Kitchenesia.com - When hearing the word “steak”, the image of a highly-celebrated, typical posh chunk of meat might come to some minds. This is partially true; my local butcher’s shop sells a two-ounce “best” steak cut for a whopping one million rupiah. The same amount of money could feed a family of four for a week. That’s a lot of moo-ney.
Peering into a local steak house, and yes, the confusion still dried me up and got the best of me. Did I embarrass myself for ordering my steak well-done? Tenderloin to sirloin, how do they differ? These questions had gotten me beat even before I took a bite.
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With so many questions going through my mind, I seek Chef Vindex Tengker for a piece of advice. He was one of the speakers at “The Great Steak Escape” event, organized by Meat & Livestock Australia (MLA) Indonesia, Wednesday (6/16) at JW Marriott Hotel, Jakarta.
With over 20 years of experience in professional cooking, the former MasterChef Indonesia jury is the best person to ask about steak culture, etiquette, and whatnot. Also, he’s kind enough to spill some handy tips to cook restaurat-style steak at home.
Let’s get ready to beef up our knowledge of steak!
