Zlatko Gersak, Specialty Chef at Blue Grill, Yas Island Rotana, reveals the secret to preparing steak with style.
Should different cuts of meat be cooked in different ways (such as medium or well done) or should it be up to the individual?
Meat should not be cooked more than medium in my opinion but, of course, it is entirely up to the individual’s preferences.
What do you think is the perfect accompaniment to a steak?
I think the perfect accompaniment to steak has to be avocado.
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Are there any tricks to knowing when a steak is cooked the way you want it?
How do you know if it’s rare, medium, well done? There’s no tricks. When cooking the steak just follow the precise cooking temperature required. That way you’ll know if the meat is rare, medium, well done.
Is it all about the cooking or is it more about the cut of meat that you use?
I can say it’s all about the cut of the meat.
What’s the most underrated cut of meat and why?
Rump, because it’s the chewiest cut.
Should you season the steak before or after?
This comes down to the individual’s taste again. For me personally, I prefer to season the meat before grilling because the seasoning can add more flavour to the meat.
What’s the best marinade?
The best is simply salt and pepper.
Steaks: the facts
1 There are four breeds of Japanese wagyu: Black, Brown, Polled and Shorthorn.
2 AJ’s Steakhouse in Iowa, USA, has a 205oz sirloin on its menu. It’s the world’s biggest.
3 The top side dish served with steak in the USA is baked potatoes.
4 Beef is a good food source for protein, vitamin B12 and zinc.
5 There are at least 12 cuts of beef that are leaner than a skinless chicken thigh.
6 A1 Steak Sauce, popular in America, has been used to shine shoes in the past.
7 The average cow is about 40 percent steak.
8 The word steak (or ‘steik’) comes from Saxon times.
9 The world’s most expensive steak cost Dhs29,300 and was eaten in Chicago by a chef at home.
10 The charcoal briquette, often used for grilling steak, was invented in 1920 by Henry Ford, with help from Thomas Edison.
