You recently won Best Steakhouse at our Time Out food awards. Were you surprised and why do you think you won?
It was a great honour to be shortlisted and selected as the winner. The team all worked very hard to establish 55&5th, The Grill as a destination which offers high quality ingredients and bespoke service. We pride ourselves on the knowledge of our staff, since the service is equally as important as the food. Our manager, Kirsten Ruffer, focuses on training her team so that they are all knowledgeable on the various cuts of meat that we serve.
Tell us about the different types and cuts of meat you serve at 55&5th.
There is a good selection of cuts available in order to suit all preferences; these range from different sized tenderloins, the T-bone, the New York strip, wagyu beef tri tip, rib eye and even côte de boeuf. The flavour and texture of the cut varies depending on the region the cattle is raised: this is showcased on the menu at 55&5th, The Grill which serves a variety of meat such as Australian, wagyu, USDA Angus and Irish rib eye. We ensure that all our steaks are aged for a minimum of 14 days as this creates more tender and flavourful meat.
View how to cook the perfect steak
View steak recipes in Abu Dhabi
View 12 best steaks in Abu Dhabi
What’s the secret to an ideal steak?
When cooking, always leave some fat on the meat so that it does not dry out. Once cooked to preference allow the meat to rest for some time before eating.
Tell us about your personal preferences for steak (cut and preferred cooking method) and why?
My personal favourite is a New York strip steak cooked in a Josper oven. We feature a Josper oven at 55&5th, The Grill and this oven is the best way to cook a steak – the heat of the Josper seals the meat so fast that it keeps moisture inside and the flavour of the wood creates a tantalising aroma.
What do you think is the best steak on the menu at 55&5th and what makes it so good?
For me the côte de boeuf is the best steak on our new autumn menu. It is a beautiful piece – double cut 1kg on the bone which is ideal for two people. It is served the simplest way on our carving trolley and prepared at your table.
Why should people come and eat at 55th&5th?
For the whole experience – a wide variety of cuts, high quality of ingredients, paired with the perfect beverage with the assistance of our sommelier and complemented with signature service.
