Glorious Steaks 🥩

Glorious Steaks 🥩

Featuring Moosehead, CUT by Wolfgang Puck, Monti at 1-Pavilion, Bistecca Tuscan Steakhouse, SKAI, Wolfgang's Steakhouse, WAKANUI Grill Dining (Marina One), Meet 4 Meat
Victoria Hii
Victoria Hii

The Australian striploin (250g) that tasted as good as it looks. Served with salsa verde butter and roasted peppers.

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of finely cooked and chopped mushrooms, onion and garlic), then wrapped in a packaged puff pastry. The exterior is a light, crisp, buttery crust, glazed a deep, shiny golden brown, twinkling with crystals of sea salt. Masterfully prepared, the golden brown crust revealed a core of medium-rare, buttery-soft beef tenderloin. The decadent, creamy foie, along with the earthiness of the mushrooms added finest and a nice touch to the tenderloin. It was certainly a show stopper and the star of the night. The stall is located at a coffee shop along the bustling east coast road, helmed by Chef Jimmy (ex-chef at Wooloomooloo Steakhouse in Swissôtel) and Gerald. They have certainly eased the accessibility of gourmet food such of the Beef Wellington and redefine gastronomy for many. Noteworthy are some other menu items I would go back for such as the lamb cutlets, baby back ribs, premium rib eye, carbonara pulled pork burger and mfourm cheese burger. Thank you for the wonderful dinner @meet_4_meat

F1 Karoge washu bref Wagyu & Tajima bloodline, thick cut in traditional Tuscan manner, 420+ days grain fed, marble score 6 from Australia.

Nicely charred steak with a delicious crusty exterior, well seasoned with a robust flavour, cook was perfect, meltingly tender as can be seen from the pinkness of the meat. It’s flavourful by itself, but you have the option to vary the taste sensations with the accompaniments, tre formaggi (mascarpone, gorgonzola, roquefort), salsa bernese (hollandaise, tarragon), Rosemary mustarda (rosemary, cream, mustard), bordolese (red wine, shallots). We made a separate request for the whole grain mustard too!

For the steak purist, CUT offers a wide variety of high quality cuts that is worth every calorie and cents. Some less exclusive, but slightly more affordable varieties at CUT by Wolfgang Puck include their American prime steaks (S$70-100), Australian grain-fed Angus (S$90-180). The more premium cut will be the Japanese 100% Wagyu from Shiga Prefecture ranging from S$210-280.

So, USDA prime graded steak are known to be delightfully tender and juicy with a buttery flavor which makes it distinctively superior to any other steak. Of all the beef produced in the US, less than 2% is certified as USDA Prime.

Very pleased that my steak arrived charred to caramelised perfection, sporting a gorgeous medium rare centre. Every bite was immensely flavorful, owing to the incredible marbling and intense beef flavor from the dry aging process.

One of the cuts from the artisanal beef signatures! 320g of pure goodness, grass fed.

The restaurant only uses USDA Prime Grade Black Angus beef, all dry-aged on site in a proprietary designed aging room for 28 days.

Dry aging is known as a process where meat goes through a natural stage of tenderising itself to reach the perfect texture and flavour.

3 specific goals of dry-aging meat, all of which contribute toward improving its flavor or texture.

1) Moisture loss - A dry-aged piece of beef can lose up to around 30% of its initial volume due to water loss, which concentrates its flavor.

2) Tenderization occurs when enzymes naturally present in the meat act to break down some of the tougher muscle fibers and connective tissues.

3) Flavor change - caused by numerous processes, including enzymatic and bacterial action, along with the oxidation of fat and other fat-like molecules. Properly dry-aged meat will develop deeply beefy, nutty, and almost cheese-like aromas.

Steak was served in a hot plate where you could still hear the sizzling sounds when it was brought to the table. We were introduced that there were two cuts on each side of the T-bone – the Sirloin (right) and the Filet Mignon (left)

The restaurant only uses USDA Prime Grade Black Angus beef, all dry-aged on site in a proprietary designed aging room for 28 days.

Dry aging is known as a process where meat goes through a natural stage of tenderising itself to reach the perfect texture and flavour. Dry aged meat are much more tender (enzymes working away collagen which causes meat to toughen while cooking). They also result in a more concentrated and intense flavor due to water evaporation during the aging process. Over time, dry-aging develops a mix of sweet, salty, savory, and nutty aromas, much like fine cheese. In general, dry aging produces a wide range of flavors depending on the duration of the aging process.

Steak was served in a hot plate where you could still hear the sizzling sounds when it was brought to the table. We were introduced that there were two cuts on each side of the T-bone – the Sirloin and the Filet Mignon. Both cuts had the perfect medium rare pink and retained its moisture. The Filet mignon was a fattier cut with more marbling. Both cuts had very robust, nutty, buttery and complex flavors. With flavor profiles of such depth and complexity, and that melt in your mouth texture, the entire experience felt like a gastronomic adventure that leaves nothing to be desired.

For the sides, we ordered the sautéed peas and onions [$18] as well as the sautéed mushrooms [$18]. Love the peas as a side option. Found the mushroom slightly greasy. Creamed spinach seemed like a popular option, will definitely try that next time! Can imagine how it will complement the meat so perfectly! They also have lobster Mac and cheese as a side for $25.

The best kind of dinner - 🥩 and 🍷 Ocean Beef 21 Days Dry-aged (aged in house) Bone-in Ribeye. Sublime combination of beautifully blistered crust with succulent, deeply flavoured medium-rare red inside, impressively tender and with just the right amount of marbling.

Always counting down to the next meal 😋

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