6 steps for grilling the perfect steak, from top chefs Amine Errkhis and Oliver Hyde
The head chefs of The Steak House at The Regent Hong Kong and Singapore’s Bistecca Tuscan Steakhouse know a thing or two about good meat – they share their 6 tips for achieving carnivorous perfection
When it comes to simple culinary delights, few things hit the spot like a perfectly cooked steak. However, what should be a straightforward dish has been increasingly complicated by the growing literature surrounding the best way to cook a steak. To sear or not to sear? What about reverse searing? Is it better to sous-vide your steak? Thanks to social media, everyone has an opinion and the suggestions are endless.
That’s where the professionals come in. Hong Kong’s The Steak House recently collaborated with Singapore’s Bistecca Tuscan Steakhouse for an ode to meat. Both restaurants are listed on the World’s Best 101 Steak Restaurants, and 100 Top Tables spoke to their head chefs – Amine Errkhis and Oliver Hyde, respectively – to learn some tips and tricks that promise to elevate your home-cooked steak from good to extraordinary.
Step 1: Choosing a good cut
Start by examining the colour. “A nice dark red is your best bet,” says Hyde. This, he continues, indicates that the meat is fresh and of good quality. If the meat looks too wet, or slimy and discoloured, those are signs to pick something else. Opt for cuts that appear a bit drier on the surface and are more fresh.
While many steak enthusiasts prefer rich marbling, as it is often praised for creating a juicy steak with a melt-in-your-mouth texture, remember that such a cut might not be everyone’s cup of tea – including your own. There are many diners who prefer leaner cuts with less fat that remain rich in flavour and soft in texture. And remember to choose a thickness that’s not too thin to avoid overcooking.
Another pro tip from Errkhis and Hyde? Don’t limit yourself to the usual suspects like rib-eye, tenderloin or sirloin. Explore the world of underrated secondary cuts such as flat iron, Denver steak and hanger steak that are not only budget-friendly, but also surprisingly delectable and tender.
Finally, don’t neglect to develop relationships with your local butcher and other speciality meat shops in your community. “Once you start to learn more about their brands and the different types of meat they offer, you’ll be able to develop a good understanding of what cuts you like,” explains Oliver.
