www.womanthismonth.com 61 November 2012 | The Perfect Steak THE BUTCHER SHOP & GRILL The Middle East is heaven for food lovers. Whether it is Mexican, Italian, South African or traditional Arabic dishes, the region is bursting with aromatic food varieties. One cuisine style that Bahrain seems it can’t get enough of, is steak. There are plenty of steakhouses but one hot-spot is undeniably The Butcher Shop & GRILL. A highend South African steakhouse, the restaurant offers delicious meals for the entire family. It specialises in top quality steaks and boasts a comprehensive in-house retail butchery service that allows customers to select the size and cut of their own steak. Along with grills, the menu also offers a range of burgers, seafood and poultry. The Butcher Shop & GRILL’s reputation for quality food has been developed by ensuring that all products used are of the best quality available. These high standards are visibly present from the procuring and handling of beef, poultry and lamb products to the knowledgeable staff that have been specially trained to provide premium service and enhance the dining experience. Perfecting your steak at home "If you want to cook a good steak, make sure you buy a good steak," advises Peter Sass, The Butcher Shop & GRILL's master butcher. "Visit your supermarket or indeed the Butcher Shop & GRILL’s retail butchery, and ask important questions such as the origin of the meat, if it was grass or grain fed and which cut is the best for the function you are planning. Build up some knowledge about steaks to ensure you always get the best cut available," he explains. You should know your cut of meat; whether it is a fillet, rump, sirloin, T-bone, prime rib or ribeye. With the main difference being the fat content, the cut of beef you choose has a direct impact on the flavour and taste. A few people like their steaks near raw, but many tend to prefer their steaks from medium rare to well done. "If you decide in advance, you’re more likely to pay attention and remove the meat in time," Peter suggests. Ideally, you should only turn the steak once; twice at most. "The steak needs to be intact with all the juices and spices when served. Don’t stab the meat with a sharp object like a fork, instead leave it to cook with minimal turning," he continues. You can tell if your steak is done by making a small incision. If you see the steak secretes natural juices then it is ready. "Once done, it should rest for as long as it was cooked for to allow the juices to return to their natural places. Just before serving, brush the steak with melted butter to give it that added sheen," Peter concludes. Call 17 172-323.
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