I don’t know if it’s my overzealous, slightly trippy oven, my limited culinary skills, my lack of patience, or the highly deceiving “easiest way to cook steak” recipes I found online, but my slab of beef never turns out the way it should. So I’ve accepted that I should only stick to the same five or so recipes that can be done in a handful of steps — and leave the rest to the professionals.
When it comes to perfect steaks, Bedrock Bar & Grill talks a good game. And if you pop in between now and the end of March for its annual World Meat Series, you’ll be slicing into aged wagyu beef from the Jukuho Farm in Yamaguchi, Japan.
“Aged” in steak-speak typically means beef that had been hung or placed on a rack to dry for several weeks. At Jukuho Farm, however, the term refers to beef from cows that are “refattened” after they have been calves. This process is said to “change the quality of the meat, imparting a unique umami flavour.”
With this exquisite beef, Executive Chef Isaac Tan has created three dishes — a blissful bone marrow tartare featuring hand-chopped ribeye cal atop roasted bone marrow, garnished with tonburi (seeds of the bassia scoperia herb that looks like caviar and taste somewhat like artichoke); a surprisingly refreshing applewood-smoked wagyu tataki served with pickled radish, pumpkin strips, grated hard-boiled egg and a sprinkle of puffed rice for crunch; and the glorious woodfire grilled aged wagyu striploin.
So how is the steak? Proper carnivores will coo over its marbling and deep, umami flavour. It arrives sizzling shiny, seared outside to a thrilling shade of rust and brown and lusciously pink on the inside. The sauce is a lovely concoction of beef jus and cream infused with sansho pepper. The Yukon Gold potatoes, which have the perfect crispy exterior and crumbly interior, are shallow-fried with beef fat and seasoned with sea salt, rosemary and thyme.
If you’ve never tried Bedrock’s famous mac and cheese, make sure you order one the next time you’re there. It’s worth all the calories. Made like a gratin, it’s a divine dish with truffle-infused gorgonzola cheese and cream smothering a modest layer of al dente maccheroni. Here with a group and want more beef? The porterhouse steak is something to behold. Dry aged for at least 21 days, it’s lightly seasoned with beef fat, salt and pepper so these condiments only accentuate the gorgeously ripe, natural beefiness of the steak.
At the end of our meal, we can’t help but smile: Bedrock’s rendition of the Bombe Alaska that has ice-cream, mini chocolate balls and crumbled housemade butter cookies covered with meringue, doused with rum and torched for a theatrical display, is a treat my inner child squeals over. Plus. I’m not mourning over any burnt, jaw-shattering fillet sirloin that’s meant for the bin.
Bedrock Bar & Grill, 96 Somerset Road, #01-05 Pan Pacific Serviced Suites, Singapore 238163, +65 6238 0054
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