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TOP Colombian chef David Pardo de Ayala shares
grilling secrets to
achieve the perfect steak, if there is such a thing. Chef David
calls the shots in the kitchen of the newest food outlet of the
Discovery Suites, called 22 Prime.
Listen to what he has to say.
The secret is in the cut
Not all cuts of beef are
well-suited for grilling. The ideal steak is one that has the right
amount of marbling (the web-like structure of fat running through
the muscle). The more generous the marbling, the higher the grade of
beef.
Tender steaks and chops that are
at least 3 to 4cm thick are ideal for grilling over a charcoal or
gas fire.
Rib Eye steaks, filet mignon and
strip loin steaks are excellent when cooked on the grill or
pan-roasted.
Heavier is better
You can still enjoy a good steak,
even if you don’t have a grill at home.
Invest on a heavy, old-fashioned
cast iron skillet or stainless steel sauté pan with a heavy bottom.
The thick metal foundations will retain the high temperature longer,
allowing you to develop a delicious seared crust and avoid
“boiling” the meat.
A pair of solid tongs will make
life easier when you need to turn the steaks: never press, flatten
or pierce your steak lest you want the flavorful juices to be lost!
An instant-read thermometer will
help you control the doneness of your steak like a professional
chef.
Never chilled
Never cook a steak fresh out of
the chiller, it will be too cold to develop the nice seared color
and flavor that you want. Let the steak settle down to room
temperature before you begin cooking. Five minutes should be enough
for a 3cm-thick steak.
Season your steak 2 minutes
before you start cooking.
Take time to rest
Steaks and chops that have been
grilled, sautéed or pan-roasted should rest at room temperature for
5 to 10 minutes before carving or serving.
During the resting period, the
heat transfers from the surface to the center of the steak and
juices redistribute themselves evenly, so they are not lost when you
cut.
If you don’t allow the meat to
rest it will have an uneven color and texture as well.
Chef David says that his entire
team at 22 Prime takes pride in their lineup of specialty steaks.
“We have a selection of prime cuts grilled to juicy
perfection—from the succulent Rib Eye Steak to flavorful New York
Striploin Steak, even the first rate Wagyu Beef Medallions. Name it,
we’ve got it for you.”
He has also specially prepared
two steak sauces concocted from Forest Mushrooms, Three Peppercorn,
Teriyaki Barbecue, Three Mustard Cream and Horseradish Cream. “Of
course, for those who would want other choices aside from our steak
specialties, we have Grilled Chicken Lemon & Rosemary, Norwegian
Salmon, Jumbo Prawns, and our very own hearty House Burger.”
To heighten the culinary pleasure
the chef suggests the ideal accompaniments to an epicurean’s dream
dinner with a world-class selection of wines that include
top-of-the-line French and Californian vintages (Robert Mondavi
Private Selection, Kendall Jackson, Baron Philippe de Rothschild,
Chablis Recolte Du Domaine and Blason-Timberlay).
They say heaven is on the 7th
floor, but at the Discovery Suites, the ultimate culinary adventure
is waiting to unravel on the 22nd floor. For inquiries and
reservations, please call 683-8222 loc. 3702 or 3722.
--Sarah Baviera
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