Monday, November 03, 2008

Steak Lovers Association October Dinner

The SLA convened for October's dinner at the very aptly-named location- The Steakhouse. That's a no-brainer. Finding the restaurant was another thing.

A scroll listed the menu for the SLA set dinner ($60) and a Made-in-China German knife was the night's choice of weapon. Yes, globalisation hits even cutlery.

Seated at a long table and with paintings of cows wearing aprons, holding knives contrasting with those depicting raging testosterone-pumped bulls, it stirred up eerie visions.

Thankfully, I saw this.

Zibadee-zibada!! The sight made me weak in the knees. Fantasies of juicy cuts and rich, sweet beefyness began to pervade my senses, my mind.

A sense of deja vu swept me as the French Onion Soup made its appearance, bringing back memories of the previous SLA dinner. The soup was clear yet robust and sweet with tender onions. I think I tasted beef already. The single piece of toasted baguette beatifully soaked up these flavours. A great start to dinner.

My choice of side was the Baked Idaho Potato. I was expecting a giant but it was an average spud. At $5 on the ala carte menu, it was well, just an expensive tuber. Sour cream and (real!) bacon bits, which I really enjoyed for its smokey, salty taste, served to give the baked potato a boost.

Now for the all important meat of the evening- beef. 200g of grain-fed Australian Black Angus Ribeye. My heart sank when I saw its thickness thiness. For a good piece of meat such was this, the thiness was a pity. I would have enjoyed it even more if it was doubled or tripled it's thickness. Tastewise, it was faultless with the charcoal flame-licked exterior and well-marbled flesh which oozed flavourful oils upon gentle chewing. Sweet, sweeeet beef.

Here's a look at two doneness of the steaks though they look fairly similar in the above picture. The top piece was medium-rare and the piece below was bleu (thanks Mas!). It was amazing that with such a thin steak, the chef still managed to do it bleu without overcooking.

When the ribeye had been eaten away and I was still left craving for another piece (500g, please) of beef, dessert made its appearance in the form of Warm Baked Valrhona Chocolate Gateau. Warm luscious chocolate on the tongue is quite a sensuous sensation but nothing beats another round of warm beefy-sweet oils from a steak I say! Anyway, the vanilla bean-speckled vanilla ice cream was rich and sweet, contrasting nicely with the sourish berries and the slight bitterness of the chocolate.

There you have it. Old and new friends over damn good Aussie Black Angus beef and at my end of the table, dinnered was peppered with the delights of foie gras and screwing. I'm impressed that a French man would actually support screw caps. Thanks for the Cotes du Rhone, Thibault.

And the question we all want to know is...

Did you just order 1kg?

Thanks Thomas for the wonderful dinner and to fellow SLA folks for another enjoyable evening!

The Steakhouse
#01-14 Clarke Quay
The Foundry
38 River Valley Road
Tel: 6332 1010

Chew On This: What better way to keep the cuts of beef chilled than in a chiller with cow hide prints!

1 comment:

Maria said...

those steak looks perfect!looks quit pricy too.