Tag Archives: Steak

El Asador: Traditionally Challenging (mise en place, Vol 17 – 2017)

bs_article4_1Grilling as we know it in Indonesia is mostly influenced by American culture and that it goes way back to the age of cowboys. What we may not really know is that the southern part of the continent apparently has a story of its own when it comes to steak. Coming to as far as Jakarta, El Asador shows us what’s so special about it.

El Asador is located in Jakarta’s Kemang neighborhood and for the past few years has been the best place to start appreciating the grilling culture as taught by the Patagonian cowboys of South America. The name of the restaurant itself refers to ‘the barbecuer’ or the heroes behind the wonderful steaks grilled on a parrilla.

The indoor parrilla grill, as used in El Asador and traditional Argentinian/Uruguayan steakhouses is a world of difference than the usual griddle that we often see. The Southern American counterpart uses metal nets laid flat and a space is provided below for the grilling fuel but not for direct fire, instead it utilizes indirect heat from embers of hardwood.

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Traditionally, the outdoor grill is made from a cross-shaped metal used to hold the whole animal together and it can be tilted manually further or closer against the open fire and to adapt against the wind. Usually this role is entrusted to asadors and the most experienced among them usually have the ability to hunt, slaughter the animal, and down with the cooking.

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The parrilla grill itself provides a challenging environment because of the immense heat. Hence the term of ‘mansquite’ among the asadors or the mixture of scents coming from sweat, meat, and smoke as a result of all-day grilling. It is the fruits of labor of these hardworking gentlemen.

El Asador uses specific beef aged between six to eight weeks and only seasoned with salt and pepper with no marinating process at all. The favorite cut here is definitely the ribs but the flat iron steak, chorizo, lamb sausage, and the traditionally known cuts such as vacio (flank steak), pamplona (chicken rolled with lamb fat), and lingua (beef tongue) are also must-tr y. These cuts are served altogether on a tray and it is a sight to see for meat lovers!

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With a huge crowd coming every day to El Asador to savor the steak and the togetherness, there’s no denying that the grilling heritage from the Patagonian gauchos will remain alive until far into the future.


EL ASADOR
www.elasador.co.id


Photography by Dennie Ramon

Original link: http://miseenplaceasia.com/traditionally-challenging/

Great Ways to Eat Wagyu in Japan!

Sebagai penyimak setia berbagai video kuliner keren dari Eater, pastinya kamu akan mengenal sosok Nick Solares yang khusus diterjunkan di acara-acara yang membahas soal daging.

Perjalanannya baru-baru ini ke Jepang berisi tentang berbagai hal seru dan berhasil dirangkum, salah satunya, menjadi video berikut ini – 9 Great Ways to Eat Wagyu in Japan.

So if you are a self-professed meat eater and wagyu lover, you really gotta see this!


Video is courtesy of Eater

Open: Ruth’s Chris Steak House (FOODIES, Mar 2016)

Finally, it is time to embrace a new guest from New Orleans – a reputable envoy from the steak house business that will show Jakartans the real taste of perfection.

The tongue twisting name of Ruth’s Chris Steak House may sound unique or awkward for some, but back at New Orleans – the city where it was born, this powerhouse name actually bears a fine chemistry between tradition, great reputation, and business experience for more than 50 years.

New Orleans itself is a crossroad of civilizations, between European colonists and Creole – the mixture of many nations for centuries. The coexistence between these civilizations created a culture that influences the rich lineup of menu that Ruth’s Chris Steak House has been introducing to people since its early days.

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In 1965, Ruth Fertel took over Chris’ Steak House – the original steak house since 1927. She then taught herself with the skills needed to run a restaurant business. Thanks to her adept hands, the restaurant gained prominence and she became known as “The Empress of Steak” in United States.

Her steakhouse business has been broadly introduced throughout the world and now with over 80 establishments globally, Ruth’s Chris Steak House further expands deeper to Southeast Asia starting from Singapore and now Jakarta.

To open how pleasing the experience would be, Ruth’s Chris Steak House introduces traditional lineup from the South such as the crab cakes, barbecued shrimp, lobster bisque, shrimp remoulade, the fifteen ingredients used for a beautiful chop salad, and many more.

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Heading for the main course, Ruth’s Chris Steak House uses only the finest – by selecting only the custom-aged US Prime beef grade. Grilled by using a custom designed oven by Ruth Fertel since 50 years ago, the steak came in with perfect temperature. The restaurant also uses a 260C heated plate to ensure that the steak stays sizzling hot.

The accompaniments such as the asparagus, mashed potato, sauteed mushrooms, and onion rings are available at your disposal – including additional steak sauces. However, rather than choosing the latter, it actually takes only a harmony between salt, pepper, and butter sauce to make it work perfectly.

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RUTH’S CHRIS STEAK HOUSE
Not halal-certified
Some menu are suitable for vegetarians

Address:
Somerset Grand Citra, Jalan Prof. Dr. Satrio Kav. 1, Jakarta – Indonesia

Opening hours: Daily, 12pm – 3pm (lunch), 5.30pm – 11pm (dinner)

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Featured in FOODIES Mar 2016 edition

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Interior picture by Rian Farisa
Other images are courtesy of Ruth’s Chris Steak House

EAT: Ruth’s Chris Steak House – Jakarta (JAX, Feb 2016)

After many decades of serving steak fanatics in New Orleans, Ruth’s Chris Steak House finally arrives in J-Town.

The city of New Orleans of where Ruth’s Chris Steak House was born possesses a distinctively rich cultural and ethnic heritage that has evolved over centuries between two civilizations – European and Creole. In turn, this relationship creates a magical chemistry that influences over what Ruth’s Chris Steak House has to offer until this very day.

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Petite Fillet Steak

The original Chris’ Steak House actually came to as far as 1927 and retained the status as New Orleans’ only fine-dining restaurant for many years. Until in 1965, a struggling single mother – Ruth Fertel acquired the business despite many who opposed the idea. It was due to many unsuccessful attempts to reignite the old business again to prominence.

Under her care, the steak house became more successful than ever and franchised in many countries, reaching more than 80 restaurants as of today. Despite of her passing in 2002, the legacy is being continued carefully and still in the spirit of what “The Empress of Steak” once taught.

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Cheesecake served with fresh Berries
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Sizzlin’ Jumbo Scallops

Now, with many years of refined experience as a steak house and to challenge the increasingly diverse culinary scene in Jakarta, the newly introduced branch is now ready to engage in upscale side of steak house competition further more in Southeast Asia after Singapore.

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Ruth’s Chris Steak House uses custom-aged US Prime beef, and employs the use of 260C heated plate to ensure the steak stays sizzling hot upon serving.

It’s a no fuss and no frills experience when it comes to enjoying it. Specific sauce will be provided upon request, but if not, it’s just love affair between salt, pepper and the butter sauce. Pure and simple.

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Barbecue Prawns with Creole Butter
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The steak is also complemented by traditional delicacies of US’ southern hospitality with a solid lineup such as the shrimp remoulade, barbecued shrimp, crab cakes, lobster bisque, the Crabtini, and the classic Ruth’s chop salad that consists of 15 ingredients.

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RUTH’S CHRIS STEAK HOUSE
Not halal-certified
Some menu are suitable for vegetarians

Address:
Somerset Grand Citra, GF
Jalan Prof. Dr. Satrio, Jakarta – Indonesia

RSVP: +62.21.5221.178

Website

Opening hours:
Daily, 12pm – 3pm (lunch), 5.30pm – 11pm (dinner)

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Original link: http://jax.co.id/ruths-chris-steakhouse/

Photography by Ruth’s Chris Steak House

Menu Highlights: Ruth’s Chris Steak House – Jakarta

Saw Ruth’s Chris Steak House for the first time when visiting Meritus Mandarin back in Singapore and all I could think of that time was how classic this steak house must be. Well, it can be seen clearly from the formality that you might often observe from fine-dining establishments and that’s the impression I got during my first encounter back then.

More than a year later, Ruth’s Chris arrives in Jakarta and located in one of the busiest spots of the city. Residing in one intimate corner of Somerset Apartment, next to Lotte Shopping Avenue; Ruth’s Chris is ready to take over the “steakdom” of the metropolis.

Clad with the sophistication of speakeasy feel, a blast from the past, but also homey at the same time; Ruth’s Chris introduces the classic southern hospitality of The States in the menu.

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APPETIZERS

SIZZLIN’ BLUE CRAB CAKES

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As the proponent of the use of sizzling hot plates, Ruth’s Chris’ signature appetizer is the rich and satisfying blue crab cakes that goes really well with the butter sauce and to be paired with the bread. This is a must try for both classic American and seafood lovers.

BARBECUED SHRIMP

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This is probably the best stuff I ever had for a long time and it came from these marvelous juicy shrimps and paired with the New Orleans-style butter sauce – both garlicky and herb-y. I seriously went off for the rampage with this beautiful dish.

RUTH’S CHOP SALAD & LOBSTER BISQUE

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The chop salad boasts over the use of 15 ingredients and finely plated, packed with freshness and flavors. Meanwhile, the lobster bisque emphasizes the use of pumpkin, generous use of lobster, but tastes subtle at the same time – unlike many other versions of seafood bisque which was very sharp and numbing. However, I still personally prefer the chop salad.

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MAIN COURSE

PETITE FILET

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Despite of the name, the premium USDA beef was portioned 230 grams! Went with the medium rare and it was perfectly executed. Let me say this once again, perfectly executed!

Again, the sizzling hot plate sealed the day as the MVP with its ability to further grill the steak a bit until the outer texture reached my liking. It’s no fuss and no frills with Ruth’s Chris’ steaks as they will always serve it only seasoned with basic salt and peppers and butter sauce. They won’t even recommend to combine the steak with black pepper sauce or other kinds for instance. They have it in the menu though if you wish to order.

Of course there were complements such as the mashed potato, asparagus, sauteed mushrooms, and Hollandaise sauce but I like my steak naked and bold!

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DESSERT

CHEESECAKE WITH FRESH BERRIES

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Unlike the usual cheese cake that we found in dessert shops, Ruth’s Chris’ version has the outer crust to seal the secret cheese-y and creamy goodness inside. It felt classic, beautiful, delicious, and also friendly for your palate. It’s flavorful but did not feel punishing to your stomach and senses at all. Nothing could go wrong from a good cheese cake as the end of a great adventure in a fine restaurant like this.

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RUTH’S CHRIS STEAK HOUSE
Not halal-certified
Some menu are suitable for vegetarians

Address:
Somerset Grand Citra, GF
Jalan Prof. Dr. Satrio, Jakarta – Indonesia

RSVP: +62.21.5221.178

Website

Opening hours:
Daily, 12pm – 3pm (lunch), 5.30pm – 11pm (dinner)

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