OUT: Five places around town with steaks for all budgets

EXCHANGE GRILL
Fairmont Hotel, 04-3325555

RUTH'S CHRIS STEAK HOUSE
The Monarch, 04-5018666

MEAT COMPANY
Madinat Jumeirah, 04-3686040

WESTERN STEAKHOUSE
Crowne Plaza, 800 CROWNE

RIBS AND RUMPS
Dubai Mall04-4340468

BEST CUTS 101

Fillet

Characteristics: Lean, tender meat.
Since the tenderloin fillet is from the lumbar part, the meat is really tender. So if you like your steak soft and tender, this is your cut of choice.

New York Strip Steak

Characteristics: Firmer, lean, some fat content on top.
This cut of meat comes from the tender most section of beef, the short loin.

Rib eye

Characteristics: Well marbled, flavourful, boneless
The rib eye is the most flavourful of all steak cuts. The higher the marbling, the more flavourful the meat.

Cowboy Rib eye

Characteristics: Well marbled, flavourful, bone-in
The cowboy rib eye is essentially a rib eye steak with the bone.