Grilling a steak is not as easy as it looks. First of all layman can really get to buy good cuts of meat as we really don't have specialised butchers in our country. The only one I can think of is in Bangsar Shopping and it is also pricey. You can try Lee's Frozen if you going to have a party as they only sell the whole piece, usually around 4 kgs. Ask them to cut into hotel sizes (230 gms per serving) you get roughly about 9 pieces. Only sizes as such can you get chunky and thick. Less than this your steak is thin.

Then there is the aging process. Aging is the most important process for tenderising! You can age for 2 days but then it kind of tedious to plan your meal 2 or 3 days in advance.

Lastly the heat! It must be very high heat to seal off the juices inside the cut. That's why telling some food eatery rare, medium is a waste of time because their cuts are so thin, the moment the meat hits the pan it is already cooked! Still, my favourite cut is still ribeye or if someone can't make a choice, try T-bone where there are ribeye on one side and sirloin on the opposite side of the bone.

STEAKS, STEAKS I love them but really getting expensive!

I find that nowadays, food has no middle ground Either they want the best even if they cannot afford to or they hit the lowest by having western food in a 'mamak' restaurant. My goodness, a 'mamak' restaurant for a steak or a chop. If you can't really afford the premium and classy establishments, places like The Ship, Jakes, Victoria Station and Castel serves a quite OK steaks. They are not as bad as so many snobbish steak eaters in here. When you say steak, so what's the criteria, the meat is juicy and tender, right and if you want heavier tasting sauce they have it also. Places I mention also does have that criteria except maybe their decor and ambience is not as lavish as those premium outlets in 5 star hotels.

To be safe just order those steaks that are fillet cuts and if possible air flown. They will be explained in the menus. Just get over the steak hangovers and save some bucks in the process. Really, those middle ground outlets are really not that bad except for TGIF though Spend what you can afford

As I said, the Ship, VS, Jake's and Castel are the in betweens. What most perceived as good by most forummers here includes ambience, location and decor. Even Prime has bad reviews, so, who is the best steak in town? If you have a relative or a friend who opens a joint and most definately you support the joint and says it is good,but that's just you opinion, right? Some complains of small portions and give bad reviews because theya re not filled. Orders like veal medallions or fillet are small in size. At times, different visits gives different taste and that's also a fault as they are not consistent.

So, who is the best in town?

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Added on November 17, 2011, 9:16 amPlease guide me to the mamak as you mentioned which is as good as Ship, VC. I like to give it a try. To me these places, although not the best, it gives me another choice of dining. I definately will not pay that much to dine at Prime so if you can guide me to the mamak store, I will be most grateful as I can save even more.

This post has been edited by etigge: Nov 17 2011, 09:16 AM

'Entrecote' which means a premium cut from the ribs in French which in actual is actually rib-eye. If you are not particular about the real deal, then you can get 'entrecote steaks' in any steak houses in Kuala Lumpur. If you really want to dine in exact description of the steak, I 'm afraid there are not much fine French restaurants here. The French usually pair their entrecote steaks with fries and a side serving of salad with their personal sauces. To me, it is just rib-eye steak in French.

The nearest I know is in Singapore, Duxton Restaurant.

Probably fine dining in terms of decor but sometimes food wise they can give those fine dining a run for their money. What if one chef who works for some fine restaurants and decides to starts a grill of his own. If he does what he does at his former working place? Off course, the cutleries and china cannot compare to those you find in fine dining but the meat and quality can be the same. It is up to you to differentiate but off course you must be a regular steak eater to judge. Right? As I said before sometimes diners judge more with their feelings and eyes and not with their taste buds.

deleted!

This post has been edited by etigge: Nov 12 2012, 09:27 PM

Deodorant,

I can accept your opinion on anyone's comment but my comment was stated unbiasly as in no part of my comment was stated I was a chef. I too have tried many food just to widen my horizon and the good ones really deserves commendation. I am also sorry that my comment in any way has sort of antagonize you, for that I am willing to apologise! Every one is entitled to their opinion and so does I and so does you, right?

The analogy about Myanmarese cooks is just the same as in any dining eatery, regardless it is in a hawker stall to a fine dining eatery. If you notice most are already manned by them. Exactly my opinion says, they are there just to make a buck and nothing else matters, just to survive. The only place where you can can find food quality that is preserved , well it is changing too sadly, is in Penang where their workers or sons takes over their parents business. Am I not true in saying that Myanmarese has no experience at all in enjoying a good CKT, so how would he knows what's good or bad to the general public. If one commis cook learns but cooks without passion, how is he any different from a kitchen helper in a fast food chain? I mean you just do what the chef instructs you to and in many eateries, they change chefs so often, the commis is just as beffuddled as the newly appointed chef! Most chefs changes job because of better pay and most eateries hires another chef without realising the real capability of another. That's the chef, what about the commis 3 to commis 1 and even the sous chef for that matter.

You are taking it too hard on yourself. If we were to serve 10 persons the same food, we will also have 10 different opinions. That's a fact! even if they are 10 different chefs or not. It is up to ourselves to judge an eatery. Just like the food in Lookout Point, all says the food is crap but they still revisit the place. Why? the ambience and also the view. That's their advantage. They also have another outlet in Bdr Mahkota Cheras and it can only sustain a year before they close down.

Anyway, I thank you for thinking me as an elite. I will also delete my posting in respect of your comments.

This post has been edited by etigge: Nov 12 2012, 09:27 PM